It's probably a tale as old as time, but when you discover the truth for yourself, you can't help but shout it from the rooftops... or blog about it so your readers can take full advantage of your discovery for their Thanksgiving holiday meal!
Fifteen years of baking a pumpkin pie every Thanksgiving, and I've finally learned to treat the filling as a custard while I'm baking it. Which means lowering the oven temperature and baking the pie low and slow for it to come out of the oven with no cracks on the top. This year, I also pre-baked the pie crust for the first time, so ensure that the crust was not soggy and remained crisp and flakey.
These two tips have forever changed my pumpkin pie baking days for years to come!
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