Dining and Cooking
Well this is how we started, but I think I salvaged this one.
In Baking

Well this is how we started, but I think I salvaged this one.


Crust quickly unraveled like this on one side about five minutes after being in the oven. Pulled it out and did my best to repair, next photo is the result. She ain't the prettiest but it'll do.

by sunnybunnyfeeling810

41 Comments

  1. Civil_Wait1181

    you aren’t using a pie pan?  never seen anyone using that method before 

  4. DarkHorseAsh111

    Can I ask, what pan are you using lol I don’t see how tf this happens in a pie tin? She looks tasty!

  5. SEYMOURASSES66

    Your brain vs your brain on drugs

    Your brain before pie your brain after pie

    As long as it tastes fine that’s a win

  8. cliff99

    I’m surprised you were composed enough to take that first picture, I would have been too busy freaking out.

  9. Dj-Mar

    I love the finished product! She looks witchy 💜

  10. romple

    At least you had foil lined your rack!

    Great recovery though.

  11. pielady10

    Your crust was too warm when you put the pie in the oven. It could help to refrigerate the pie slightly before it goes in the oven to firm up the crust a little. Otherwise the crust around the edges was too thick and heavy for the pie pan edge.

    I’ve had that happen when I made a braided crust without having a large enough edge around the pan to support the heavy crust edge.

  12. vasan84

    She looks rustic and like something a farmers market stand would charge $20 for.

    Nice save and impressive first pic!

  13. nonnymauss

    Bet it tastes amazing. Which is all that counts

  14. bigbossofhellhimself

    The people inside were trying to escape

  15. probablyabibliophile

    At least you had the thought to put foil down!! I’ve done that without foil before lol

  16. lilyy22337

    This looks like a crime scene… but I’m someone who only cares for the taste ahaha

  17. Effective_Author_315

    This is your brain.
    This is your brain on drugs.
    This is your brain when you get off drugs.

  18. Ill_Spend_674

    I make a lot of pies and I mean a lot. And each and every one gets a foil collar around it. That would have held that edge in place and also keeps it from over baking.

  19. HmmDoesItMakeSense

    I had the entire bottom of an old glass Pyrex lasagna pan fall out once. Good times.

  20. BoldlyBaldwin

    Thank goodness for the foil underneath. Still looks damn good and I’m sure taste amazing with some ice cream

  31. lost_grrl1

    I also made pie today and usually my peach pie is on point but I know I have a soggy bottom. I decided to try a pecan crumble topping instead of lattice and I think the extra sugar in the topping made more liquid than usual? My crust and topping were both starting to catch so I had to pull it out of the oven. We’ll see just how soggy she is later!

  32. Outrageous-Panic8406

    That pie looks good, great save! 😋 
    Question why do you cook pie with a cast iron skillet also in the oven? Does help it cook more evenly?

  33. Impressive-Shame-525

    I would 100% go back for seconds on that. It’s perfect.

  34. coffeejn

    I could not see the dish, so for a second I was more impressed that the rest of the pie was holding. Good save!

  36. Brief_Needleworker53

    I don’t bake so I have no advice (and no idea why this is on my feed lol) but I do enjoy baked goods and often tell my son “food doesn’t have to be beautiful to be delicious!”

  39. kellyoccean

    Remember, it’s truly about how it tastes and extra points for pretty but the taste is what’s important here. Lol. 😂

  40. -spooky-fox-

    I am really loving the summerween vibes this year!

  41. comomathome

    So bake it on a cookie sheet covered with foil. And when you make your crimps fold them in towards the center of the pie.

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