So I've made this pie.......

Have no comment about the cooking of the pie, glad it turned out ok. But I have to say that, looking at your photos, I love the colour of your tiles.

Thanks Gemini so all's well that ends well!

D'you know, that could make a good title for a play...........off to sharpen my quill........

Phew !

Hello all!

Pie update!

Cooked it low & slow, turned out absolutely fine! (Felt wrong, usually do pastry on a medium to high setting).

Mr P (always tasked with dishing up) gave himself a rather modest portion initially, but had a second helping, must be a good sign.

Thank you all for the posts.

Note to self, be confident, if you can't disassemble a pie, cook it anyway!

Give me a soggy bottom any day, steeped in pie juices, yum.
Not a fan of crisp pastry anyway. Any crispy edges of mine usually go out for the birds, who gobble them up sharpish.

Ditto any uncooked bits too small to do anything else with. Guaranteed to vanish from the bird table before I’m half a minute older.

Sorry Phoenix missed your message first time round. He said if you have an oven with elements at the top and bottom once the pie is cooked at the top turn off the top element and leave the bottom one on. Hopefully this will avoid the soggy bottom. Otherwise just eat and enjoy the pie, put it down to experience and buy a perforated pie tin for next time.
Good luck.

Bung it in. Hope for the best and cover it in gravy.?

Noooo he is all mine Callistemon sorry, only child syndrome I don't share.

I hate cooking and when I met and married my current husband my friends and colleagues were convinced I was only after his kitchen skills !!!

Our peace lily offshoot got relocated to the bathroom and is thriving there, phoenix

The plum sponge was fine but I cooked it for twice as long as I thought it should need.

I'm actually quite partially to a soggy bottom? I like the doughy texture. No chef's in this ere 'ouse

DM used to say even if cooking didn't turn out properly the ingredients were good, ie we were eating it come what may! I quite like soggy pastry though . I'd cook it on 180 fan for 35-40 mins, checking browning of course, but if you've got a pizza setting that might crisp the base.
I like to chuck slugs on the field at the back but the little blighters love it here and definitely come back.

Oh heck, sodapop you/your husband have confirmed my fears! Any suggestions for damage limitation? I think disassembling the damn thing would be nigh on impossible!

(Well, I suppose it could be done, but might involve latex gloves and a lot of bad language)

GrannyLaine thank you for your kind remarks! they are appreciated! Actually, I'm very hard to like in real life, I'm quite curmudgeonly, (big word for a Sunday!) and can often be found uttering very harsh words to perfectly innocent house plants (the peace lily has been subject to a quite a tirade only today, but in my defence it did have the cheek to wilt slightly) and also I have been known to tread on slugs!

I am trying to cook a plum sponge but it seems to have a soggy top

my chef husband
Do you hire him out?
I will do a swap for a few weeks, DH is good at DIY!

Yes, it would cook better in a tin.
It should be ok though because it will have to be cooked for longer, being so deep.

I prefer to cook pies in metal containers. If it's not for vegans, I paint the bottom pastry with egg white, before the filling goes in, to stop any dampness sinking into the pastry.

A really good cheat is to just cook the pastry separately then assemble on the plate - works well for crumble too!

Sorry Phoenix just asked my chef husband and he doesn't think you can avoid a soggy bottom as the pie is too deep.

love the open top pie Daisydoes made me laugh,

phoenix I have no useful advice regarding your pie. Once I read the word 'Pyrex' I realised you were up the creek without a paddle. But I did just want to say how much your style of writing makes me laugh. I think I would like you very much IRL.

Please excuse the cock up ‘‘twas not what I typed!

Yes I see what you mean but at least the filling is already cocked so you don’t need to worry about that. I would just bung it in and hope for the best or turn it upside down on a big tray and cook bottom up ?

Doodle I can put up with a soggy bottom, but what if it was an undercooked bottom!

It's so small, yet deep, wish I could disassemble the damn thing and start again!

So what’s wrong with soggy bottoms? I have one most of the time ?. Cook as per instructions of others. If it does not turn out as you like, send it to me as DH will eat anything.?

https://www.gransnet.com/uploads/talk/202003/medium-146845-img-20200315-185129-hdr.jpg https://www.gransnet.com/uploads/talk/202003/medium-968074-img-20200315-185102-hdr.jpg

It looks like this

Thank you to all who have replied.

The pie is in a Pyrex dish, not sure if this helps?

Don't invite Mary Berry or Paul Hollywood round for dinner, just in case you have a soggy bottom.

Yes, preheated baking sheet, start on a high temperature for 5 minutes or so then turn down and, yes, baking paper or tinfoil on top is a good idea to stop it browning too much.