I have been baking all day. I have a pie that calls for an unbaked pie crust with a custard type filling, to bake at 300° for 1-1/2 hours.
I must have turned off the oven when I reduced the oven to 300° from 350°. So the oven was somewhat hot when I put the pie in. I had waited about 15 minutes to reduce the temp down.
The pie has been in the oven for 1-1/2 hours. Will it be a disaster? How long should I try to bake it?
I have just simply turned the oven back on to 300°, and set the timer for an hour.
Custard filling? Check it with a clean knife at the end of the hour, same as you would normally. I think it’s just going to need some extra vigilance on your part toward the end of the baking.
My guess is it’ll be fine. Just keep checking it towards the end of the cooking session.
I’ve got my own fiasco - was cooking apples for apple/cranberry pie, and overcooked them. Now I have chunky apple sauce. Trying to decide if it’ll work or if I should go buy new apples.
I baked it for another 40 minutes or so, and a knife inserted towards the edge came out clean, and the middle was a little softer. It has a crust on top from the pecans, and I think it’s gonna be ok.
As someone else mentioned, whipped cream can cover up a lot.
1/2 c butter
2 c sugar
2 tsp vanilla
3 eggs
3 Tbs flour
1/4 tsp salt
1 c buttermilk
1 c pecans
1 unbaked pie shell
Preheat oven to 300°F.
Cream butter and sugar. Blend in vanilla. Add eggs one at a time. Stir to combine flour and salt.
Add buttermilk. Sprinkle pecans in bottom of pieshell. Pour mixture over pecans.
