Hi Alexander. Thank you for reply. I checked my oven temp. It is spot on. I re-read the directions and the only thing I’m wondering about now is the “cook on the bottom shelf.” In my Wolf oven, the bottom shelf is well below the fan unit in the back of the oven. Is there a possibility this caused the pie to not bake?. I could tell upon tasting, the crust was definitely over cooked from the 47 minutes at 375, regular bake setting, plus the additional 47 at 375 convection oven setting. As stated before, though, the filling itself was fine. It didn’t start cooking until I used the convection setting and then I had an immediate response. Maybe I am going to have to cook this on the middle shelf like most pies if I want to bake at a normal oven setting?

• Reply