Baking and Storing Pies

A pastry shell is thoroughly baked when it is a light golden brown. Fruit pies are done when the filling bubbles and the crust is light golden brown. (The filling should be clear, not cloudy.) Meringues are properly baked when the top has set and the tips of the meringue peaks are light golden brown. Custard pies are done when a knife inserted near the center comes out clean, A small area in the center of pie should still be soft. The center will continue to cook and set up during cooling.

Cool fruit pies for at least 1 hour before serving. They can be kept at room temperature for 1 day. For longer storage, cover and refrigerate for up to 5 days. Cool meringue-topped and custard pies on a wire rack for 1 hour, the chill for at least 3 hours before serving. Store custard and cream pies in the refrigerator for up to 3 days.

 
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