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

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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.

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) 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.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. 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. Keep it rounded: This sounds a bit odd, but you don’t want a right angle at the bottom edges where the sides and the bottom meet. Instead, you want it a little bit rounded so it stays connected when you slice into it—so the side crust doesn’t immediately separate from the bottom crust. Slide a spoon around the inside of the crust where the sides and bottom meet, to get that rounded shape.

How well the pans distribute heat, especially when baking custard pies, evenly cooking the filling from the center to the edge without over or under-baking the filling. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using. 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!With their input in mind, we tried to include representatives from all the major categories. Outliers aside, most pie dishes tend to be 8.5 to 10 inches in diameter (measured from inner lip to inner lip), 1.5 to 2 inches deep, and fall generally into three material categories—metal, glass, or stoneware/ceramic—each with their own strengths and weaknesses. To assemble our list of contenders and determine the most versatile, easy-to-use, multi-purpose pie plate, we surveyed the preferences of some of our favorite professional bakers. After narrowing the field, we put nine pie dishes to the test. As it turned out, the best was also the most basic: the Pyrex Basics 9-Inch Pie Plate. We also loved two ceramic pie pans. Read below for what you should look for in a pie dish and the complete results of our testing.