Why can't we slice the pie without it caving in?!
My husband has tried two different recipes for a lemon chess pie!. The second one was the best, and he's cooked three since then!. He uses all the ingredients the recipe calls for, and he follows the instructions to a tee!. But after he lets the pie cool, it folders over when we slice it!. What's the problem!?
I noticed the last pie he made was "juicy" !.!.!. like maybe the syrupy-sugar or lemon juice was settling in the bottom of the pan after we cut the pie!. The pie has a creamy consistency, but it will not stay in one piece!.Www@FoodAQ@Com
I noticed the last pie he made was "juicy" !.!.!. like maybe the syrupy-sugar or lemon juice was settling in the bottom of the pan after we cut the pie!. The pie has a creamy consistency, but it will not stay in one piece!.Www@FoodAQ@Com
Answers:
Compare your recipe to this one to see where you're going wrong!.
Lemon Chess Pie
1 (9 inch) pie shell
2 cups white sugar
1/2 cup butter, softened
5 eggs, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 cup fresh lemon juice
3 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C)!.
In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy!. Beat in eggs and milk!. Add flour, cornmeal, lemon juice, and lemon rind!. Mix until smooth!. Pour mixture into pastry shell!.
Bake in preheated oven for 35 to 40 minutes, until set in centerWww@FoodAQ@Com
Lemon Chess Pie
1 (9 inch) pie shell
2 cups white sugar
1/2 cup butter, softened
5 eggs, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 cup fresh lemon juice
3 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C)!.
In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy!. Beat in eggs and milk!. Add flour, cornmeal, lemon juice, and lemon rind!. Mix until smooth!. Pour mixture into pastry shell!.
Bake in preheated oven for 35 to 40 minutes, until set in centerWww@FoodAQ@Com
I found this, for the one time you said, the pie was juicy!.
My fruit pie is runny
One way to ensure your filling is thick enough is to pre-cook it!. Take half to two-thirds of the fruit-sugar-starch mixture, and bring it to a boil!. Simmer the filling for at least one minute for cornstarch or tapioca, and three minutes for flour-thickened pies!. Remove from heat, and stir in the remaining raw fruit!. This gives you a thicker filling that still contains chunks of uncooked fruit for texture!.
also, be sure the pie has cooled completely before you slice it--the filling needs time to set properly!.
http://allrecipes!.com/HowTo/Pie-Troubles!.!.!.
======================================!.!.!.
I found a video here, just look at it, see if it helps you!.
http://allrecipes!.com/HowTo/How-to-Make-!.!.!.Www@FoodAQ@Com
My fruit pie is runny
One way to ensure your filling is thick enough is to pre-cook it!. Take half to two-thirds of the fruit-sugar-starch mixture, and bring it to a boil!. Simmer the filling for at least one minute for cornstarch or tapioca, and three minutes for flour-thickened pies!. Remove from heat, and stir in the remaining raw fruit!. This gives you a thicker filling that still contains chunks of uncooked fruit for texture!.
also, be sure the pie has cooled completely before you slice it--the filling needs time to set properly!.
http://allrecipes!.com/HowTo/Pie-Troubles!.!.!.
======================================!.!.!.
I found a video here, just look at it, see if it helps you!.
http://allrecipes!.com/HowTo/How-to-Make-!.!.!.Www@FoodAQ@Com
Use a very sharp knife dipped in cold water before you cut it so the filling doesn't stick to the knife!. also, maybe adding cornstarch or flour to your mixture for additional structure and to prevent the pie from “weeping”!.Www@FoodAQ@Com
I agree with adding a little cornstarch to the recipe!. If it has it already add alittle more!. This will work greatWww@FoodAQ@Com
Sounds like your filling isn't thick enough!.!.!.cook it longerWww@FoodAQ@Com
make it coool downWww@FoodAQ@Com