Help with Vermont Maple Pie!
#79406 - 06/15/04 11:24 AM
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Vicam
Reged: 02/24/04
Posts: 1955
Loc: Ontario, Canada
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Hey Guys,
Ok, I've never baked any type of pie in my life, ever, and I really wanted to try out this recipe because I thought it looked really good...and I found a ready-made crust at the store that's IBS safe, so now I'm less intimidated 
Anyways, I have a really lousy oven, and I alwasy worry when making new things about whether or not they're "Done". I worry I'm going to give myself food poisoining because I don't know what it's supposed to look like.
So, could someone tell me how you know it's done? Or just put my mind at ease if it's one of those things that there really isn't anything in it that would matter if it was slightly undercooked.
Thanks! (I know I'm nuts )
Kelly
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Bump! -nt
#79747 - 06/15/04 07:58 PM
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Vicam
Reged: 02/24/04
Posts: 1955
Loc: Ontario, Canada
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Vicam, if you have already made your pie, I hope you were not afraid to eat it. Nothing in this recipe would really "poison" you if it was not cooked all the way. Except the eggs if there is a problem with Sominella(sp?) in your area. But eggs cook very fast since they are thin.
As far as the baking time, it says 45 min. So if your oven does not get as hot as it should then, to be safe, you could put foil over the top and bake it another 8-10 minutes longer. I have read other posts on this and it sounds like the finished product should be crunchy top and medium gold in color but the filling will be gooey and a little trembly. When it is cool, the filling will gel up, so you'll be able to cut it.
The food poison part I understand. I have gone thru that a couple of times with meat products. Hang in there and enjoy your pie! 
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