When I started to get into pie making a few years ago, I bought myself a nice deep dish ceramic pie plate. It looked lovely, but I CONSTANTLY struggled with my bottom crust being under baked, and the whole pie getting stuck in the pan. And this was including a 25-minute parbake, and 30-40 extra minutes of bake time on top of a preheated pizza stone.
I figured this was just an inevitability of all pies, or a skill issue on my part, but I was desperate to figure out how to make one of those mythical self-supporting pies I see EJM make all the time.
Anyways turns out the key to success was just switching from a ceramic to a metal pie plate! The crust is toasty brown and flaky all the way through the bottom, and the whole pie popped out of the plate with zero resistance when it was done baking. I'm never going back to ceramic.
by Levangeline
33 Comments
hell yeah looks great
Apple Butter Pie recipe, for those curious:
For crust recipe and technique, I’ll point you in the direction of Erin Jean McDowell, who can explain it far better than I can.
[All-Buttah Pie Dough](https://www.erinjeannemcdowell.com/recipes/all-buttah-pie-dough)
**Apple Butter Filling**
– ~2 cups of homemade apple butter
– 2 large eggs
– 1/2 cup whole milk
– 3 tbsp Bourbon
– 1/2 tsp cinnamon
– 1/4 tsp powdered ginger
– pinch of salt
– splash of apple cider vinegar
1. Whisk everything together until it forms a smooth, cohesive mixture. (I ran mine through a sieve to strain out lumps and pieces of apple peel)
2. Pour into a cooled par-baked pie crust
3. Bake at 375⁰F for 45-50 minutes. Like a pumpkin pie, the filling should still be somewhat jiggly in the center, but not loose or sloshing when you shake the pie tin. Remove from the oven and allow to cool
4. Top with cinnamon allspice whipped cream, and enjoy!
🤤
Wow that looks apple-tastic and absolutely mouthwatering 🤤 Love the way the pie crust turned out and Soooooo yummy 😍 simply excellent 😍
I feel so stupid that I didn’t know this!! Omg I’m gonna switch. I thought it was a skill issue on my part😭
Ex fucking scuse me??? I’ve never seen anything like this before in my life. I have to try it!
I have two cast iron pie pans I use and the difference between those and the glass ones I was using is incredible.
I’m happy you found something that works for you!
I find that with fruit pies, I get a good crust if I precook my filling – even in a ceramic dish. And to me, the dish is part of the presentation. If I want to serve it outside of a pan I’ll make a tart.
I pretty much only use disposable aluminum and I’ve made thousands and thousands of pies. They’re conductive, easy to use and….the crust doesn’t slide down *nearly* as easily as with glass or ceramic.
I always use glass… I wonder if I’d see the same change??
I recently found three restaurant-grade aluminum pie pans and they are game-changers to bake in compared to my glass Pyrex pie pans! I do prefer serving in the Pyrex dishes though, so I’ll probably bake in the aluminum and transfer to the Pyrex for serving.
That’s so cool. I just switched to metal for my brownies and wow!! Thanks to this sub I feel more confident baking.
That is GORGEOUS
I’ve never seen someone present a pie like this and am in love with it hahaha cross section and crust porn
Now THATS a pie
That crust looks exquisite ! Perfect timing as I’m baking a pumpkin pie in a few days for thanksgiving so can’t wait to try this! Happy baking!
THAT IS A BEAUTY!!! woahhh
Why not show the pan and details on it.
Oh my goddd that looks amazing
That looks amazing 👏
my Pyrex works great for keeping the crust solid
To be honest I didn’t know this was an actual struggle. I must confess that I don’t use my ceramic wares.
To be honest I didn’t know this was an actual struggle. I must confess that I don’t use my ceramic wares.
Nice pie! I use glass, per Sally from Sallys baking addiction recommendation.
I have only baked in metal plates. The only problem I have is too thin a crust.
Metal is the way to go, when i worked in a bakery we had these metal molds for pies that had the rim and the bottom separated so you could just put the whole pie on a cup and the rim just fell off. About as brilliant as Jeremy Clarkson
I remember seeing an article on serious eats and they were trying pie dishes and the cheap metal ones came up best…. It was to do with the way the heat conducted through and therefor cooked the crust.
https://www.seriouseats.com/best-pie-pans-6752341
The way you’re holding it is giving me anxiety. Looks awesome though!
I love how you’re holding it aloft like a sacred object. Well done! (pun intended)
Ooooooo you won! That crust looks absolutely beautiful!
Cannot believe you’re just handling a pie like this lmao
The trust you have in that crust! 😂
VERY nice looking pie! I’ve been using a [perforated metal pie tin](https://www.amazon.com/Masterclass-Crusty-Non-stick-23x5cm-Sleeved/dp/B00NLR3AKG/ref=asc_df_B00NLR3AKG) and I’m happy with the results! The only negative is that if I make pie crust with a lot of butter in it, I need to place a pan underneath to catch any drippings. Very tasty results tho!