How to bake the perfect summer pie

The saying goes- "It's as American as apple pie." But while the aroma of homemade pies elicits fond summer memories for many people, the mere thought of having to bake those delectable treats brings on the shadow of selfdoubt and visions of pies gone bad.

This uncertainty may be the result of years of odd-sized cupcakes and burnt cookies from amateurs who just can't figure out how grandma's pies were always so perfect.

Even baking veterans can end up with imperfect results that may not be the result of their handiwork. In fact, uneven cooking temperatures due to an uncalibrated oven can cause baking catastrophes.

To ensure that uneven temperatures don't foil the best baking efforts, follow these tips.

+Be sure the pan is the correct size for the recipe. Prepare the pan according to the directions in the recipe, for instance, grease the pan if it says to do so.

+Position oven racks before preheating the oven. The "Use and Care Guide" for the oven will tell the best place for the food that is baking.

+Begin preheating the oven before starting to prepare your recipe and let the oven preheat completely before opening the door to place food inside.

+Always use a timer and test for doneness at the minimum cooking time. In addition to looking at the exterior of the food, such as a golden brown crust, always test baked goods for doneness with an alternative method, such as a toothpick.

+Cookie sheets should have no sides or low sides for better distribution of heat across the sheet.

+Measure wet ingredients (anything that can be poured, like milk or eggs) in a container designed with clear sides and a spout. Always place the container on a flat surface and fill to the correct line, bending down so the eye is level with the line.

+Dry ingredients can be scooped into a measuring spoon or cup and should be leveled by running a spatula across the top to remove excess.

This story is provided by State Point Media.