Convection ovens cook the pie by circulating even waves of heat. This means the temperature needed when cooking your pie, as well as the baking time, will vary. Convention ovens offer a higher temperature with a quicker baking time. There are also recipes and variations of classic recipes that have been customized for convention ovens. Keeping your pie in the middle of the oven in a convection oven makes optimal use of the even heat pattern.
Prepare your pie using your a recipe customized for convection ovens. Prepare the crust and add it to the pie pan. Mix the apples, butter and sugar in a dish. Add the apple pie mixture to the pie crust. This recipe can be found in the book, "Cooking with Convection." These directions have been customized specifically for an apple pie cooked in a convection oven.
Put your oven mitts on and lift the pie into the convection oven. Set a timer for 35 minutes. Depending on the heaviness of the pie, you may need 45 minutes. Even though you are using a timer, monitor the pie during the cooking process. The pie is finished when the crust is a tender, golden brown. If the top of the pie is open-faced, the side edges of the bottom crust should turn a crisply golden brown when cooking is complete.
Remove the pie from from the oven. Let cool. Garnish with maple sugar, ice cream or whipped cream. Serve using a pie server. If your pie has a lot of chopped up larger apple chunks, use a wider spatula (the kind used for flipping pancakes) when serving. Cover any uneaten pie with a plastic wrap or place in a pie storage container.
- Canadian Living: Cooking with Convection Ovens
- Cooking with Convection; Beatrice A. Ojakangas; 2005