Hi,
I saw some deep dish piekeeps at Maceys recently. They have a deep dish
pie plate that can be baked in of course, and then a lid that goes on top of
them. They had pumpkin, apple, and cherry ones. on the glass lids were
cherries, apple slices, and pumpkins. Not only were they neat to look at,
but I liked the practical side of them too. You could put them in the fridge
with the glass lid on top and not have to worry about covering them with
something. Also, it just occurred to me that this might be a decent solution
for your spilling problem. You could cover them with the lid while
transferring them to the oven. I doubt the lids were meant to be on while
baking and if they were, I'd worry about the pie not cooking evenly
personally, but maybe this could help prevent spills? Once it's in the oven,
you could just use hot mits/pads to take the lid off. I'm sure you could
find something like this online if you're interested and don't have a Maceys
near you, or don't want ones with decorated lids. The pie keeps were only
about $20 each.
Take Care,
Dawnielle
-----Original Message-----
From: Claudia
Sent: Wednesday, November 23, 2011 8:15 PM
To: [email protected]
Subject: [CnD] Preventing Spilling?
Hi,
How do those of you who are pie bakers prevent things from spilling? I
had one huge accident years ago, and I spilled batter all inside the
oven. It was a mess to clean up. Since then, I line cookie sheets with
aluminum foil and place my filled pie crusts into them. That way, if
there is batter spilled, it spills inside the cookie sheet, on the foil,
instead of in the pan.
I've also used a deep roasting pan to sit two pie crusts in, and that
works well, too.
But, here is my question. I have problems keeping the pans level when
carrying them to the oven, thus my problems with spilling. Any tips or
tricks on this?
Thanks.
Claudia
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