Vermont Maple Pie!
#77958 - 06/10/04 01:06 PM
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Has anyone made this recipe from Heather's recipe book?? I just made it, and I was just wondering if it is supposed to be REALLY gooey on the bottom?? It's like wet and gooey...but the top is try and harder....
Is it done all the way?? Or did I screw up?
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~Cara~
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I didn't have that trouble when I made it. It was just like pecan pie except without the pecans. I'm not sure why yours turned out that way; it's a great recipe!
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Either the temperature in your oven is off or you didn't cook it long enough. Generally if you touch the top of the pie and it isn't "set", you need to cook it a little longer.
You can get an oven thermometer for a couple of dollars anywhere.
Hope that helps!
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Hey Cara! I just looked at the Vermont Pie recipe in the book. Did you see the description at the top? It's described as rich, sweet & "gooey".
Sounds like maybe the bottom part of your crust got to gooey. Next time you make it, maybe put foil over the the top near the end of it's baking time, like in the last 8-10 minutes, so the top doesn't dry out too much. You might even be able to bake it a few minutes longer with the foil on there, to insure the middle is done.
I am curious to see if you ate the pie anyway. I am sure it tasted great.
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When I made it for New Years, it was gooey on the bottom too. (Our oven tends to be a bit slow...) Anyhow, I just treated it as a sauce for the rest of the pie!
--AC
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Shoot! I just wrote a big reply and then I lost it somehow. 
Anyways, I think it's my oven, it's really old...we bought a new one though and it'll be delivered in a month when we got our new house.
I have a few thermometers, and I thought about the foil thing - I will try that next time and just be more careful!
Oh - and we have been eating it - OF COURSE, we are sugar addicts. I just eat the top though. It's not my FAVORITE, but it's good.
Thanks everyone!
~Cara
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~Cara~
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