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Convection ovens cook faster than standard ovens, because hot air is moved around the food when cooking. When properly baking pies in a convection oven the bottoms of the pies will not be darker than the tops, which is a common problem when baking in a regular oven. Because of the hot air circulating, the oven temperature will need to be reduced from 25 to 75 degrees, depending on the brand of convection oven. This may take a trial and error period to determine the best temperature for your oven.
Prepare the pie according to the recipe.
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Set the temperature of the convection oven, reducing the temperature by at least 25 degrees from what the recipe calls for. If you are familiar with the convection oven, you may have a better idea of how much the heat needs to be reduced.
Place the pie on the rack, but do not place it on a sheet pan on the rack. This will interfere with the air flow. If necessary place a sheet of foil below the rack to catch any overflow from the pie.
Check the pie periodically and avoid opening the oven door. After you have a better feel for the appropriate temperature, it will be easier to gauge the baking time.