Question
Theresa Eury
pecan pie... I always make in a deep dish glass pie plate. Now to sell & baking in a smaller aluminum to-go pie plate... how should I change the ingredients?
Answer
I would always make sure that you have an oven thermometer so that you can check out the actual temp of your oven to make sure that it is, uh, equal to what the readout says, because sometimes there can be an incongruity of, for a minimum of 50 degrees. So that's my first thing. And then my other thing is that, uh, this was interesting to me because glass, uh, does not conduct as well as aluminum foil. So, um, I'm wondering why that came out a little bit. Um, uh, but it was still too liquid for you. So if you're checking the temperature, I think that would be the first thing that I want to do. What I would have you do. I also think that I would experiment with different brands of, um, aluminum disposable pans because they're not all created the same. Some are thinner than others. So you wanna make sure that you have a good quality of an aluminum pie pan. And remember that you're going to incorporate the fee of that pie plate into the cost of your final cost of what that will be. So check your oven, try a couple of different brands. Aluminum generally cooks faster. You may have to adjust the temperature. Personally myself, I would not change any of the ingredients. So, um, a deep dish pie plate, a di, a deep dish pecan pie. Sounds like it's a very, uh, delicious thing.
