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Old 10-11-2010, 11:11 AM   #11
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Calm down! Millions of families across this country are using gas ovens and producing excellent results. You can too.

If the edges of the cake are cooking and the center is undercooked, adjust the temperature down 25 degrees and try again.

Are you making scratch cakes or using mixes?

When you tested the oven temp, did you record readings over a period of time after it indicated it had reached the set temp?

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-11-2010, 12:05 PM   #12
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I too have had issues with pecan pies, as much as I have baked in my lifetime, pecan pies still cause me issues, even with my electric oven. I have a friend that rarely bakes, but once a year makes perfect pecan pie, and he swears that using jumbo eggs makes just enough difference to make it set well. I may give this method a try.

Pecan pie will seem quite underdone when it is ready to come out of the oven, much like other custards, it finishes cooking and sets as it cools.

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Old 10-11-2010, 12:40 PM   #13
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I absolutely can't stand cooking with an electric range. I burn stuff every time. But the OP are right about the pie. Pecan pie needs to cool before the texture will be right. Also some pies will never set up if they are disturbed by cutting into them before they are set. You may be right about the pie not being done in the center but you'll never know for sure until you allow it to cool without disturbing it in the mean time. Better luck next time.
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Old 10-12-2010, 06:30 PM   #14
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Gas ovens and pecan pie

I've only had an electric stove once in a house we rented years ago. It was truly hateful!
As for custard pies, try wrapping the crust edge with aluminum foil to keep it from getting too brown and after the allotted time for baking, after you turn the oven off, leave the pie in the oven for about ten to fifteen minutes, then check it for doneness. I do that with cheese cake and it works fine.

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