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Our pumpkin and sweet potato pies are cracking during baking. We make them with lots of egg whites. Can you help? M.D., Valdez, Alaska | to Top |
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Try replacing some of the egg whites with egg yolks. Egg whites toughen the filling, and egg yolks act as a tenderizer.
Tenbergen, Klaus. 2004May. The Workbench. Modern Baking 18 (5): 26.
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Updated: Wednesday, April 21, 2010.
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