Baking Fruit Pies Article -
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How to Bake Fruit Pies

Baking fruit pies is a rather straightforward technique, but a few tips can help to make your pies come out looking and tasting perfect.

1. Preheat the oven to the temperature that your recipe recommends. Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F. This helps set the shape of the crust in recipes with a lot of fat; it can keep your crust from slouching.

2. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with milk or lightly beaten egg before baking.

3. Always bake pies on a baking sheet to prevent spillovers in the oven.

Baking a pie with a raw fruit filling will take about an hour.

Berry, apple, and pear pies cook for approximately 45 minutes. When using a pre-cooked filling, pies can bake at a higher temperature for a shorter period of time, just enough to thoroughly bake the crust and heat the filling.

To check the doneness of the filling, insert a knife into the center of the pie. If it meets with little or no resistance, the pie is done. If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminum foil to shield it from the heat. A glass pie dish is a great way to ensure the bottom crust is fully baked; using a baking stone or pizza stone is another trick. Baking on a stone ensures that the bottom crust on even the juiciest fruit pie will be done when the top is brown.

4. For shine and sparkle, glaze the crust. Thin a quarter cup of light corn syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the crust. You can add granulated sugar or decorative sugar at this time. Return the pie to the oven for two to three minutes to let the glaze dry and set. Once the pie is done baking, carefully remove it from the oven. Let the pie cool to room temperature before slicing to allow the filling to set.

Aug. 18, 2009 8:37 pm
I so can't wait to try it! Thanks for the great tips!
Aug. 19, 2009 6:22 am
like the tip about corn syrup and hot water!
Sep. 20, 2009 9:21 am
I've been baking for years and didn't know about the corn syrup and hot water trick, I'll try it soon Thanks
Sep. 22, 2009 2:25 pm
Loved the tip about beginning with a hot oven--450 F--to make sure that the crust sets well. Thank you. Phyllis
Oct. 27, 2009 4:04 pm
I just baked a pie and they turned out great with these techniques!
Dec. 23, 2009 6:53 am
Thank you very much for the tips, I really appreciate them.
Feb. 4, 2010 6:14 am
Thanks so much for the tips. Loved the one about baking on a stone-- can't wait to try it.
Mar. 1, 2010 8:04 am
Can someone tell me why I have a empty space between the crust and my apples. I heaped the apples but when i cut it there was this large area empty.
Mar. 17, 2010 4:38 pm
@ Cmorgan- fruit shrinks when it cooks, and an old fashioned pie method like you described will always have that happen. try cooking your fruit and juices first, then filling and baking the pie.
Apr. 5, 2010 1:22 pm
Why do my fruit pies, strawberry or apple not get solid - have a lot of liquid? Is it not cooking long enough or is it not enough flour? I followed recipes exactly.
Apr. 21, 2010 12:11 pm
14 cups of apples,Really???
Betty McClay 
May 21, 2010 10:02 am
I usually make apple pies and I find the type of apple you use is important. My favorite is two or three yellow delicious and several McIntosh.Cinnamon and one tablespoon of sugar makes an incredible low sugar pie.
Jun. 25, 2010 5:07 am
Question: I'm looking at a recipe for Apple-Berry pie which calls for 4 tps of Tapioca. How do I buy and use Tapioca? I've never use/eaten it before.
Jun. 25, 2010 10:22 am
Carol you buy tapioca in the pudding/jell-o section. It looks like small pearls and normally you just stir it right into the filling. It will absorb a lot of the extra juice so your pie is not runny.
Jun. 29, 2010 8:22 am
Thanks Hannah. Yes I've seen tapioca pudding before but I thought you had to buy some special flour or whatever you use to make the tapioca pudding. This is easy.
Jun. 29, 2010 7:41 pm
I have found that for fruit pies..If I rub a thin layer of egg whites on the inside of the bottom crust, before I put the filling in and cook it, the crust doesn't get mushy
Jun. 29, 2010 8:21 pm
for fruit pies , mix your flour and sugar before hand , then split evenly between top and bottom,utting a flour/sugar mix on the bottom crust it doesnt allow the juices to make the crust mushy,, and as it cooks the mixturestill goes thru the filling.
Jun. 29, 2010 8:47 pm
Fantastic!!!!! thanks for sharing
Jun. 29, 2010 9:38 pm
The tapioca I used for years is the Minute version. It is the tiniest size tapioca. I feel, however, that even the Minute tapioca leaves visual and textural residue in my pies, so I went back to using corn starch. I just recently switched to Clear Jel, which I get from King Arthur I think some groceries may have it with their canning supplies. Also - when baking my fruit pies, I preheat the oven to 425 and bake the pie for 15 minutes. Then I turn the heat down to 350 and bake for up to 40 minutes longer. Cover the edges of the crust with a piecrust shield or foil if it is browning too quickly. * Remember that a fruit pie will not be done until the filling starts bubbling up through the slits you've cut in the top pie crust, even if the clock tells you it's done. And I roll out the top crust before I put the filling into the bottom crust. Then, I quickly dot the filling with the butter, get the top crust on, crimped, the slits cut into the top crust, the egg wash brushed on
Jun. 30, 2010 6:04 am
To prevent an empty space between the pie dough and the fruit you may slice the apples thin - like a quarter of inch thickness or quickly cook them before placing in the pie pan. Granny Smith and delicious apples are good apples to use because they don't loose their shape and get mushy. Chilling the pie dough before rolling out and the pie for 1/2 hour or so before baking also helps. For fruit pies - try a lovely lattice work across the top of your pie sprinkled with sugar crystals. Brush the lattice work with eggwash or cream first to hold the sugar crystals on the pie crust. YUM!
Jun. 30, 2010 6:21 am
To prevent an empty space between the pie dough and the fruit you may slice the apples thin - like a quarter of inch thickness or quickly cook them before placing in the pie pan. Granny Smith and delicious apples are good apples to use because they don't loose their shape and get mushy. Chilling the pie dough before rolling out and the pie for 1/2 hour or so before baking also helps. For fruit pies - try a lovely lattice work across the top of your pie sprinkled with sugar crystals. Brush the lattice work with eggwash or cream first to hold the sugar crystals on the pie crust before baking. YUM!
Jun. 30, 2010 10:30 am
My ex mother-in-law was one of the best cooks I knew and her apple pie was to die for! One thing she always did was to put the pie in a paper bag and close it with twist ties. The pie would bake at 400 (in the bag) for an hour and always came out perfect! The edges never burn this way.
Jul. 1, 2010 4:09 pm
Is 6 cups of apples for pie filling roughly 8 apples?
Jul. 3, 2010 3:03 pm
I would think a paper bag would catch on fire in the oven. Interesting.
Jul. 21, 2010 12:03 pm
actually you can even use a brown paper bag to bake a turkey or chicken. My mother-in-law did this at Thanksgiving with the turkey. I thought like you it would but it doesn't plus it comes out very moist and browns nicely just like your plastic baking bags.
Jul. 21, 2010 12:05 pm
I thought it would burn also but it really doesn't!
Jul. 21, 2010 12:09 pm
I'm sure cooking your fruit first definetly would allow for a no-gap between your crust and fruit. Thanks, thats great advice.
Jul. 21, 2010 12:11 pm
actually you can even use a brown paper bag to bake a turkey or chicken. My mother-in-law did this at Thanksgiving with the turkey. I thought like you it would but it doesn't plus it comes out very moist and browns nicely just like your plastic baking bags.
Jul. 23, 2010 7:42 pm
what are some good tips for not making the bottom pie crust soggy? I hate that so much! I saw egg whites or a flour/sugar brush suggestion. Should you ever bake it before adding the filling? Another other tips?
Sep. 3, 2010 4:51 pm
To Sandy and cmcclelland: The paper bag will not burn as long as the temperature in the oven stays below 451 degrees Fahrenheit, which is the ignition temperature of paper.
Sep. 12, 2010 6:44 pm
I find that pre-cooking the fruit (in my case, apples) works wonders to eliminate the gap between the top crust and the filling. I added all of the spices and sugar before cooking on medium heat (stirring very often) with a heavy bottom pot. I also have used the King Arthur ClearJel and my filling was perfect, not runny at all. I have tried tapioca for a thickener and even though I love tapioca pudding, I didn't like the texture of the pie filling containing the tapioca at all. To me, the ClearJel was the perfect solution, even better than corn starch, which is my second choice.
Sep. 13, 2010 10:33 am
This article was so helpful! I wondered why tops on the apple pies I baked were slouching. I need to remember to start the pies @450 for first 10 minutes then adjust temperature to 350. Thank you!
Sep. 13, 2010 12:50 pm
To prevent burning when I bake my pies, I put a ring of aluminum foil over the edges of the crust until the last 15-20 minutes of baking. Because aluminum foil doesn't heat up, I can safely pull it off with my fingers without moving the pie, and the edges are always perfectly browned and never burnt. Also, when making pie crust from scratch, I have found I get the best results when I make sure my shortning is very very cold (I put it in the freezer and use ice water when I mix the dough). This ensures that it stays crumbly and doesn't melt during mixing...instead it melts as it bakes and gets that perfect flaky texture every time.
Sep. 18, 2010 9:36 pm
Tried and True when you don't want to roll: Combine 2 cups flour, 1/2 t salt(or 1 t salt). Mix 2/3 cup oil and 3 T milk until emulsified. Mix the two together and press in the pie pan and up the sides uniformly, saving some for a crumble topping. Add a little sugar to the crumble top if you want to. Not much of an edge though. Try it!
Sep. 18, 2010 9:37 pm
Thanks for the great tips. Appreciate it.
Sep. 30, 2010 8:33 am
Question about putting the pie into a hotter oven to start...Do you take the pie out as the oven cools down or just turn the oven down and leave the pie in??? Thx.
Oct. 3, 2010 6:05 pm
leave the pie in the oven marla...just change the temp!
Oct. 5, 2010 12:44 pm
Hello fellow bakers -- Does anyone know how to store the uneaten portion of a pie? Should I put it in the fridge or my covered pie plate on the counter? Thanks!
Oct. 10, 2010 10:40 pm
aneves98...depends on the type of pie - custard pies like lemon meringue or pumpkin - ALWAYS in the fridge. When it comes to fruit pies...they will keep (loosely covered in saran or foil) on the counter for a day or so...or for a few days in the fridge. I HIGHLY recommend checking out the site - it tells you how to store just about anything!
Oct. 19, 2010 5:37 pm
I have been making several fruit pies lately and all of them have had the same problem. The crust gets very, very brown (even using a crust shield) and the middle top crust never browns and droops. What should I do to get the middle of the crust to brown?
Nov. 3, 2010 4:10 pm
does anyone else have trouble reading the teeny tiny print ?????
Nov. 4, 2010 2:49 am
I would like to know how to make a syrup to put the apples in before putting the apples in the pie shell. Something like you would do for blueberries, peaches, etc. My family does not care for a runny apple pie so I thought I would try with a syrup like glaze.
Nov. 7, 2010 12:39 pm
I just made this filling: and the syrup came out pretty thick. Tasted really yummy and you could easily scale it down to make just one pie.
Dec. 22, 2010 8:10 am
does anyone know how to make cherry pie filling from canned cherries? do i cook them with cornstarch or flour? i want to make the cherry cheesecake pie..any tips will be appreciated
Dec. 27, 2010 12:33 am
Eliminate the empty space between your pie filling and crust by slicing your apples instead of cutting them in chunks. The crust bakes as is formed over the apples before the apples have time to shrink and fill in the empty spaces.
Dec. 27, 2010 12:51 am
I bake all of my fruit pies at 375 degrees from beginning to end and never have had to cover the edges to prevent them from getting to brown. Glass pie plates are my favorite. But if you have a convection microwave oven and bake your pies in it as I do, the bottom will bake much better if you set your pie on the baking rack that comes with the oven. It really is a must!
Jan. 31, 2011 3:52 pm
Thank you for all of the good baking tips! I always prebake my bottom crust because I don't like the raw texture but I am going to try the egg wash and see how it works for me. I was really interested in the paper bag method. I have roasted meats in paper bags for years but never thought to bake in them...I am off to make pie....
Feb. 6, 2011 8:18 am
I think the tapioca for use in pie filling is not the pudding kind. I use tapioca flour, which is much like corn starch, but naturally sweeter.
Jean L. 
Feb. 10, 2011 4:04 pm
Regarding the use of Tapioca for filling. I have used the"minute kind" for years but one of my kids did not like the texture of it. I now process it to a fine grain in the food processor and store it for use in a plastic container in my cupboard. I use the same amount and the texture of the filling is creamy smooth and not watery from fruit juice.
Norma Brandenburg 
Apr. 17, 2011 2:17 pm
I'm looking for the best way to cut butter into flour and sugar for a desssert. Thanks, Norma Brandenburg
May 25, 2011 9:52 am
I read in a magazine to bake fruit pies until done and then cut the oven off. Leave the pie in the oven until it cools. I have tried it with peach pie and got good results. The pie does not over cook.
Jun. 1, 2011 8:17 am
Here's my solution to prevent the burned edges of the crust: I always had trouble keeping the foil strips to stay on the pie edges, so I cut the bottoms out of disposable foil pie pans and cut slits every 1/4" or so to make the rings flexible and, voila, you have handy reuseable shields for the pie crust edges to remove during the last 15 minutes in the oven!
Jun. 1, 2011 8:32 am
To Norma Brandenburg: I temporarily put my butter in the freezer,get my flour ready then SHRED the butter into the flour. You will be surprized how quickly it comes together. I then put my dough back in the fridge for a little while(10 min or more)roll out, fill and bake. I know tis will help.
Jun. 1, 2011 8:45 am
to birch74: great idea about the foil pan bottoms! can't wait to try it.
Jun. 1, 2011 10:58 am
To prevent an empty space between the top crust and the apple filling, try this. The apples have a lot of water, so after you put the sugar and other ingredients on, let them sit for about 30 min. Strain the liquid that has drained, and put 2 T. of butter in it, and put into microwave for 5-8 min. then pour the syrup over the apples, and mix., then put into the bottom crust.
Jun. 1, 2011 12:13 pm
What's the best way to thicken a fruit pie? Cornstarc? Flour? Tapioca?
donna Little 
Jun. 1, 2011 2:12 pm
I find the best way to not have a mushy wet mess at the bottom of your pie is to do the tried and true recipe my grandmother used. She always won first place at the fair for her pies :) cover the bottom of the pie crust with smashed corn flakes. Take a handful and crunch them in your hands and cover the bottom. Enough so that you can't see the crust through the corn flakes. Works wonders and you would never know there is corn flakes in your pie. They disappear when they absorb the moisture from the filling.
Jun. 1, 2011 2:27 pm
I have trouble with my pie crust sides falling over. I press them to the sides and prick them with a fork, and put them into the fridge for awhile. They will look just fine, then part of it will fall over. Don't tell me to put beans in the empty crust, I just can't see doing that. LOL
Jun. 3, 2011 7:12 am
I have read many books and the advise is to bake your fruit pies on the bottom rack in oven. I do and works great
Jun. 28, 2011 2:58 pm
Sissy, I presume you're talking about baking a crust "blind," meaning empty. You put a square of foil in the empty (raw) piecrust first and THEN pour beans up to about 1/3 of the piecrust. Take the foil out about halfway through baking time, making sure to poke holes in the bottom and sides with a fork to allow steam to escape and finish baking the empty piecrust. Works like a charm.
Jun. 28, 2011 2:59 pm
Sissy, you can reuse the beans for years - you just won't use them for eating after they've been baked like that. Call them your "pie beans." :)
Jun. 28, 2011 4:57 pm
o k, thanks. I never had that trouble with the boughten ones. LOL But always do with home-made ones. I am determined to learn to make them. Mom always made it look so easy. Thanks bunches
Barb Michael 
Jul. 5, 2011 12:32 pm
Hi, I too had a gap above the apples after baking. I now put the sliced apples in the microwave until they are heated up and "wilted" then stir in the sugar, thickening agent and spices and dump in the pie crust and there is very little shrinkage left in the apples.
Naomi's Dad 
Jul. 6, 2011 9:08 pm
OK, OK, OK - Everybody just relax... ;) A)Tapioca IS a type of flour-like thickening agent. The member above is talking about Tapioca "pearls". B)The "empty" crust on top is a matter of chemistry - yes, the idea of quickly wilting/weeping/sweating your fruit is a good idea - I almost never cook apple pies w/o a quick run thru the pan to marry the ingredients. "Wetter" fruits like peaches, plums, etc don't always need it. Criss-crossing your vent holes in the top helps a bit in keeping them open...they often re-seal during cooking and the steam pushes up the crust. C)Flour is a weak thickening agent in comparison to corn starch, tapioca, and arrowroot, and the longer you cook the initial roux, the less thickening power it'll have. Gelatin, or preferably fruit pectin, will work well and blend w/ the fruit. My (far more than) two cents. ;)
Jul. 13, 2011 4:13 pm
can't wait to try the syrup and hot water
Jul. 31, 2011 4:13 pm
Can i bake pie in a disposable aluminium pan? or in a corningware set?
Aug. 21, 2011 8:18 am
thanks very much for sharing, very kind heart of you.
Aug. 24, 2011 2:23 am
I tried the trick of using corn syrup and hot water over the top of my pies. Makes them very shiny and attractive! Thanks!
Sep. 13, 2011 2:11 am
I would like to try the paper bag method, but where can I buy a brown paper bag. Is that a silly question? I'm just learning how to cook and can't even find my way around a grocery store yet.
Sep. 13, 2011 7:06 pm
I looked up the brown paper bag method and apparently this is very unsafe as the chemicals in the bag and glue are unhealthy, so I think I'll try wrapping it well in parchment paper and see how that works. Checked this out and if you wrap the pie up in a large sheet of parchment paper, folding the edges over three or four times to seal well, it works without the fear of chemicals.
Sep. 14, 2011 1:04 pm
When I make a cobbler, my crust or topping always comes out gooey, What can I do different to make my crust done all the way without the top being burned??
Sep. 21, 2011 9:00 am
I'm 70 have baked both at home and professionally, so here is my 2 cents. I prefer granite or glass pie pans and have for many years. They maintain heat better and crisp the bottom crust better than an aluminum pan. I also butter both the inside of my pie pan and the inside of my bottom crust to prevent juice absorption. I agree, start in a hot oven and then reduce the heat.
Sep. 24, 2011 7:23 am
Do fruit pies freeze well? If so, should I bake them first and then freeze or freeze raw then thaw and bake? Any help would be appreciated, Thanks.
Sep. 25, 2011 6:44 am
Sissy - I learned in Home Ec many years ago, that if when you crimp your edges, if you press the bottoms of the crimping to the pie plate in several areas around the plate, it will hold your single pie crust in place and not slouch into the plate. I, like you, was not interested in using beans. This works well when you use the "3 finger method" of crimping on a rolled edge, not the pressing with a fork method.
Oct. 7, 2011 4:37 am
I surely appreciate all the tips in making the best apple pies...I will surely try the corn syrup and hot water tip. To make your lattice crust look nicer, cut out your favorite shapes by using a cookie cutter and decorate it on top of the lattice work. I prefer the hearts and stars....
Oct. 8, 2011 8:52 pm
Looking for any tips on how to stop my fruit pies from boiling/bubbling on top of my lattice crust and making it not look so nice. If I reduce cooking time my crust doesn't brown enough. Do I just need to work on finding a reduced cooking time / increased temperature? HELP!
Oct. 15, 2011 7:55 pm
What is teh secret to getting the bottom crust to back in a fruit pie? My bottom crust never seems to get done. It is always soggy.
Oct. 15, 2011 7:57 pm
What is the secret to getting the bottom crust to bake in a fruit pie? The bottom on mine never seem to get done.
Oct. 17, 2011 7:30 am
I need help! I have a beautiful top crust but my bottom crust is doughy. I bake the pie as recommended can anyone help me?
Oct. 28, 2011 7:16 pm
OK, so after reading all of the coments (I just tried to make my very first fruit pie) I had several problems. The top crust had space, there was so much juice we could have filled a glass and the bottom crust seemed to let the apples melt into it (I could see apples through the crust on the bottom) and the apples were not cooked. I simply cut up 10 apples and coated them with brown sugar, flour and spice. I used a grocery store pie crust and a glass pie plate. I covered the bottom crust with flour and poured the apples in placed a ring of caramel (the kind for apples) a pat of butter and a pinch of salt and covered and vented the top crust. I started at 450 for 10 and 375 for 30. I am thinking...corn flakes on the bottom, cook the fruit, place in the crust, cover with caramel and top, vent the top very well, put on a stone in a glass plate, and cook on the bottom rack for 15 min at 450 and 350 for an additional 40, turn off the over and leave the pie to cool...???? Please
Nov. 4, 2011 9:29 pm
I just finished canning apple pie filling, and with everyone's excellent suggestions I can't wait to start making pies... Thanks loads to all! I love this website!
Nov. 21, 2011 2:31 am
A suggestion for those of you are experiencing soggy bottom crusts. I had that happen to me while baking my husbands favourite cherry pie. I had used an aluminum baking sheet and figured out later that it didn't allow the heat thru to bake the bottom. I have since thrown out my aluminum sheets and only use the teflon ones. Hope this helps!
Nov. 21, 2011 2:37 am
When preparing apples for pies I used to cut my apples in fairly big slices or chunks and when piled into the pie would have a mini mountain looking pie. I have sinced learned (from watching foodtv) to slice my apples in thinner portions and to layer then in the pie. Turns out there is less air and space after cooking, kinda looks like a lasagna. Cheers:)
Nov. 21, 2011 3:00 am
To Dorothy Gale, I freeze my cooked pies all the time. I cook them fully then when cooled place them straight into the freezer, no wrapping. Once completely frozen then slide it into a freezer ziploc bag. This method allows you to slide your beautiful pie into the bag without ruining your crusts because they are frozen rock solid. When defrosting remove pie from bag and allow to sit out til thawed then pop into the oven to heat up if desired.:)
Nov. 21, 2011 5:25 am
Thank you all for the questions and comments!!!! I didn't even have to ask a question, it was all right here. Happy Thanksgiving & Baking!
Nov. 29, 2011 5:01 pm
Ok soggy bottom people, (myself included), this is what I've done to fix my soggy bottom pie crust problems. I tried each suggestion that I'm about to list individually and they each helped but together I was able to get rid of my soggy crust altogether. Egg wash the bottom crust with slightly hand whipped egg whites and return to the fridge for at least 15 minutes before adding the filling. In my case I was cooking blueberry pie with corn starch. I precook the filling to gel it and put it in the freezer to cool. I cool it so that when I bake the pie the filling doesn't bubble up and ruin my lattice crust, it's the precooking that is important. Last but not least for the first 8 minutes (your pie may need more or less time) I cook the pie directly on the floor of the oven (careful not to leave it too long I found it browns the edges quite quickly). I've read preheating a pizza stone with the oven also works quite good for this too. Hope this helps people out there!
Nov. 30, 2011 5:55 am
Thanks for the syrup tip!
Jul. 5, 2012 5:41 pm
a larger font for comments would be so helpful! I'm going to try the sugar/flour mix on bottom of pie filling to see if this allows for crust not soggy dough.
Jul. 18, 2012 8:02 pm
I was wondering if those of you who turned off the oven and let the pie cool have electric or gas ovens. The electric oven I have cools very slowly compared with gas ovens. I would like to hear comments from both types of ovens. Thanks to all who have written such helpful notes and tips for pie baking.
May 6, 2013 3:36 pm
so i accendently added the egg white in with the cherry pie filling will it ruin the pie? i read wrong when making the pie....
May 30, 2013 7:15 pm
I need to make a large amount of fruit pies ahead of time for my daughter's wedding. I like the idea of freezing and allowing to defrost. Do I defrost in the bag it's frozen in or remove it and defrost? Also, has anyone tried the cornflakes on the bottom crust suggestion made earlier for a less soggy bottom crust? Thanks for your help!
Jun. 25, 2013 7:06 pm
I too will be baking around 100 individual mini pies for my daughters wedding in September. I will be using 5" disposable aluminum pans and just did a test and and made 5 little pies but the bottom crust did not get cooked. I put them on a cookie sheet to bake and don't know if that was the problem. I need to put them on some type of pan for ease of getting them in and out of the oven. I will be doing fruit pies and maybe pecan pies. where would I pie a terracotta stone? I have read all the comments so will try a few of the suggestions.
Jul. 5, 2013 5:55 pm
In the instructions it tells readers to bake a pie on a cookie sheet. I am very surprised with this comment. The very opposite is true. By baking a pie on a cookie sheet it promotes a poorly cooked crust. The heat should always be allowed to circulate around the bottom of the pie. Place the pie on the top rack and set foil or a pan under it if you're concerned with the pie boiling over in the oven.
Aug. 7, 2013 8:29 am
For the person who wants a greater font, simply hold down your control key and with it pressed, click on your + key. Control/+ (no shift needed) and keep pressing the + key until you get the size you want
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