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Deep Dish Pie Plate

pamperedalf

Senior Member
Silver Member
Nov 3, 2005
2,880
1
Okay I have a customer who has tried to make an apple pie twice and the center is coming out gooey. Do any of you have any tips for cooking pie in the stoneware.

I don't make pie often & when I do I don't time it so I don't know if I cook it longer or not.

I did a search and couldn't find anything, so any tips are appreciated.

TIA:chef::D
 

ShelbyMichalek

Veteran Member
Dec 20, 2009
1,373
4
As with cooking anything in stones, she should be adding about 5 minutes on to the cooktime.
With the specific pie recipe - is it one she's made before in a different dish and it worked then? Or is it something she's never tried. I fancy myself a bit of a pie expert and it could just be the recipe itself. Some pies are more "gooey" while others are fairly stiff. It all depends on the filling.
 

scottcooks

Veteran Member
Gold Member
Jul 7, 2005
1,937
98
Also have her try lowering her oven shelf - if it is in the top 1/3 of the oven, it would have an impact. It should be center, or the 2nd level up from the bottom.
 

ChefBeckyD

Legend Member
Gold Member
Sep 20, 2005
20,376
31
The stoneware pie plate is deep dish - so it will always take longer - I've found up to 15-20 minutes longer sometimes for a pie.

Personally, I rarely use my DDPP's for pies. We don't care for deep dish pies as much. I use them for casseroles, and side dishes, and quiches. I am completely in love with the new metal pie plate. We've made pumpkin and pecan pies in that during the Holidays, and they were wonderful!
 

BethCooks4U

Legend Member
Gold Member
Jan 21, 2005
13,008
43
I do all my pies in the DD Pie Stone and LOVE them. The do take a few minutes longer but so worth it. I can put a ton more filling in them - I love the crust but I'm all about the filling vs crust ratio being higher.
 

pamperedalf

Senior Member
Silver Member
Nov 3, 2005
2,880
1
  • Thread starter
  • #6
Thanks Ladies!
 

meganmcg

Member
Mar 26, 2009
151
2
I'm a deep dish pie fan as well. I always put foil around the crust to keep it from browning too fast before the center is done.
 
Dec 29, 2010
1
0
We've been using ours for a real crowd-pleasing appetizer:
Allow a brick of cream cheese to get to room temperature
Spread it in the bottom of the pie plate
Pour a jar of (mild) salsa evenly on top
Pour a bag of 5 (or 3) shredded Mexican cheese evenly on top

Bake @350 for 15 - 20 minutes until cheese bubbles
Serve with sturdy tortilla chips (scoops)
 

ShelbyMichalek

Veteran Member
Dec 20, 2009
1,373
4
We've been using ours for a real crowd-pleasing appetizer:
Allow a brick of cream cheese to get to room temperature
Spread it in the bottom of the pie plate
Pour a jar of (mild) salsa evenly on top
Pour a bag of 5 (or 3) shredded Mexican cheese evenly on top

Bake @350 for 15 - 20 minutes until cheese bubbles
Serve with sturdy tortilla chips (scoops)

We do the same thing with the mini baker ;)
 

Rosechef

Member
Aug 5, 2009
137
1
  • #10
Is it the center of the crust that is coming out gooey? She can precook the crust for several minutes before adding the filling. I always do that. I make apple pie in mine and it I prebake the crust. It comes out fine.

If it is the apple mixture that's coming out funny, then she can precook the apples in the microwave for about 5 minutes, then add it to the precooked pie crust. Should be fine.
 

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