The Pie Lady

November 18, 2011 4:23:50 AM PST
Mary Pint ''The Pie Lady'' is a long time pie lover and representative for Bakers Square restaurants who has worked in the pie industry for 38 years.

She has traveled the country spreading the message of good food, good fun, and great pie through her "pieology". She particularly enjoys working with children and for many years has worked with Kids Cafe and Second Harvest to bring this dessert to America's youth.

Famous for her many pie hats, costumes and knowledge of pie history, songs and trivia, Mary has appeared on the Food Network as a pie expert and wishes to bring to you the many exciting aspects of this dessert. "The Pie Lady" serves on the Board of Directors of the American Pie Council, the only organization committed to preserving America's pie heritage and promoting American's love affair with pies.

Pie Baking Tips:

1) Crust, either under baked or the edges are burning?
Brush or rub blend of 50 /50 blend of egg and milk on top crust except around the crust crimp.
Before baking cover pie rim with aluminum foil to prevent crimp from getting to dark.

2) Fruit filling too loose and runny?
Your fruit filling has probably not been cooked long enough. It is important that the thickener you used is heated enough to activated during bake.

    Try this baking method:
  • Preheat oven to 410-425 degrees, 350 to 375 degrees for a convection oven.
  • It is critical to have a hot oven, please make sure your ovens are cleaned and calibrated.
  • Place pies on baking sheet with parchment paper to catch any boil over.
  • Bake 55 to 65 minutes, depending on the oven.
  • After 50 minutes of baking check pie every 2 minutes for proper browning, adjusting time and temperature as necessary.
  • The top crust should be medium to dark brown and the filling and topping will be bubbling under the crust.
  • Pie will look like it is pulsing up and down when it is ready to come out of oven.
  • Remove pies from oven and cool completely before slicing at least two hours.

3) Whip Cream is not thick with peaks
Check cream is at least 3 days old and is extra heavy whipping cream.
Chill bowl and whip attachment, I like to set in freezer for 30 minutes before you start the whipping process.

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