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!
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