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

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Calculate the square root of the result and this will give you the square tin size, from which you can then find the round tin equivalent. Deep-dish pie means you can have more filling in your fruit pie and more meat in your shepherd’s pie with enough room left for a generous topping of mashed potatoes. This pretty deep-dish ceramic pie plate has a cheery blue exterior with creamy white on the inside of the pan and on top of the rim. The material the pie pan is made with determines how you maintain it. For instance, if the pie dish is made of glass, it is unwise for you to scrub any stain on it with abrasive cleaning agents. A solution of dishwashing liquid and baking soda can easily remove the grime. Firmer apples are ideal for baking a pie. Avoid soft, mealy, and mushy apples. For depth of flavor, it’s best to bake with a mix of tart and sweet apples. For apple pie, I usually use 4–5 tart and 4 sweet.

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.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. Also, while the generous depth of the dishes ably contained the mountain of fruit called for in our apple pie recipe, after baking the fruit settled dramatically, causing the tall sides of the pan to leave a significant gap between the filling and the crispy top crust. In comparison, the Pyrex kept the pie filling proportionate to the crust and released slices easily. All in all, the Pyrex's dimensions, even heat conduction, and simple design make it our top choice.

Optional pre-cook: Pour the apple filling into a very large skillet, or dutch oven, and place over medium-low heat. Stir and cook for 5 minutes until the apples begin to soften. Remove from heat and set aside. This step is optional, but I’ve found it makes for a juicier, more flavorful filling because it helps begin to soften the apples. If you can, take the few extra minutes to do this, because the flavor is worth it! 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 There are different sizes of pie pans available in the market. What you choose depends on factors such as the number of servings, recipe, etc. Before you buy a pie pan, read the details on it to know the size. Standard-depth pie pansWe 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. Apples: See blog post above for the best apples to use. I usually use 4 Granny Smith and 4 Honeycrisp or Pink Lady apples. 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?

Flute the edges. Here is my video for how to flute pie crust. You could also simply crimp the edges with a fork, a method I show in the same video. 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. The size of the pans, including the true diameter of the pan as well as the depth and overall volume.

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. 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. 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! Feel free to garnish the pie with any of the optional toppings listed in the notes right before or a couple hours before serving. (Keep pie refrigerated if you decorate it and plan to serve later.) I use a squeeze bottle to drizzle raspberry sauce on top and a piping bag fitted with Wilton 1M piping tip to zigzag whipped cream on top. For neat slices, use a clean sharp knife, and wipe the knife clean between each slice. Tip: The first slice is never pretty! Much easier to slice after that first piece is out.

For a detailed list of my favorite apple varieties and when to use each, you can visit my post The Best Apples for Baking. In Pictures: How to Make Perfect Apple Pie One reader, Sami, commented: “THE best apple pie recipe EVER!!!! I made this for Thanksgiving, and it was a huge hit. I love the use of different apple types and went with four Granny Smith, two Fuji, and two Honeycrisp. Each apple type has a different flavor and a different texture when cooked, which my family absolutely loved. ★★★★★” Once the pie dough is resting on the pie pan, you begin shaping it by smoothing the dough across the bottom surface of the pan and then fitting the dough into the crease of the pan. Next, you'll press the dough against the sides of the dish, allowing any extra dough to hang over the lip. Trim the dough about half an inch past the lip of the dish, and crimp the edge of your pie crust as you like.

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: