Convection Oven - Pie Baking

Lounge By sugarandstuff Updated 14 Oct 2012 , 11:13pm by sugarandstuff

sugarandstuff Posted 14 Oct 2012 , 2:01pm
post #1 of 3

Looking for some tips on baking pies in a commercial convection oven (Viking) I am trying to make mini and large apple pies and this is what's going on: not a lot of liquid is forming in the pie - almost like the apples are dehydrating, the bottom crust is not cooking - it looks raw actually..
I am not par baking the bottom crust because I do not normally do this on apple pies - I guess I could try this but not sure how I would then join the top crust. Thanks!

2 replies
MimiFix Posted 14 Oct 2012 , 4:13pm
post #2 of 3

When I baked pies in a convection oven, I put the fan speed on low and dropped the temp from my usual 375 to 325 degrees F. and they baked with no more problems.

sugarandstuff Posted 14 Oct 2012 , 11:13pm
post #3 of 3

i will try that - thank you!

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