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I also made my first pie for the family thanksgiving potluck, a pumpkin type. I too wasn't entirely satisfied.
The instructions said to bake 40 minutes and to check the pumpkin mix by poking with a knife - should come out clean. It took about 55 minutes for that to happen and by that time, the crust, at least the edge, was toast. I even wrapped the edge with foil for the first 15 minutes of baking.
Next time, I would go with the suggested time to bake the crust just right, then allow the pumpkin to cook accordingly.
Another observation: Wow, most pie crust recipes call for an equivalent volume of butter and shortening (lard or equivalent). I deleted the lard because I want to live another 15 minutes. In addition, there's a lot of sugar in the recipe: 1 can of sweetened condensed milk. I wondered the difference between evaporated and sweetened condensed milk (14 oz can). I looked it up and it's 3/4 cup of sugar! Good thing one doesn't eat the whole pie in one sitting.
Still, not bad, not too sweet. Just right... for my tastes.
Sherwood
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