My low-temperature pie crust turned into a soggy mess for the planet

I read that baking at a lower temp saves energy, so I tried it with my apple pie. The bottom crust came out wet and pale, a total fail in my book. My sister argues that any step to use less power is a win, even with imperfect results. But I think a ruined dessert means wasted food, which isn't green either. Is it better to aim for perfect bakes or accept some flops for eco reasons? Have you faced this kind of choice? I'd love to hear your stories.

3 comments

3 Comments

pat_roberts557d ago

Wait, you baked a pie crust that came out pale? That's honestly the most shocking part to me, it must have looked so wrong.

stella1217d ago

Did you check your oven rack position? A lot of people bake too low in the oven and the top heat element doesn't hit the crust right. That ghost pie @holly_bailey mentioned sounds like it needed to be up a full rack higher for the last ten minutes to get color.

holly_bailey7d ago

My friend's crust was so pale, @pat_roberts55, we called it ghost pie.