Well, I am my own worse critic.

The pecan pie was tasty.

It was a mess, but everyone raved about it. It was delicious.

I'll try it again, but make the crust thicker, and i think it will be ok.

Sheryl Rosen > wrote in news:BDCC181B.58A89%
:

> Well, I am my own worse critic.
>
> The pecan pie was tasty.
>
> It was a mess, but everyone raved about it. It was delicious.
>
> I'll try it again, but make the crust thicker, and i think it will be ok.

Congratulations! I knew everyone would love it.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Sheryl Rosen > wrote in news:BDCC181B.58A89%
:

> Well, I am my own worse critic.
>
> The pecan pie was tasty.
>
> It was a mess, but everyone raved about it. It was delicious.
>
> I'll try it again, but make the crust thicker, and i think it will be ok.

Congratulations! I knew everyone would love it.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Sheryl Rosen wrote:

> Well, I am my own worse critic.
>
> The pecan pie was tasty.
> It was a mess, but everyone raved about it. It was delicious.

I thought that might be the case. Glad it worked out good.

>
> I'll try it again, but make the crust thicker, and i think it will be ok.
>

Hint: if you partially cook the filling, you need to reduce the cooking
time by about half. IIRC, you said you cooked the JOC pie the full 40
minutes after having poured the filling in hot. The pie is done when it
just starts to "poof".

Best regards,
Bob

Sheryl Rosen wrote:

> Well, I am my own worse critic.
>
> The pecan pie was tasty.
> It was a mess, but everyone raved about it. It was delicious.

I thought that might be the case. Glad it worked out good.

>
> I'll try it again, but make the crust thicker, and i think it will be ok.
>

Hint: if you partially cook the filling, you need to reduce the cooking
time by about half. IIRC, you said you cooked the JOC pie the full 40
minutes after having poured the filling in hot. The pie is done when it
just starts to "poof".

Best regards,
Bob

zxcvbob wrote:

>
>
> Hint: if you partially cook the filling, you need to reduce the cooking
> time by about half. IIRC, you said you cooked the JOC pie the full 40
> minutes after having poured the filling in hot. The pie is done when it
> just starts to "poof".

But if you partially cook the crust you usually need to poke holes into it to
stop it from popping up, and then the filling will run through the holes. Will
pie weights lone stop it from rising?

zxcvbob wrote:

>
>
> Hint: if you partially cook the filling, you need to reduce the cooking
> time by about half. IIRC, you said you cooked the JOC pie the full 40
> minutes after having poured the filling in hot. The pie is done when it
> just starts to "poof".

But if you partially cook the crust you usually need to poke holes into it to
stop it from popping up, and then the filling will run through the holes. Will
pie weights lone stop it from rising?

Dave Smith wrote:
> zxcvbob wrote:
>
>
>>
>>Hint: if you partially cook the filling, you need to reduce the cooking
>>time by about half. IIRC, you said you cooked the JOC pie the full 40
>>minutes after having poured the filling in hot. The pie is done when it
>>just starts to "poof".
>
>
> But if you partially cook the crust you usually need to poke holes into it to
> stop it from popping up, and then the filling will run through the holes. Will
> pie weights lone stop it from rising?
>
>

I usually poke a few tiny holes in the crust, and put a small aluminum
pie pan (with whatever heatproof and heavy is handy) in the crust as I
bake it. I take the aluminum pan out about a minute or two before
pouring the filling. When I pour the hot filling into the hot crust, it
seems to seal the holes. I almost never get syrup under the crust, and
the crust is never soggy.

BTW, today I ended up with a walnut pie instead of pecan because I
couldn't find the pecans. (I found them later after it was too late.)
I used a mixture of white corn syrup and Steen's molasses instead of the
corn syrup in the recipe.

best regards,
Bob

Dave Smith wrote:
> zxcvbob wrote:
>
>
>>
>>Hint: if you partially cook the filling, you need to reduce the cooking
>>time by about half. IIRC, you said you cooked the JOC pie the full 40
>>minutes after having poured the filling in hot. The pie is done when it
>>just starts to "poof".
>
>
> But if you partially cook the crust you usually need to poke holes into it to
> stop it from popping up, and then the filling will run through the holes. Will
> pie weights lone stop it from rising?
>
>

I usually poke a few tiny holes in the crust, and put a small aluminum
pie pan (with whatever heatproof and heavy is handy) in the crust as I
bake it. I take the aluminum pan out about a minute or two before
pouring the filling. When I pour the hot filling into the hot crust, it
seems to seal the holes. I almost never get syrup under the crust, and
the crust is never soggy.

BTW, today I ended up with a walnut pie instead of pecan because I
couldn't find the pecans. (I found them later after it was too late.)
I used a mixture of white corn syrup and Steen's molasses instead of the
corn syrup in the recipe.

best regards,
Bob

On Thu, 25 Nov 2004 23:35:02 -0500, Dave Smith
> wrote:
>
> zxcvbob wrote:
> >
> > Hint: if you partially cook the filling, you need to reduce the cooking
> > time by about half. IIRC, you said you cooked the JOC pie the full 40
> > minutes after having poured the filling in hot. The pie is done when it
> > just starts to "poof".
>
> But if you partially cook the crust you usually need to poke holes into it to
> stop it from popping up, and then the filling will run through the holes. Will
> pie weights lone stop it from rising?
>

You really don't need to bake it "blind", nor do you need to
prick it. Yes, the bottom will rise up... but all you need
is the weight of a pot holder to deflate it. Actually, the
weight of your filling will be enough to deflate a crust
that's hot out of the oven.


sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 23:35:02 -0500, Dave Smith
> wrote:
>
> zxcvbob wrote:
> >
> > Hint: if you partially cook the filling, you need to reduce the cooking
> > time by about half. IIRC, you said you cooked the JOC pie the full 40
> > minutes after having poured the filling in hot. The pie is done when it
> > just starts to "poof".
>
> But if you partially cook the crust you usually need to poke holes into it to
> stop it from popping up, and then the filling will run through the holes. Will
> pie weights lone stop it from rising?
>

You really don't need to bake it "blind", nor do you need to
prick it. Yes, the bottom will rise up... but all you need
is the weight of a pot holder to deflate it. Actually, the
weight of your filling will be enough to deflate a crust
that's hot out of the oven.


sf
Practice safe eating - always use condiments

"Sheryl Rosen" wrote:
> Well, I am my own worse critic.
>
> The pecan pie was tasty.
>
> It was a mess, but everyone raved about it. It was delicious.
>
> I'll try it again, but make the crust thicker, and i think it will be ok.

Well done! If all else had failed, it would have made a rich and pricey ice
cream topping.

I learned a long time ago that things are rarely as bad as the cook thinks
they are

<it's a hard lesson to learn, but someone's gotta do it!>

"Sheryl Rosen" wrote:
> Well, I am my own worse critic.
>
> The pecan pie was tasty.
>
> It was a mess, but everyone raved about it. It was delicious.
>
> I'll try it again, but make the crust thicker, and i think it will be ok.

Well done! If all else had failed, it would have made a rich and pricey ice
cream topping.

I learned a long time ago that things are rarely as bad as the cook thinks
they are

<it's a hard lesson to learn, but someone's gotta do it!>

pennyaline wrote:

I learned a long time ago that things are rarely as bad as
the cook thinks they are

***************
It is true, isn't it? I just started cooking here recently
and find that I am my own harshest critic.

Michael