I’m also going to disagree. “Perfect” looks too mushy in the center. Mom’s pumpkin pie with the flaky lard crust always had a couple cracks, was never grainy, and didn’t need “rescuing” with whipped cream.
Thanks for this video as am wondering if I have always overbaked my pumpkin pies because I thought they needed to be set. Probably as do remember cracking on the top. This year I make the perfect one after listening to your video.
Watch it wiggle, see it jiggle. Da-da-daa da-da-daa (left out brand name since its another company). If you grew up in 70s and 80s you may have an earwig now! Lol
I kept thinking ‘close the oven door, you’re losing heat!’ Lol Great visuals for those who don’t make many custard pies!! But I’ve always wondered how much heat we lose when we open our oven to check our pies and such at home? I can’t see through the dark glass on my 1980 JennAir, so I even have to open the door to check how my bread’s doing and always feel a bit frantic about it. And is it better to toss roasting vegs and oven fries on the pulled-out oven rack v. pulling the pan out, closing the door, adjusting the food and putting the pan back in? I’ve always wondered whether escaping heat matters at all, or if I’m making it up, and whether there’s a formula like if you leave it open for X min at Y degrees then add Z cooking time to recover … 🤔 Ive been cooking for 50 yrs and do most of it by feel, 99% of it turns out great, but am doing a little self-challenge with laminated dough this winter so have been thinking about stuff I always took for granted. Would really appreciate any feedback or even casual thoughts about this! Been a KA customer since maybe the 90s when I got serious about bread - love y’all!
Hi there! Great question! While there isn't an official formula like what you've described, every time the oven door is opened you do loose a bit of heat so it's important to be considerate of what stage in the baking process your baked goods are at. Early on in the bake, it's best not to open the door as a loss of heat at this point can impact the rise of goods - especially those that are mechanically leavened (aka steam!) - and also for baking crusty breads, you want to trap as much steam as possible. The longer the door is open the more impact it will have on overall baking time, so in your example of where to toss veggies when roasting them it's best to remove the pan from the oven, close the door again, toss, and then put the pan back in. This way you're minimizing the amount of time the door is open for. Once you start baking your laminated pastries, it'll be hard to not peek initially but we'd suggest resisting the urge to open the door as part of rise in those kinds of goods is mechanical leavening so you don't want to impact that before the crust has set. Once things are set and they're in the final stages of baking (mostly just waiting for that golden brown color!) you're safer when it comes to opening the door and checking on your baked goods. We hope this can help and thank you so much for making us a part of your baking adventures! -👩🍳Morgan
I totally love the “over baked” pie. The so called perfect pie is way too “ creamy “ for my taste. I guess it’s all about the texture one prefers.
I would eat that over baked pie all day long.
Absolutely!! Nice excuse for an extra dollop of whipped cream 😋
There’s not too much difference in the jiggle between the undercooked and perfectly cooked pie IMHO. 🤷🏻♂️ This technique is way too subjective.
Well, I've been overbaking pumpkin pie my whole life.
I like the texture of an over baked pie the best. I’m eating your pie.
That "perfect" pie is a little undercooked in the center. It shouldn't be drooping like that. Needs to hold its shape a bit more.
Concise explanations, great visuals. Love it! Really well done, thanks!
I love how everyone in the comments prefers the "over baked" pie.
Sometimes it comes down to a matter of preference, and that's ok! Bake pies however you prefer them to be! 💕 -🍰Grace
Want the over baked pie!
I always thought the edges of a "perfect" pie were the best part. I guess i prefer sn overbaked pie.
I’m also going to disagree. “Perfect” looks too mushy in the center. Mom’s pumpkin pie with the flaky lard crust always had a couple cracks, was never grainy, and didn’t need “rescuing” with whipped cream.
The middle doesn't jiggle. That's how you know.
Over baked wins over wet mush any day.
Thanks for this video as am wondering if I have always overbaked my pumpkin pies because I thought they needed to be set. Probably as do remember cracking on the top. This year I make the perfect one after listening to your video.
We're glad you found this video helpful, Patricia! Happy baking! -👩🍳Morgan
Watch it wiggle, see it jiggle.
Da-da-daa da-da-daa (left out brand name since its another company). If you grew up in 70s and 80s you may have an earwig now! Lol
Oh great! Now it won't stop playing in my head. 😂
I kept thinking ‘close the oven door, you’re losing heat!’ Lol Great visuals for those who don’t make many custard pies!! But I’ve always wondered how much heat we lose when we open our oven to check our pies and such at home? I can’t see through the dark glass on my 1980 JennAir, so I even have to open the door to check how my bread’s doing and always feel a bit frantic about it. And is it better to toss roasting vegs and oven fries on the pulled-out oven rack v. pulling the pan out, closing the door, adjusting the food and putting the pan back in? I’ve always wondered whether escaping heat matters at all, or if I’m making it up, and whether there’s a formula like if you leave it open for X min at Y degrees then add Z cooking time to recover … 🤔 Ive been cooking for 50 yrs and do most of it by feel, 99% of it turns out great, but am doing a little self-challenge with laminated dough this winter so have been thinking about stuff I always took for granted. Would really appreciate any feedback or even casual thoughts about this! Been a KA customer since maybe the 90s when I got serious about bread - love y’all!
Hi there! Great question! While there isn't an official formula like what you've described, every time the oven door is opened you do loose a bit of heat so it's important to be considerate of what stage in the baking process your baked goods are at. Early on in the bake, it's best not to open the door as a loss of heat at this point can impact the rise of goods - especially those that are mechanically leavened (aka steam!) - and also for baking crusty breads, you want to trap as much steam as possible. The longer the door is open the more impact it will have on overall baking time, so in your example of where to toss veggies when roasting them it's best to remove the pan from the oven, close the door again, toss, and then put the pan back in. This way you're minimizing the amount of time the door is open for. Once you start baking your laminated pastries, it'll be hard to not peek initially but we'd suggest resisting the urge to open the door as part of rise in those kinds of goods is mechanical leavening so you don't want to impact that before the crust has set. Once things are set and they're in the final stages of baking (mostly just waiting for that golden brown color!) you're safer when it comes to opening the door and checking on your baked goods. We hope this can help and thank you so much for making us a part of your baking adventures! -👩🍳Morgan
Thx so much! I do wait until the last 20% of the baking time to check bread, and it’s great to know all the add’l info too!
Hi. New sub. Nice to meet you.
We're glad you're here! 🥰 -🍮Kat
Your "perfectly cooked" pie is still raw 😂😂
We promise it is not. 🧡 -🍮Kat
No.. ít absolutely is NOT. It holds its shape and you can SEE it’s cooked when you look at the slice from the side 😂
Sure, bud.
I don't see any difference between underbaked and perfect pies, maybe you should have done side by side video clips.
Thanks for your note! We'll let our team know for future similar videos! -🍰Grace
Mmmmmm!
Dude.
Not all pumpkin pies contain eggs.