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Hello Everyone:

I am baking a sweet potato pie right now. It contains more filling than
normal by about 50%. My normal baking time is one hour, but this "deep
dish" specimen is not properly set after one hour and the internal
temperature is 150 degrees Fahrenheit.

My question to the group is what range of internal temperatures of a
sweet potato or pumpkin pie is correct?

Thank you.

Kit

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"kitamun" > wrote in message
.net...
> --
>
> Hello Everyone:
>
> I am baking a sweet potato pie right now. It contains more filling than
> normal by about 50%. My normal baking time is one hour, but this "deep
> dish" specimen is not properly set after one hour and the internal
> temperature is 150 degrees Fahrenheit.
>
> My question to the group is what range of internal temperatures of a
> sweet potato or pumpkin pie is correct?
>
> Thank you.
>
> Kit
>
--------
I don't know about internal temperatures of a pie; never tested them, but
when I bake a pumpkin pie, which I believe is similar, I leave it in the
oven until there is no jiggling of the filling and there is a some browning
on top. That is the way I like my Pumpkin Pie; it always takes longer than
the time they give me to bake it to get it that way. Possibly, it is the
same with Sweet Potato Pie. It is most likely taking a long time because it
is deep dish.
> --
>
>

kitamun wrote:
> --
>
> Hello Everyone:
>
> I am baking a sweet potato pie right now. It contains more filling than
> normal by about 50%. My normal baking time is one hour, but this "deep
> dish" specimen is not properly set after one hour and the internal
> temperature is 150 degrees Fahrenheit.
>
> My question to the group is what range of internal temperatures of a
> sweet potato or pumpkin pie is correct?
>
> Thank you.
>
> Kit
>
> --
>
>
>
Temperature? For goodness sake, you stick a skewer into it, and if it
comes out clean then it's done. If the skewer is sticky, bung it back in
the oven for another five minutes and try again.

Christine

When she stops screaming or moaning...

On Sat, 9 Sep 2006 14:48:58 -0700, kitamun >
wrote:

>--
>
>Hello Everyone:
>
>I am baking a sweet potato pie right now. It contains more filling than
>normal by about 50%. My normal baking time is one hour, but this "deep
>dish" specimen is not properly set after one hour and the internal
>temperature is 150 degrees Fahrenheit.
>
>My question to the group is what range of internal temperatures of a
>sweet potato or pumpkin pie is correct?

Internal temperature doesn't matter to a pie - it doesn't have a whole
lot of germs in it... the best way to tell if it's cooked is to gently
jiggle the oven rack and see if it moves... if it doesn't then stick a
skewer in it and if the skewer comes out covered in goopy pie-stuff
then it needs to cook some more!

Deep-dish pies take a lot longer to bake than shallow ones because the
heat has to penetrate through ALL the filling and set it all up
nicely...

Karen AKA Kajikit wrote:
> On Sat, 9 Sep 2006 14:48:58 -0700, kitamun >
> wrote:
>
>> I am baking a sweet potato pie right now. It contains more filling than
>> normal by about 50%. My normal baking time is one hour, but this "deep
>> dish" specimen is not properly set after one hour and the internal
>> temperature is 150 degrees Fahrenheit.
>>
>> My question to the group is what range of internal temperatures of a
>> sweet potato or pumpkin pie is correct?
>
> Internal temperature doesn't matter to a pie - it doesn't have a whole
> lot of germs in it...

It's an index of when things happen. When proteins denature,
when starches gelatinize, when potential egg-borne
salmonella is dead, etc...

But it isn't finally only about germs, it's about measuring
degree of doneness and thoroughness of culinary processes.
Commercial producers cook them to a uniform internal temp of
180F both to kill vegetative microcritters and to get a full
set of the eggs.

The tests below are folk techniques that happen when the
correct temperatures are reached. They work because the
internal temp is right.

> the best way to tell if it's cooked is to gently
> jiggle the oven rack and see if it moves... if it doesn't then stick a
> skewer in it and if the skewer comes out covered in goopy pie-stuff
> then it needs to cook some more!
>
> Deep-dish pies take a lot longer to bake than shallow ones because the
> heat has to penetrate through ALL the filling and set it all up
> nicely...

Several dimensional differences will materially affect
cooking times. Straight-sided pie or tart pans will take
longer than slope-sided pie plates. Deep-dish pies will take
longer, as you say, and it can be as much as twice the time
of a shallow plate. Different crusts will alter cooking time
- crumbs offer a bit of insulation compared to pie crust dough.

But "goopy pie-stuff..." <LOL> I just can't keep up when you
get all technical like that...

Pastorio