Ida Slapter wrote:

> On Thu, 25 Nov 2004 08:28:08 -0500, Sheryl Rosen
> > wrote:
>
> >Yahhbut....I think spraying a pie pan with Pam before putting the crust
in
> >is a recipe for disaster.
>
> Everything else failed for you....why don't YOU try it, and then
> comment.


*lol*...ain't it the truth, ain't it the truth....

--
Best
Greg

Ida Slapter wrote:

> On Thu, 25 Nov 2004 08:28:08 -0500, Sheryl Rosen
> > wrote:
>
> >Yahhbut....I think spraying a pie pan with Pam before putting the crust
in
> >is a recipe for disaster.
>
> Everything else failed for you....why don't YOU try it, and then
> comment.


*lol*...ain't it the truth, ain't it the truth....

--
Best
Greg

On Thu, 25 Nov 2004 08:28:08 -0500, Sheryl Rosen
> wrote:

> The question isn't how to keep the seeped sugar from sticking to the pan.
> The question is how to keep the sugar from seeping through the f#&*ing
> crust!

If you're rolling it thin, I'd try rolling it a "hair"
thicker next time. If it's thick already, try thinner. I
never have that problem.

sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 08:28:08 -0500, Sheryl Rosen
> wrote:

> The question isn't how to keep the seeped sugar from sticking to the pan.
> The question is how to keep the sugar from seeping through the f#&*ing
> crust!

If you're rolling it thin, I'd try rolling it a "hair"
thicker next time. If it's thick already, try thinner. I
never have that problem.

sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 08:28:08 -0500, Sheryl Rosen
> wrote:

> The question isn't how to keep the seeped sugar from sticking to the pan.
> The question is how to keep the sugar from seeping through the f#&*ing
> crust!

If you're rolling it thin, I'd try rolling it a "hair"
thicker next time. If it's thick already, try thinner. I
never have that problem.

sf
Practice safe eating - always use condiments

This recipe has never given me a problem. I usually double this recipe.

I am not saying something is wrong with your recipe, your recipe may be
perfectly fine, I am just saying I have never had a problem with this one.

Becca


Southern Pecan Pie

1 cup white corn syrup
1 cup dark brown sugar
1/4 teaspoon salt
1/4 cup melted butter or margarine
1 teaspoon vanilla
3 eggs, slightly beaten
1 cup pecans
1 9" pie shell

Preheat oven to 350 (F) degrees. Beat eggs slightly in a medium bowl.
Add sugar, syrup, melted butter and vanilla. Stir until well
blended. Stir in pecans and pour into an unbaked pie shell. Cover the
edges of the pie with foil to prevent over browning.

Bake for 45-50 minutes or until a knife inserted halfway between the
center and edge comes out clean. Check the crust to see if you need to
remove the aluminum foil ring while cooking.

This recipe has never given me a problem. I usually double this recipe.

I am not saying something is wrong with your recipe, your recipe may be
perfectly fine, I am just saying I have never had a problem with this one.

Becca


Southern Pecan Pie

1 cup white corn syrup
1 cup dark brown sugar
1/4 teaspoon salt
1/4 cup melted butter or margarine
1 teaspoon vanilla
3 eggs, slightly beaten
1 cup pecans
1 9" pie shell

Preheat oven to 350 (F) degrees. Beat eggs slightly in a medium bowl.
Add sugar, syrup, melted butter and vanilla. Stir until well
blended. Stir in pecans and pour into an unbaked pie shell. Cover the
edges of the pie with foil to prevent over browning.

Bake for 45-50 minutes or until a knife inserted halfway between the
center and edge comes out clean. Check the crust to see if you need to
remove the aluminum foil ring while cooking.

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.

Sheryl, I'm so sorry to hear about your pie.
I just can't believe that this is happening to you.
I make pecan pies (well, pecanless pies) all the time
and have never in over 40 years of make them has this
happened to me. As I mentioned before I always use
the recipes in the Betty Crocker cookbook for both
the filling and the crust, but I doubt there's that
much difference between them and the ones you used.

Well, it doesn't matter what it looks like, it will
still taste great. Cut slices and remove from the
pan while it's still hot (I know it's too late now, but
next time). That way it won't be so hard to remove.
Even if you have to serve it in chunks in a bowl (you
can tell people it's pecan pudding!) it will still taste
great!

I just cannot fathom what could possibly have gone
wrong. Come visit me some time and we'll have a pecan
pie baking lesson and see if we can find out the problem.
;-)

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:

> 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????

> I just cannot fathom what could possibly have gone
> wrong. Come visit me some time and we'll have a pecan
> pie baking lesson and see if we can find out the problem.
> ;-)


A lot depends on the blind-baking of the crust. When a crust is
prebaked, it can often develop cracks unless properly weighted down.

I generally find NOT prebaking the crust to work better, but then I
don't heat up the filling either. I start the pie in a hot oven and
then turn it down. I also use glass pie pans. The crust gets adequately
browned without any leakage.




Brian

Kate Connally wrote:

> 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????

> I just cannot fathom what could possibly have gone
> wrong. Come visit me some time and we'll have a pecan
> pie baking lesson and see if we can find out the problem.
> ;-)


A lot depends on the blind-baking of the crust. When a crust is
prebaked, it can often develop cracks unless properly weighted down.

I generally find NOT prebaking the crust to work better, but then I
don't heat up the filling either. I start the pie in a hot oven and
then turn it down. I also use glass pie pans. The crust gets adequately
browned without any leakage.




Brian