Sheryl Rosen wrote:
> Remember last week I asked about how to avoid the pecan pie filling from
> soaking through the crust and fusing to the pie pan????
>
> Well, I took Bob and Wayne's advice, and I prebaked the crust and glazed it
> with egg wash.
>
> I also pre-heated the filling.
>
> I used the recipe from Joy Of Cooking, which is nearly identical to the Karo
> syrup recipe, except with twice as much butter. So it was pretty much Bob's
> recommendation.
>
> Anyway, I pre-baked the crust, glazed it with egg wash, and pre-heated the
> filling. JOC proscribed 35-45 minutes baking time. I pulled it out at 40
> min.
>
> I just took the pie out of the oven and guess what?????
>
> The crust is soaked through with sugar custard anyway.
>
> Not entirely, but you can see it in big blotches, right through the clear
> glass pie pan.
>
> The crust is beautifully golden, the filling seems set but still a little
> jiggly (as the recipe proscribed). It looks great, except....the stupid
> filling soaked right through. That pie is NEVER coming out of that pie pan,
> is it?
>
> If I followed your tips for preventing this stupid thing from happening, and
> it happened anyway, what the heck did I do wrong?
>
> I am so upset over this. I so wanted this pie to be perfect and I took extra
> steps to avoid exactly what happened. I'm damn near ready to toss it and
> try again, but I can't really afford to do that.
>
> I guess there is nothing I can do now, but I am really ****ed off and had to
> vent.
>



I'm sorry that happened, but the pie actually will still come out of the
pan OK. You will probably have a little extra getting out the first
piece, but even it will come out OK-ish. You'll be able to get a
spatula under all the rest of the pieces after you cut them and lift
them out without breaking the crust. *You are the only one that will
notice the syrupy bottoms on some of the pieces.* The crust should not
be soggy in spite of how in might look. It must have cracked, or had a
little hole in it or something. (It actually sounds like you were
trying too hard, and pie crusts can smell fear, just like a dog.) I've
baked pies before that I really wanted to be perfect, and then had the
bottom crust bubble up and lift completely off the pie plate and almost
to the top of the pie. Nobody knew but me, even though it was in a
clear glass pan for everyone to see. All they saw was the gorgeous top,
and the homemade crust, and it tasted delicious. Nobody saw the bottom.

I developed my recipe over the years to avoid the very problem you had,
(and to get them to bake evenly) and I haven't had a leaky pie in a long
time. But when a pecan pie does leak, it doesn't ruin anything like a
fruit pie might.

Serve your screwed up pie proudly. :-) It will be fine.

Best regards,
Bob