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Old 10-12-2015, 12:35 PM   #1
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Question on pie baking?

Hi. Is there any reason why I can't place a pie with a liquidy custard filling (pumpkin pie) onto a solid metal cookie sheet or similar in order to bake it? The reason being that especially with a thin aluminum pie plate the filling spills while I'm taking it from the counter and into the stove.


Thanks.

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Old 10-12-2015, 12:43 PM   #2
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I would put the cookie sheet in the oven to preheat with the oven. This ensures better baking results. When you're ready, take the cookie sheet out and put the pie plate on it and return it to the oven.
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Old 10-12-2015, 12:44 PM   #3
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Agreeing with Andy.
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Old 10-12-2015, 01:12 PM   #4
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Many, many thanks to both of you! As you can see, I'm behind schedule. Today is Thanksgiving in Canada.
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Old 10-12-2015, 01:39 PM   #5
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Just feed them extra turkey. :)
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Old 10-12-2015, 03:48 PM   #6
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I've been doing that for years, without the preheating, and it works great. I also do that with quiche.
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Old 10-12-2015, 03:52 PM   #7
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Being clumsy, I always put my pumpkin pies (and just about everything else) on a baking/cookie sheet before they go in the oven.
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Old 10-12-2015, 04:54 PM   #8
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I preheat the cookie sheet, add my pan with pastry to the sheet in the oven and then pour in my pumpkin filling. Saves accidentally spilling when going from counter to oven, especially with an Ogre I can't hear coming up behind me or cats trying to get in on the fun.
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Old 10-12-2015, 05:12 PM   #9
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Quote:
Originally Posted by PrincessFiona60 View Post
I preheat the cookie sheet, add my pan with pastry to the sheet in the oven and then pour in my pumpkin filling.
Same here!

I mix the filling in an old Fire King batter bowl similar to this one.

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Old 10-12-2015, 05:22 PM   #10
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It never occurred to me until I got an 8 cup pyrex and was mixing pie filling in it. I like yours better, elegant with class.
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