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I just got a new convection oven and so far have only baked apple pies - I loved using the convection feature. Convection ovens cook faster than regular ovens since hot air moves around the food while cooking. Because of the hot air, manufacturers recommend reducing the oven temp from 25 to 75 degrees - I programmed my oven about 40 degrees lower. You may need to keep a close watch as you don't want the pecans to get too dark. A knife inserted in the pie should come out clean when the pie is done. If you need to, lay a piece of foil over the top if it's getting too brown but it's not yet done. Share your results with this great new invention for the home.
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