Baked until pie was a little jiggle, took it out of oven, let cool. Now the top is hard as a rock. Anything I can do to salvage it?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Merrill is a co-founder of Food52.
I suspect it may be fine if you removed it from the oven when it was still jiggling. Have you made this recipe before and had it turn out differently? If it is truly overcooked, there's not much you can do to soften it, although reheating it in a low oven should loosen it a bit for serving.
I have made this recipe before, but I just moved into a new place with an old oven. Had heat turned down to 325 bc of altitude and watched closely. I think it was in 5-10 minutes too long and the sugar caramelized on top. Will try reheating on low for serving! Would be sad to have it go to waste 😭
I would stay optimistic! I've had the top of my pecan pie caramelize many times, and the filling is still gooey and delicious. Yours is beautiful Happy Thanksgiving!
Heating it at a low temp worked wonders. And the inside was still gooey and perfect. Thank you for providing this cool service! Put me at ease and gave me some tips for success.
Please enter a valid email address.
Well played. You deserve a cookie.
Two different takes on monkey bread: cinnamon sugar and bacon-ranch.
A Rich, Buttery Brioche Monkey Bread
Hawaiian Breakfast Plate
The Greatest Hits
Must-Know Martini-Mixing Trick
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.)