Hi Matt, we're not sure why you're getting those results, but it's likely due to the difference in ovens. Ovens vary so widely, especially from professional kitchens to home kitchens. You could try leaving the pie in longer or cooking it at a higher temperature like 350°F. As you increase the temperature, you risk leaving the center raw and the outside over baked. Thanks for trying out the recipe, and let us know what worked for you. -Sarah