Baking Deep dish custard type pies
I like to make deep dish pies. My fruit pies do very well. But my baked custards don’t. I have tried Pumpkin, Egg Custard, and Pecan. It seemed that to get the center of the pie correctly baked I have to over bake the outer ring of the pie. This especially a problem for the pecan, since it becomes very difficult to cut. I am using a gas oven that was new when o moved in two years ago.