To get that beautiful crust on pies, you need to keep some of your ingredients cold. For example, keep the butter in the refrigerator until you need it. Another great idea is to add ice cubes to a measuring cup and then fill it with more water than you may need. When making the pastry mixture, start adding a tablespoon of ice-cold water at a time.

Another tip is setting the crust by baking it on its own first. We know you’re probably used to putting already filled pies in an oven with a high initial temperature and then reducing it until the pie is baked. However, when making quiches, custard pies, and cream pies, it’s better to bake the plain crust first. This is also called “blind baking.”

Once your pie is ready to go in the oven, you can cut slits in the top crust. This is especially important if you’re making pies with fruits that contain moisture, as it allows steam to escape. You can also try and create a lattice top. It will give your pie a unique look as well.

In addition, different kinds of pies require special baking methods. Fruit pies, for example, need to be baked for longer so the filling can have enough time to boil. Custard pies, on the other hand, should never be over-baked as this can cause them to crack and pull away from the crust. You can see if a custard pie is done by inserting a knife tip into the center. If it comes out clean, your dessert is ready to serve.

Don’t serve your pie as soon as you get it out of the oven. The filling usually needs some time to set. Otherwise, the pie will be runny. Keep in mind to bake yours before the holiday dinner so it has time to cool down. Plus, a warm pie is never easy to slice.

However, if you’re a fan of warm pies, you can still cover the dessert loosely with foil and warm it in a preheated 300-degree F oven. Leave it there for 15-20 minutes before serving. Fruit pies need around four hours to set, and custard ones take about two hours. With these tips, your pies will come out the right way every time!

This popular banana bread recipe is one that should not be overlooked. People who want to try it can check out this version of banana pecan bread with caramelized white chocolate and sorghum glaze. It is a favorite of many people, and pecan and white chocolate certainly enhance the final result.

The Southern flavor is enhanced by sorghum and pecans, while the banana is elevated by caramelized white chocolate. The irresistible taste will leave everyone craving more. Caramelizing the white chocolate deepens the flavor, complementing the warm spices. Consider making extra for drizzling on top. Sorghum adds a rich flavor to the banana bread.

Preparation Time: 15 minutes Cooking Time: 60 minutes Caramelizing White Chocolate: 55 minutes Total Time: 2 hours and 10 minutes

Ingredients: 10 ounces of chopped high-quality white chocolate 2 cups of unbleached all-purpose flour 3/4 teaspoon of baking soda 3/4 cup of packed light brown sugar 1/2 teaspoon of kosher salt (preferably Diamond Crystal) 1/2 teaspoon of ground cinnamon 1 teaspoon of ground mace 1 1/4 cups of pecans halves, toasted and chopped 1/4 cup of sour cream, at room temperature 1 1/2 cups of well-mashed very ripe bananas (about 3 bananas) 2 large eggs, at room temperature 1 teaspoon of pure vanilla extract 6 tablespoons of unsalted butter, melted and cooled, plus more for greasing the pan 5 tablespoons sorghum syrup, divided 2/3 cup heavy cream 2 tablespoons unsalted butter, cubed

To caramelize white chocolate for the banana bread, preheat the oven to 250°F, spread it evenly on a lined baking sheet, and bake for 10 minutes. Smooth and flatten with a spatula. Bake in 10-minute intervals, stirring and spreading each time until dark beige (around 40 minutes). Continue cooking for a smooth, caramel color. Cool, chop, and set aside.

Preheat the oven to 350°F. Butter and line a loaf pan with parchment paper. Whisk together flour, brown sugar, baking soda, salt, mace, cinnamon, and pecans in a large bowl. In a separate bowl, combine mashed bananas, sour cream, eggs, butter, and vanilla. Gently fold the wet mixture into the dry mixture. Spread the batter evenly in the loaf pan. Bake for 50-60 minutes until golden and a tester comes out clean. Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To prepare the glaze, melt the caramelized white chocolate. In a saucepan, heat sorghum and cream together until combined. Pour the hot mixture over the melted white chocolate and whisk until emulsified. Add butter, stir until melted and combined. Let the glaze cool slightly before use. The banana bread is glazed by pouring the slightly warm glaze evenly over the cooled bread. Allow it to set for a few minutes before slicing and serving. The unglazed bread can be stored at room temperature, tightly wrapped, for up to four days, while the glazed bread can be kept for two days.