Bake: Bake the apple pie until the crust is golden brown, and the filling is bubbling through the vents, about 1 hour. Baking the pie at an initial high temperature helps set the crust. After about 25 minutes, reduce the oven temperature as the recipe card instructs below. Most pie plates are made of ceramic, glass, or metal. The best one for you will be the one that is the most versatile for your style of baking. If you mostly make regular pies and quiches, ceramic or glass will be the best choice. If you worry about knowing if your bottom crust is baked, glass allows you to see how the browning is going. Metal pie dishes often have removable bottoms, which is great for tarts and pies that you want to remove from the pan before serving. Be careful with metal pie dishes that are dark in color, however, as they absorb heat faster and can cause the bottom crust to overbake before the fillings are set. Yes, you can use a pie pan to bake a cake, but you should be aware that pie pans typically have angled sides and cake pans have straight sides. Because of this difference, if you're making a layered cake, the edges of the cake will be harder to frost. The cakes can be trimmed to get rid of the angled edges but may still be difficult to frost. Generally, cake pans should be used for baking cakes, but in a pinch, a pie pan will do if you aren't interested in how good the final product looks.

Granulated Sugar: You’ll love that this cheesecake isn’t overly sweet. Vanilla sugar would be great here. Glazed in six different cool tones and finished with attractive fluted edges, these pro-grade porcelain pie plates retain heat for even baking. If the blue tones don't match your kitchen's aesthetic, the set is also available in white. We baked both mini pumpkin pies and apple pies in the pans and found that the crusts cooked just as evenly as the pies we made in full-sized pie plates. It took just as long to par-bake shells in these plates as it does in regular-sized pie plates, but it took slightly less time to bake the filled pies. The pumpkin pie took around seven minutes less than a full-sized version, while the apple pie was about 10 minutes less.For a stainless steel pie pan, you can boil it in water. Ensure all sides are immersed in water. If your pan needs seasoning, ensure you do it as well. The proper maintenance will make your pie pan last longer. Don’t scrape your pie pan Standard pie pans usually don’t provide dense slices of pie; the slices are more like slabs. Deep pie pans are great for baking fruit pies that will have more fruits in every slice. You can also use deep pie pans for baking apple pies, rhubarb pies, blueberry pies, etc. Mini pie pans We baked both a delicate coconut cream pie and a hearty apple pie in this dish, and were impressed with the results of both pies. We immediately noticed that the tight fluting around the edge makes a great guide for a consistent finger-crimped pie crust. The coconut cream pie released cleanly and evenly from the plate in perfect slices, while both the top and bottom crusts of the apple pie cooked all the way through. If you are using square tins the following tells you the equivalent round size tin to use and you can then refer to the table above for pastry quantities. To find the square tin equivalent of rectangular tins do the following: On the other hand, shallow pie pans are suitable for baking small pie recipes, which will likely get burnt if you use a deep pie dish. Besides, hot air circulates in a shallow pie, which browns your pie.

Always preheat your oven before placing your Pyrex® dish inside it. While the glass is designed for temperatures typically used in baking, it can break when exposed to the direct heat element while the oven is preheating. Donna Currie has written for The Spruce Eats since 2016. A seasoned recipe writer and gadget tester, she also wrote the cookbook Make Ahead Bread. You need a sturdy crust to hold in the mountain of apples. Whether you’re a pie crust beginner or pro, I encourage you to read through my pie crust recipe. There’s nothing quite like homemade pie crust and my grandmother’s recipe has consistently proven its authority over the past several decades. It’s our family’s favorite, and I’ve been using it ever since I could lift a rolling pin.

Spices– Apple pie isn’t apple pie without warm spices like cinnamon and nutmeg. I always add allspice to the filling for a little something extra.

The number of people you want to feed determines both your recipe and the pan size. If you’re going to cut your pie into 10 moderately-sized slices, you need a larger pie recipe and a deep pie pan. We love baking cakes and breads in cast iron and the way the material's intense heat conduction yields wonderful crunchy edges and firm, golden crusts — so we were curious to see how that performance could translate to pie making. But while the pan performed ably during the making of our apple pie, its aggressive heat retention led us to nearly burn our pastry during blind baking and made timing the cooking of our custard filling difficult. Also, even if you want to play around with cast iron baking, given that many cooks already have a 9- or 10-inch cast iron skillet (which could do double duty as a pie plate, if desired) in their arsenal, buying this stand-alone pan is probably an unnecessary expense.Apples: See blog post above for the best apples to use. I usually use 4 Granny Smith and 4 Honeycrisp or Pink Lady apples. A little leftover pie is a wonderful thing, but storing the leftovers can be a bit of a challenge, particularly if you’ve made a pie with a tall and fluffy meringue top. This pie plate solves the storage problem neatly with a plastic snap-on lid that will keep the pie safe until the last crumb is gone. The lid has vent holes to release heat in case you have to cover your pie while it's still warm—reducing moisture build-up that could make the crust soggy. We found that the Emile Henry ruffled pie dish was a perfect fit for almost any style of pie. Shallower custard pies that are made with a smaller pie shell won't look like they're being swallowed by the pan since there isn't a formal rim, and larger pies have plenty of room to grow. We also found that the dish has a whopping 6-cup capacity, meaning you can comfortably load your next apple pie up with well over four pounds of sliced apples.