Hi Cheryl, a few other bakers have asked about using a convection oven, and one of our baking experts, Susan, shared some tips. Here's what she had to say when someone asked about whether using the convection setting to bake pies was a good idea: "Depends on the pie, Ethel. For a two crust apple pie convection bake would work, but I would avoid that cycle for a custard-type pie like Pumpkin. If you’re looking to get the most efficient use of your oven, you could pre-cook apple pie filling and go for convection bake, which would give you a finished pie with less than 30 minutes baking time; you’d only have to bake the pie until the crust looks done and golden." To another baker she shared, "Convection browns more quickly, and if your filling has firm fruit like cooking apples, the crust can be done way before the filling has softened. If you want to save time and use convection, it’s a good idea for an apple pie to precook the filling, so everything is evenly cooked." We hope that helps! Kye@KAF

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