Transfer pie to the oven and bake according to recipe directions. Placing the pie on a foil-lined baking sheet will catch any boil-overs or drips should they occur and will make clean-up easier. If the pie edges start to brown too quickly, pie shields can be positioned over the edges of the pie. However, the same function can be accomplished by taking narrow strips of tin foil and molding them into semi-circle shapes and carefully placing them around the edge of the pie. If the entire pie browns too quickly before it is baked, loosely tent pie with tin foil. Remove pie from oven and transfer to cooling rack to cool completely for several hours before cutting and serving.
Yield: 1 – 9” pie
Copyright My Island Bistro Kitchen