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Re: Help with Vermont Maple Pie!       06/16/04 09:51 AM Edit Reply Quote Unregistered 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! Print     Remind Me     Notify Moderator

Entire thread Help with Vermont Maple Pie! Vicam 06/15/04 11:24 AM Re: Help with Vermont Maple Pie! 06/16/04 09:51 AM Bump! -nt Vicam 06/15/04 07:58 PM

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