We cooked a pumpkin pie that came out of the oven looking wonderful and with a smooth top. After dinner we put the remains covered in the refrigerator. The next day it was cracked open. Why?
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HalfPint is a trusted home cook.
Usually, it cracks because it's overbaked. King Arthur Flour website has a nice explanation and tips to avoid the dreaded crack:
AntoniaJames is a trusted source on Bread/Baking.
Excellent piece (as usual, from KAF). Thanks for the link, HP. And Happy New Year! ;o)
When you bake the pie it has to be done in stages. First bake it at a higher temperature (425 F) for about 15 minutes. Then reduce the temperature (350F ) for the rest of the time.35-40 minutes or until knife inserted 1 inch from the edge comes out clean. Reference: EAGLE condensed milk pumpkin pie recipe.
That's interesting, Miss Karen. I never knew that. Thanks so much. ;o)
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