Your Daily Sweets: What Are You Making and Baking? (2017 – )

[Jim D.]

@Pete Fred  I always enjoy your experiments (usually successful I have noted) into the world of sweets.  I was struck by your recent comment: 

Quote

the pastry welded itself to the tin in places

 

Do have you any ideas as to why this happens?  I tried buttering the pie pan, and that resulted in an unpleasant fried look and taste to the crust.  I suspected I might be patting the crust into the pie pan too firmly; changing that technique seemed to help some, but not consistently.

[Pete Fred]

I'm not sure if it may just have been inexperience with this type of pie, @Jim D.. I made it the night before and left it out in a (very) cold kitchen, and when I came to cut a slice for lunch the next day I had the problem trying to remove it. But later that evening I reheated the pie (in the tin) in the microwave and it released just fine.

 

This is not something I've encountered before making European-style tarts in rings. Baking pies in dishes/pans/tins is not something I do very often, so I'm curious if this cold/warm thing is, y'know, a thing. Or should a well made pie come out of the dish just fine, hot or cold? Hopefully wiser pie-heads can chip in and help us both out.

[RobertM]

On 12/1/2024 at 12:30 PM, TdeV said:

 

Yum! Do you have a recipe for this, Robert?

Sorry I haven’t responded sooner, I was on vacation and didn’t see your request.

 

This was from King Arthur 

https://www.kingarthurbaking.com/recipes/easy-pecan-pie-bars-recipe

 

Easy Pecan Pie Bars….

 

hope it’s ok to put the link up….