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

Product Information

Not only is this pie plate relatively easy to find, but it also comes at a price that won’t leave a hole in your wallet. It all comes with the reliability of Pyrex’s signature tempered glass, used in their entire line of kitchen and bakeware—from measuring cups and casserole dishes to storage containers and dinnerware. Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.

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. With a mountain of gooey cinnamon apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert. We measured the diameter of each pan from the inner edge of the rim and found that the Lindy's pan isn't a true 9-inch pan, but comes close at 8.5 inches. You'll want to keep that in mind when making pies, as you'll probably use slightly less filling than a recipe calls for. It produced a perfectly par-baked shell in less than 25 minutes at 350 degrees Fahrenheit. The custard pie that we baked came out smooth and creamy without overcooking, scrambling, or uneven browning. Unfortunately, cutting slices of pie directly in the pan can leave marks on the bottom of the pan, but it doesn't detract from its overall functionality. Sour Cream: My team and I tested this cheesecake pie several (several!!!!) times and there was a major difference between the pies with sour cream and the pies without sour cream. You need 1/4 cup of sour cream to help bind the ingredients together and smooth out the filling so it tastes creamy. Without it, the filling tasted like cream cheese, not cheesecake. That rim though is one of its few cons. A small rim can mean "oven-mitt-in-pie" accidents if you're not careful. It also translates to needing two mitted hands to retrieve the pie from the oven. Otherwise, this is one of the best pie plates we tested.

How we tested

It is wrong to scratch or scrape your pie pans , especially if they are made of ceramic. If there are burnt pie residues on the pan, use a mild commercial cleaning solution or make one yourself to get rid of it. Scratching your pans will ruin the baking surfaces.

A well-performing pie dish needs to do a lot more than look good. Namely: it should be versatile enough to yield evenly baked, golden crusts and thoroughly-cooked fillings every time, whether the task at hand is a fruit pie, savory pie, press-in crust, custard pie, or quiche. Its size should be generous enough to accommodate an eye-catching pile of fruit when being used for rustic, deep-dish style double crust pies, but not so capacious that the ratio of filling to crust feels skewed when making icebox pies, more delicate custard pies or quiche. Finally, from a value standpoint, a good pie dish should also be sturdy enough to stand up to years of heavy use.

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 pans Sweet apples for baking: Jazz, Pazazz (sometimes harder to find but delicious!), Honeycrisp, Pink Lady, and Fuji 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. 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

The size of a pie pan affects the results you get when baking your pie. As such, you should choose a pie pan of the perfect size. Type of Pan 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! ★★★★★ “ For beginners, this pie pan does a lot of the work for you when it comes to decoratively shaping your pie crust. This beautiful, fluted pie plate is part of cookbook author Rose Levy Beranbaum's line of baking gear. The ruffled edge easily gives your pie an artistic flair, even if you’re not good at crimping the crust or finishing it with a fancy edge. The flutes also let you lift the pan easily from below, so you won’t mess up the crust as you retrieve the pie from the oven. This pie plate can even be used under the broiler if your crumb crust is a bit too pale. Pie dishes come as small as three inches and as large as 12 inches. Standard recipes usually call for an eight- to 10-inch pie dish, so nine inches is sort of the gold standard if you want to just own one. Deeper pie dishes add some flexibility in terms of the style of pies you can use them for but require a little more finesse with crusts. Also referred to as conventional pie pans , these pans are nine inches wide and one inch deep. They are great for baking pies that don’t need much depth, such as custard pies, cookie crusts, etc. Sometimes, some can be one-quarter inch deep.Cool the pie: The longer you let apple pie cool, the more the filling will set. I recommend cooling for at least 3 full hours before slicing and serving. I know, it’s nearly impossible to wait! To get the perfect pie crust, you have to be deliberate about the size of the pie pan you choose. Wrong pie pan sizes will ruin your efforts. Here are some of the things that should determine your pie pan size: Pie recipe Add the top pie crust. I have a whole tutorial on how to lattice pie crust, which is how I top the pictured pie. You’ll need a pastry wheel, pizza cutter, or sharp knife to make the lattice strips. A pair of kitchen shears is also handy for trimming any excess pie dough overhang. 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. 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.