I think you're misunderstanding what is an advantage with Wolf electric ovens. What the Wolf manual is trying to point out is that if you decide to increase the temperature, the oven is made so that it won't jump into preheat mode, which would result in overbrowned tops. My Monogram oven did that and it was TERRIBLE. The Wolf will increase the temperature, but wants to let you know it will do it more slowly than if you turn it off and back on. Turning it off and back on will indeed prompt it to turn on the preheat mode if you want a significantly higher temperature...But they strongly recommend not having any food in the oven while the oven is on preheat. It won't be any advantage, to turn the oven off and back on to adjust the temperature down. It won't go into preheat to reduce a temperature, as that's not what preheat does. I have done pies, as you're talking about, in my Wolf wall oven, starting them higher and turning them down to finish, and it will gradually cool to the lower temperature your pie needs, just like any other oven you turn down. In other words, don't worry about doing as you have always done. I hope this makes sense.

I baked a raspberry pie yesterday using an all butter crust. It is my standard crust that I make either with half butter and half lard or with all butter. Great flavour. Moe couldn't wait, so it was cut before it had completely cooled and set. Butter Lard Pastry Crust 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water, or more as needed Edited to add a pinch of baking powder (something my grandmother always did) NOTE: Or use all Butter (NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) Mix flour with salt, and cut in butter and lard. You can cut the butter/lard in using the food processor or with a pastry blender. Butter/lard should be the size of peas. Or you can use a box grater for the butter. (My preferred method) Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Tip out on to a floured board. Quickly pat out and fold, a few times. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour. The secret to a good crust is to not over-handle the dough.

Joann, I almost had that same problem today. I was in Krogers yesterday and they had canned pumpkin. Great! I wanted to bake a pumpkin pie. They only had large cans of pumpkin. I haven't made pie crust for ages, so I bought frozen crusts. I was ready to start the pies...yep, I had gotten the "regular," not deep dish crusts. So no pies. I have already made Taco Soup and Broccoli Cornbread today, so I'm quitting for now. Tonight I'm going to set out everything I need for Apple Pecan Cobbler so in the morning all I will need to do is slice the apples, put it all together and bake it. That I'm taking to dinner at DGD's. Sorry about the mess you have to clean up. Sue

Found a slightly different recipe that also uses 1 lemon, 1 lime, 1 orange (I used Minneola tangelo), and kumquats + cream cheese, vanilla, condensed milk, whipped cream and graham cracker crust. We tested the filling and WOW! I would think you could probably substitute more kumquats and drop the lime and orange. Kumquat Refrigerator Pie For the crust: 1 1/2 sleeves graham crackers 1/4 cup sugar 6 Tbsp. butter For the pie: 1 cup Heavy Cream 3 Tablespoons Sugar 8 ounces, Package Cream Cheese, Room Temperature 1/3 cup Pureed Kumquats (seeded) 14 ounces, weight Can Condensed Milk 1 whole Lemon, Juiced 1 whole Lime, Juiced 1 whole Orange, Juiced For the topping: 1 cup Heavy Cream 3 Tablespoons Sugar 1. Blend, pound, pulverize or otherwise crumb-up 1 1/2 sleeves of graham crackers. In a small bowl, mix graham cracker crumbs, melted butter and sugar. Press evenly into a deep dish 9" pie plate. Bake in a 350 oven for 7-12 minutes, or until golden. Set aside to cool. (Or buy a ready-made one, but really... why bother? It's so easy to make). 2. Beat the cream and sugar with an electric mixer until it is light and fluffy, and holds its shape well. In a separate bowl, beat the room temperature cream cheese, kumquat rinds, milk, and juices until well combined. Now add the fluffy whipped cream and beat until it is well incorporated. Scoop the filling into the cooled pie shell. Refrigerate overnight before decorating with the additional whipped cream and then serving. 3. Prepare to hear your friends say, "I think they serve that kumquat pie in heaven."