Can you overcook apple pie?

There’s almost no such thing as over-baking an apple pie; I’ve baked apple pies for 2 hours and longer, and they turn out just fine.

Can you overbake a pie?

Make sure not to overbake the pie — the center of the pie should be slightly jiggly when it’s done. This is a result of blind baking a pie shell without using pie weights and/or not chilling the pie shell before baking.

What can you do with an overbaked pie crust?

Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together. If your dough gets too warm, send it back into the fridge to chill out. When you take it back out, it should roll more easily.

How do you fix overcooked pecan pie?

The crust and the pecans can burn easily if overcooked, but the middle can come out runny if it’s not cooked long enough. Once you hit this sweet spot, take your slightly jiggly pecan pie out of the oven and place it on a wire cooling rack. The filling will continue to cook and fully set as the pie cools.

Do you cook a pie in the foil?

For filled double-crust pies, increase the baking time by up to 10 minutes and cover the top of the pie with aluminum foil if it starts to get too dark. Place aluminum pie plates on a preheated baking sheet for a well-browned bottom crust and for added stability when moving pies out of the oven.

When to take a pie out of the oven?

According to The Kitchn, you should monitor the pie’s jiggle. When the center of the filling still has a bit of give, or “jiggle,” it’s time to take it out. (No jiggle would indicate an overcooked pie.) Also pay attention to the color of the filling — it will darken and puff up when it’s close to done.

Why is my pie filling runny when I put it in the oven?

This means the pie should go in the oven cold, and the oven should already be very hot. Oh no, the fruit pie filling is all runny. It’s not you, it’s the fruit. Since baking fruit draws out the water, this is a common problem.

Why is the filling cracking on my pecan pie?

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

Why does my apple pie always turn out underbaked?

I can never tell when my apple pie is done, so it always turns out under/overbaked. Apple pie differs from the others in that it’s the only one with a double crust and a hidden filling, which can make guesswork of “doneness”. Underdone, and the apples are crunchy and the liquid is runny—the thickener doesn’t have the chance to do its magic.