Do you need to double cooking time on pie if the recipe?

It's not a simple "double the time" situation for pie baking. Here's why and how to adjust:

Why Doubling Time Doesn't Always Work:

* Crust Thickness: Doubling the filling doesn't automatically mean the crust needs twice as long to cook. Thicker crusts take longer.

* Filling Type: Some fillings (like custard) require a shorter baking time than others (like fruit pies with a lot of moisture).

* Pan Size: A bigger pan means the filling will spread thinner, potentially shortening the baking time.

* Oven Temperature: Oven calibration varies. A slightly hotter oven could cook the pie faster.

How to Adjust Baking Time:

1. Start with the Recipe's Time: Use the original recipe's baking time as a starting point.

2. Check for Doneness: The best way to tell if a pie is done is to use a food thermometer.

* Custard: Internal temp of 170-175°F (77-80°C)

* Fruit Pies: Bubbles forming in the filling and crust is golden brown

3. Adjust as Needed: If the pie isn't done, add 5-10 minutes at a time until it reaches the desired doneness.

Important Note: Doubling the filling may mean you need a larger pie pan or a deeper one.

Tips for Success:

* Use a good quality pie crust: A sturdy crust will help hold the filling and prevent it from spilling.

* Blind bake the crust: This helps prevent the crust from becoming soggy.

* Don't overfill the pie pan: This can lead to spilling and uneven baking.

* Use a pie shield: This can help prevent the crust from burning.

If you are unsure, it's always better to err on the side of undercooking. You can always bake the pie for a few more minutes if needed.