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#2
11-23-2004, 04:40 AM
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 Our guest baker that visited my classroom last week insisted that cracking on the surface of a pumpkin pie is a result of an oven that is too hot and/or cooking the pie too long. Try using the 'momentum' of residual heat to finish the cooking process rather than the intense heat of an oven.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple  |
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#3
11-23-2004, 12:24 PM
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| Great reply Jim... lower your oven temp by 50 degrees and shorten the cooking time... when you are done it will look like it is NOT cooked... and actually will not be... you can even turn off the temp and leave it sit with the door ajar... Be well... Ara |
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Cracking Pumpkin Pies 
, but after they have started cooling, they crack 
. HELP
