Here at Kern’s Kitchen, home of the Derby-Pie® chocolate nut pie, we don’t just sell pies – we champion the home baker as well. Keeping your ingredients cold and not being too handsy with the dough are great ways to ensure flaky, delicious homemade pies, but the most crucial step is knowing when your pie is ready to vacate the oven. Neither undercooking nor overcooking are recommended, so how do you make sure you find that Goldilocks temperature that’s just right?
First, get to know your oven’s quirks.
No oven is the same, so baking times will vary depending on the make, model and age of your appliance. Unless you and your oven have been together for years and can finish each other’s sentences, using a tool like an infrared thermometer is an easy solution to get an accurate temperature reading.
Second, pay attention to crust color.
Blondes don’t have more fun when it comes to pie crusts. A deep, golden brown crust will be less doughy with a richer flavor. Bottom crusts take longer to bake and are often undercooked, so use a glass baking vessel to examine the bottom of the pie and confirm that it’s done. If the top curst has browned but your bottom crust still needs extra time, tent the pie with a bit of aluminum foil to protect that top crust from overbaking.
After you’ve baked and served your pie, what do you do with the leftover slices? When it comes to storage, not all pies are created equal. Each requires a different storage method to ensure freshness and quality.
Custard and Crème Pies
Custard and crème pies are the most delicate of all. For storage they require refrigeration, cannot be frozen and do not stand up to being reheated. To maintain, store covered in the refrigerator for up to four days.
The sturdiest confection, fruit pies survive in or out of the refrigerator and are great for freezing. Fruit pies can be stored covered on a countertop for two days, and then stored covered in a refrigerator up to two more days. To freeze, wrap tightly in plastic wrap and seal in a container for up to four months.
Pies that contain eggs, such as homemade pumpkin or nut pies, should always be refrigerated, but can be warmed up to serve. Cover lightly with plastic wrap to store and keep in the refrigerator for up to four days. Egg-based pies also hold up well to freezing and can be stored in air-tight containers for up to four months.
This is all helpful advice. But sometimes, you just want someone else to do the baking, right? If that sounds like you, visit our online store – we’ll ship our Derby-Pie® and another Kern’s favorite, the Golden Pecan Pie, right to your door. Or, use our location tool to find a restaurant or retail store near you that carries Derby-Pie® chocolate nut pies!