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Great Pumpkin Pie
Posted: 25 November 2008 06:18 PM   [ Ignore ]   [ # 16 ]
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cakeluvr, I hope this will be helpful: http://www.realbakingwithrose.com/2006/01/soggy_bottom_pie_crusts.html

Also if you do a search on the blog there is a lot of info on the subject of soggy bottom crusts. Good luck and happy baking.

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Posted: 25 November 2008 06:46 PM   [ Ignore ]   [ # 17 ]
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Thanks, Rozanne!  WOW!!  So much great info about soggy bottom crusts.  I’m going to try baking my pie on the oven floor for the first 20 minutes, as Rose suggests.  Again, thank you for directing me to the blog.  Happy Thanksgiving!

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Posted: 25 November 2008 11:13 PM   [ Ignore ]   [ # 18 ]
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You’re welcome.  smile

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Posted: 26 November 2008 01:22 PM   [ Ignore ]   [ # 19 ]
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I am going to try Rose’s recipe this year, I’ve been making another recipe that uses evaporated milk, but I’d like to try the milk/cream thing this year.  Rose says to put the pyrex pie plate directly on the floor of the oven, or on a baking stone. Since my oven is electric, I’d have to use the baking stone option. I’ve never baked anything in a pyrex glass dish directly on a baking stone, so I am hesitant to do this for fear of t he glass breaking.  Is this really a safe thing to do?  I’d hate number one to have the pie ruined, but worse, the clean up would be a disaster if the pie plate shattered.

MrsM

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Posted: 26 November 2008 06:10 PM   [ Ignore ]   [ # 20 ]
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MrsM here is what Rose posted on the blog about pyrex:

“from frig to oven stone is fine for pyrex but freezer to oven stone would be risky. freezer to oven rack would be ok (i checked with pyrex about this)

Reply to this     Posted by: rose levy beranbaum | November 25, 2008 5:59 PM #”

Happy thanksgiving!!!

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Posted: 26 November 2008 08:25 PM   [ Ignore ]   [ # 21 ]
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Thank you!!!!!!  smile

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