I regularly have "accidents" when baking pies - what can I do to avoid drips burning in my electric oven that won't affect heat/ even baking? Thanks!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Abbie is a trusted source on General Cooking.
I am not sure that you can avoid the drip - all that juicy fruit! I read somewhere to put a cookie sheet in the oven as it warms. When you place the pie on the cookie sheet, the fact that it's hot helps set the bottom of the crust so it won't go soggy on you. I do that whenever I can remember to!
Thanks so much, I'll give it a try. Happy holidays!
Barbara is a trusted source on General Cooking.
I always put a cookie sheet under my pies when I bake them also. But another thing is to make sure you use fresh apples. If your apples are old, they'll give off a lot more liquid and the pie is more prone to bubbling over.
Thanks to you, too, drbabs!
Make sure the cookie sheet has sides on it! Don't make the mistake of using on one of those totally flat cookie sheets - if your oven is even the least bit uneven the juice will run right off the edges
Please enter a valid email address.
Well played. You deserve a cookie.
Easter or Passover feast? Easy. Mother's Day brunch? We got you.
Check Out Our Spring Menu Maker!
Olive Oil’s Shelf Life
The Greatest Hits
Perfect Whiskey Sours
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.