- Joined Sep 9, 2015
We are having problems with the pies we make for sale at our bakery. The pies are made in aluminum pans that can be carried away by customers -- we make individual 6" pies and larger 9" pies. The pies are made and frozen then baked as needed. We do blueberry, cherry, strawberry rhubarb, apple and peach crumble. We are having trouble with pie fillings remaining soupy even though they are baked until bubbly. Also, leakage from the pies make the crust stick to the pans -- so much so that they cannot be cut at all. we do spray the pans with pan spray. any help would be greatly appreciated. Thanks.