I know this is about cakes but I need help with pecan pie. I have used the came receipt for 20 years. I cook it as directed 400 for 15 min 375 for 40 min. Now the problem. sometimes the tops so hard you can't eat & the middle may be runny or the top is ok & middle is runny. What can be done flour -Cornstarch?? I also use pie ring to help the crust not burn & foil over the top to help with hardness?? Any help??
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11/20/09 at 3:36pm