MasterClass 23 cm Deep Pie Dish with PFOA Non Stick, Robust 1 mm Carbon Steel, 9 Inch Round Pan

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I’m a published cookbook author, and I bake as a profession. So you can imagine I’m often asked about my *favorite* dessert. And, without hesitation, my answer is ALWAYS homemade pie. Slightly wider than our favorite glass pan and sporting a flat, frilled rim, this pie dish got ruled out because it offered no appreciable benefits versus the basic Pyrex model, and its wide rim felt cumbersome when shaping and filling crusts. Lemon Juice: A splash of lemon juice adds freshness and depth of flavor—I recommend you don’t leave it out. This cheesecake pie does not taste like lemon cheesecake. Abigail Abesamis Demarest is a freelance writer, editor, and former New Yorker based in sunny Panama City Beach, Florida.She still loves her Emile Henry Ruffled Pie Dish. Pies baked in metal pie pans usually cook faster than in ceramic and glass pans. Because metal conducts heat faster, the outside of the pie is likely to cook faster than the inside of the pie, which is most noticeable when cooking custard pies. The crust is also likely to brown faster in a metal pie pan, sometimes requiring you to cover the rim of the crust with foil when baking especially large pies, like apple pie, that take longer to bake. Pies baked in ceramic and glass plates tend to cook uniformly across the pie, since the pie plate provides more insulation than metal and heats up at the same speed as the pie filling. Pies may take anywhere from a few more minutes to half an hour longer to cook all the way through compared to metal plates.

Caitlin commented: “My FAVORITE apple pie! I have tried a handful of other recipes and felt none of them got it quite ‘right.’ This one was a hit and I can’t wait to make it over and over again! ★★★★★ “

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Don’t leave your pie pans till the next day before you clean them. Instead, clean them after use once they are cool enough for you to handle. You can wipe your pie pans clean with a soft cloth or use mild soap and water. Don’t use acidic detergents or harsh scrubbing pads to clean your pie pans. Also, dry the pans immediately to prevent rusting, especially if they are made with carbon steel. Maintain the pan as the material demands Use the Correct Pan: My all-time favorite pie dish is deep-dish style, but also perfect for regular (non-deep-dish style) pies as well. You want a pie dish that’s at least 1.5 to 2 inches deep. Sugar– Sugar sweetens the pie filling. You can actually use white granulated sugar or brown sugar here. I typically use white sugar so the apple and spice flavors really shine. Tart apples for baking: Granny Smith (in my opinion, this is the best overall apple for baking), Braeburn, Jonathan, and Pacific Rose

When I lower the oven temperature, I add a pie crust shield. You can buy one, or you can make a DIY pie crust shield out of aluminum foil. Tear off a large square of aluminum foil, fold it in half, and then cut a half-circle in the center of the folded edge. Unfold it and place it on the pie. This will protect the edges, to ensure the crust doesn’t burn. How Do I Know When Apple Pie Is Done?Most pie pans are 9 or 10 inches in diameter, but there are also models in between, which is a good compromise for any standard-size pie. A 2-inch-deep pie plate works best for double-crust pies and single-crust pies with a generous filling. A 1.5-inch-deep pie plate can be used both for double-crust and single-crust pies. Example: The Alan Silverwood tranche tin measures 35.6cm by 12cm which when multiplied, comes to 439.2cm. The square root of 439.2 equals 20.95cm which means that it is roughly equivalent to a 20cm / 8 in square tin (or a 23cm / 9 in round tin) Deep pie pans are pans with dimensions larger than the standard pie pans and can hold larger recipes. For instance, they can be 9.5 or 10 inches wide and 1.4 inches deep. With a deep pie pan, you’ll get more pie crust and filling. Do not use Pyrex® glassware on the stovetop (open flame, electric burner), under the broiler, in a toaster oven, or on a barbecue grill. This type of usage exposes Pyrex® glassware to potentially damaging direct heat sources. This isn’t the same for a deep pie pan; your pie crust might not brown as you want in a deep pie pan. With a shallow pie pan, it doesn’t take much time for your pie to get baked uniformly as well. However, shallow pie pans have lower exposure to heat, making your pie dry. Width

Don’t use Pyrex to microwave popcorn or heat foods in browning wrappers. Microwavable popcorn bags and browning wrappers are specially designed to concentrate heat in targeted spots, and may damage the glass. 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: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. Standard pie pans are approximately one to one and a half inches deep. However, some pie pans are one to one-and-a-half inches deep. These are called deep-dish pie pans; they can contain large pie recipes . Besides, deep pie pans ensure your pie has adequate moisture, thereby preventing the flavors from escaping. If you’re after a mile-high apple pie, this timeless pie dish is your best bet. It has deep, steep 2-inch sides and an impressive 6-cup capacity to hold more filling than any other pie plate on this list. The dish comes in several color options to suit any style.

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. Your pie recipe determines the size of the pie pan you should use. For instance, the pan that will hold 5 cups of flour and more fruits will be bigger than the one that will hold 2 cups or less. Sweet apples for baking: Jazz, Pazazz (sometimes harder to find but delicious!), Honeycrisp, Pink Lady, and Fuji This recipe uses both butter and shortening to provide a quality combination of sturdy, flaky, and buttery. I also have an all butter pie crust if you’re interested. But for best taste and texture, I swear by using both shortening and butter. You can taste the difference. The biggest perk of a glass pie plate is being able to see what’s going on with your crust while it’s baking. Even when the top crust seems nicely golden brown, the bottom crust may need a few more minutes to fully cook, especially with juicy fruit filling in an insulated dish. A glass plate like the Pyrex Easy Grab Pie Plate takes the guesswork out of knowing if your crust is fully cooked.

A runner-up pie pan: Pyrex 9-Inch Glass Pie Plate

Top the slices with vanilla ice cream and, if desired, a drizzle of salted caramel… because we don’t mess around when it comes to dessert. A dollop of whipped cream would be excellent here, too! Jenny Kellerhals is our resident pastry and baking expert who tested our pie pan recommendations in her home kitchen. She completed a Baking & Pastry Program at the Art Institute of Philadelphia, and has worked in professional kitchens for over a decade. Brush with egg wash. Egg wash is a combination of egg and milk, and it’s what gives the pie crust its golden sheen. Pie crust looks very dull without the egg wash. For a little crunch and sparkle, I always add a sprinkle of coarse sugar on top, too.