Local actor John Oliver joins us to give us some tips on how to avoid the drama when baking pumpkin or sweet tater pies this holiday. Here are his tips:
Pumpkin and Sweet Potato Pie Making Tips:
By John Oliver
Use jumbo eggs, (if you don’t have them add an extra one)
Always blend ingredients slowly by hand with a spoon or whisk. A blender will add air bubbles.
If using frozen pie crust: Buy deep dish shells. Thaw according to directions, and then gently re-crimp pie with your forefinger and thumb rolling the edge up and away from the outer rim. This creates more room for filling, and helps prevent edge burn.
Pre heat oven to 425 on regular Bake setting, and be sure temperature is reached before blending ingredients. Bake pie on second rack from the bottom (using a cookie sheet helps) for 15 minutes at 425 then lower oven to 350 and continue baking for about 45 minutes. When pie is browned and set turn off heat and crack open oven door. Leave pies in oven for an additional 10-15 minutes to slow cooling and avoid cracking.
Pour filling into pie shells just before placing them in the oven. Take care to move them gently and keep level to avoid splashing.
Never cover pie until fully cooled (about 3 hrs) put in a pie safe or cover with an upside down paper plate.
Don’t cover with foil or plastic film. Do not allow anything to touch the surface of the pie.
Cook pies a day ahead, and store at room temp overnight. Always serve at room temp or slightly warm. Freeze leftover pie. I like wrapping individual slices in good plastic wrap.