Baking in a convection oven is similar to a regular oven, although the convection oven allows you to bake much faster and produce moister foods. When baking in a convection oven, you need to decrease the temperature and decrease the cooking time. When you bake pie in a convection oven, your dessert will come out with a flakier crust, fewer burn spots and more even browning.
Preheat your convection oven to -3.89 degrees C lower than your pie recipe calls for.
Insert your pie into the oven.
Bake according to instructions but decrease the cooking time approximately 25 per cent. For example, if your recipe calls for baking at 204 degrees Cor one hour, you'll bake at 190 degrees Cor 45 minutes.
Check to see if your pie is done. For a custard pie, insert a knife into the middle to make sure it comes out clean. For a fruit filling, make sure the fruit filling is bubbling in the centre. If it is not done, continue checking at five to 10 minute intervals.
Remove the pie carefully from the oven using potholders and place on a cooling rack.
Let it rest for at least 10 minutes before serving.
You may want to add a few strips of foil around the edges of the pie to prevent over browning, but this is optional and something you may want to experiment with.