What to Do if the Pie Didn’t Turn Out: How to Correct Hurtful Mistakes

Autumn is the time for pies (apples, berries, pears, and other fruits). And we associate delicious and proper pies with such characteristics as “puffy” and “ruddy. But sometimes there are times when a pie is as brown as it can get (all it has to do is burn) – but the pie still isn’t baked in the middle. The ingredients (often expensive ones) are used up, and time and effort are spent – but the result is a crying shame!

Can I eat raw cake?

Raw dough is not the best food, especially for children or those with weak stomachs. The U.S. Centers for Disease Control and Prevention has even scientifically explained why you should not eat raw dough:

  • bacteria can remain in it because the heat treatment was not done properly and not finished;
  • if raw eggs were used in the dough, then there can be salmonella in such a dish.

That is, if you eat raw dough, you can earn yourself an upset stomach or even poisoning.

Why does the pie not bake or the dough does not rise?

In order for the pie to rise – you need, when you whip the eggs, add sugar to them a little at a time. The same goes for the flour. And the eggs and sugar must be beaten well – right into a foam.

Also, the cake often falls off because of poor-quality leavening agents or if you open the oven too early. Ideally, you shouldn’t open the oven with the pie at all until you have to take it out. But the bare minimum for a closed-door is at least the first 20 minutes.

Violation of the recipe (for example, putting too much flour) is also the reason why the pie does not rise or does not bake.

What to do if the pie fails to bake and cools

If the hostess realized that the pie in the middle is soggy after it has cooled or even sliced into pieces – then there is still a chance to save the dish.

You can try cooking the pie in the oven under a top or bottom converter – at a weaker temperature.

If the pie has already started to burn, and the middle is still soggy, you should use parchment paper or foil. Most likely such a pie will lose its shape – but it will be edible and even delicious.

Another option: turn down the heat in the oven and put water down in a fireproof container (for example, in a pan) and finish the cake that way, pre-moistening the top with milk. The moisture in the air will make the dough bake better. It will take about ten to fifteen minutes.

If the oven is cranky and capricious, it is worth splurging on a baking dish with a hole in the middle.

If there is no function of convection in the oven – you can send the cake in the microwave for 2-3 minutes at medium power. If the dough is really raw, the baking process can take 10 minutes.

In general, it is best to put the pies in an oven that is heated to a temperature of 170-180 degrees, rather than the more popular 200-220 degrees. Then the pie will take longer to bake, but it will bake well and brown nicely.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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