There are several techniques that work on a variety of pies, cheesecake included, but first you need to understand why pies crack in the first place. Eggs are what thickens the filling in a custard pie. As they heat, they coagulate turning from a liquid to a gel and turn the liquidy pie filling into into a creamy, semi-solid filling of deliciousness. Cracks in your pie are because the eggs overcooked and thickened so much that they create fissures.
They generally start to show first around the edges, which is where the pie cooks first. If you see cracking around the edges, remove the pie immediately. One of two reasons. The first is that the eggs continue to cook from residual heat in the pie. The second is that the pie cooled too fast and the filling puckers.
Heat dries is out, pulls it apart and results in a cracked pie. Remove your pie right before the center stops jiggling. Overcooking is no joke. Cooling too fast. Custards in particular are finicky and need to cooler slowly. Forget the image of an apple pie in the window. Instead, leave your pie in the oven, turned off, with the door cracked.
The temperature will reduce fairly quick as to not further cook your pie, but not create such a drastic difference as moving it from a hot oven to cold counter. This one seems silly, but use a GOOD recipe for pumpkin pie.
Check your oven temperature. While no oven maintains the perfect temperature all the time for the entire bake, you need it to at least be in the vicinity and be consistent. Purchase a separate oven thermometer to make sure you oven temp is within a 10 degrees swing of the cooking temperature. Bake in the lower third of the oven. The bottom is where heat is coming from and also stays the most consistent with temperature. It gives you the best chance of having a perfectly browned bottom with a cooked custard filling.
No worries! Are we talking fine lines or the grand canyon? If your cracks are small and thin, you can wet a small paint brush or your finger and gently smooth them out. Use a handheld butane lighter to quickly brown those parts so no one knows any work has been done. If you are experiencing deep cracks and there is no way you are going to cover up the imperfections, then you need to move to plan B.
Cover it up. Simply act like you meant to prepare a frosting pumpkin pie, or whatever custard variety of pie you were aiming for. For my pumpkin pie, I blend a small amount of vanilla yogurt with whipped cream and pumpkin pie spice. Right before serving, I slather it on and ta-da, a beautiful, picture perfect pie! Hi PJ, I look forward to implementing your tips on how to eliminate cracks in a pumpkin pie.
This year everyone loved my pumpkin pie without mentioning the cracks! The texture was very creamy and the taste was richer. I was wondering what makes certain pumpkin pies shine? This year's did. In past years they've been dull.
Thanks again, Barbara Frankel. Hey there, Barbara! We're so glad to hear that your pumpkin pie was a hit this year! The shininess of a pie has to do with the sugar — the sugar in the filling attracts moisture and it migrates up, making the surface of the pie shiny. Adding a tablespoon of flour in the filling can help keep more of the water in suspension down below the surface, resulting in a less shiny pumpkin pie. We hope this helps and happy baking!
The advice to pull the pie before it looks completely set worked great for me! No cracks at all, even after cooling fully. I had a failure with the crust not this one, I was being creative Thank you for another reminder to not overcook food! I live and bake at feet about sea level. I always read PJ Hamel's post and learn so much. First of all, I have to use her as a role model in that I have to think about how altitude affects my baking. Recipes, even in the many cookbooks I have about High Altitude baking, are largely wrong, maybe because High Altitude could be from feet to 10, feet.
Often, PJ's recipes don't work for me. I use her approach,though, to try to figure out what's happening when my recipes don't come out right. I know that we bakers who live at high altitude are few, but I sure would appreciate an occasional note from PJ about how altitude might affect a recipe.
Hi there, Cinda! We don't test our recipes at high-altitude so we don't usually have tips to share for specific recipes, but I'm happy to pass this feedback along to the team! We have a High-Altitude Baking Guide that includes suggestions on what adjustments you can start making based on your altitude. We hope this helps! I made your bagel recipe yesterday and had to throw them all away.
The bagels were raw inside and overdone outside. I wasted all my time and flour. I used another recipe that took more time but the other from a different source turned out great. I should get a coupon for all the wasted product. We're sorry to hear that you had such trouble, Mary! We'd love to help troubleshoot and chat further about your experience but we'll need to know more about the recipe used, your ingredients, and process.
Please give our Baker's Hotline folks a call at BAKE when you have a few moments so we can do our best to help here. A trick I have been successfully using for years is : When the pie is done cooking turn off oven but leave pie in the oven with door ajar.
This lets it cool down slowly. Works every time! I just wanted to tell you that for the first time ever, my pies did not crack one bit I have baked all of my life and because my sister was the pie maker in the family, I never got the hang of it.
Open face apple pies with a crunch top are about it I have 24 pumpkin pie recipes, which means that is how many I tried. Thank you so much! Be sure to take a close look before you start preparing for the big day to get a better idea of where your pie and other dishes should be placed. Do you refrigerate pumpkin pie? There is dairy and egg in it, after all.
If your family managed to not eat the entire pie, or perhaps you made more than just the one, you can usually count on being able to enjoy it a bit longer.
How long can pumpkin pie sit out, though? According to the USDA , you should stick it in the fridge after just a couple hours. A pumpkin pie will last another two to three days if properly refrigerated. Anything left after that will sadly need to be tossed out. You now have all the information you need to whip up a delicious, uncracked pumpkin pie while making sure you can still nom on any leftovers afterward. Skip to content. Warning: You may be gaining weight because of your gut.
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