Recipes

[jannabelle1]

I haven't baked a pie in years, but I'm determined to make a rhubarb pie this spring (no strawberries in it). My recipe calls for baking it for 15 minutes @ 425 degrees, then for 50 minutes @375. Do I just lower the oven temperature after 15 minutes and leave the pie in the oven? Or, do I take the pie out of the oven, lower the temperature and wait until the temp registers 375 to continue baking? 

I guess I should know this, but my pie baking experience is a bit limited (even at my age!). Thanks for your advice.

[deepwaterdotter]

I would leave the pie in the oven as the temperature lowers.

[KingstonsMom]

Yes, start the pie at the higher temp, then reduce the temp, leaving the pie in the oven till it reaches the lower temp and then start your timer for the 50 minutes at 375.

[Carmie]

I make a lot of pies...they are my favorite item to bake.

 Just turn down the oven.

Also, be sure to put a Cooke sheet under the pie pan and make sure the crust is vented well, There is nothing worse than having a sticky spill over in your oven and smoke in your house choking you.

I am guilty of doing that, even though I know better.

[Wiscfan3]

Just leave the pie in the oven. It will be fine. Good luck with your pie. My mom was the best pie maker, and rhubarb was one of my favorites!

[lovemybichonfrise]

Always leave the pie in when reducing or increasing temperature unless recipe specifies otherwise.The pie will cool down and interfere with the baking process. 

[jannabelle1]

Thanks to all of you! I appreciate your comments and suggestions!

[chickenbutt]

I always start the second timer as soon as I reduce the temp.  So far, so good.