Anyone have tips for making pies with this pan? I'd love to hear your experiences.
224218
Sandra,Look up Atom Browns recipe for apple pie. He has a show on Food Network. Tootle aAlton Brown apple pie.Enjoy!
224219
Sandra, Look up Atom Browns recipe for apple pie. He has a show on Food Network. Tootle a Alton Brown apple pie. Enjoy!
458474
If you lube the pan beforehand that should help; also cut a small piece of parchment for the bottom. Then when you push up on the pie, you can slide the bottom off and peel off the parchment. This could probably be reused. And in case you changed your mind, and wanted to bake in the pan, it wouldn't have to be removed first. I routinely do the paper on the bottom for springform pans & it works great. Hope this helps!
932608
I greased really well using a pastry brush and shortening. I also found that some recipes come out of the pan better than others. There is a banana cupcake recipe on Allrecipes.com that works amazing--they fall right out of the pan!
1650956
I've only made the one small cake recipe, but would think a pie crust would work too. I just can't say through experience.
963476
I got one of the new rough finished Lodge cast iron pans. Food stuck to it until I honed it smooth with abrasives. Now it's great!
12587
I mainly use this rolling pin for fondant, I did try to roll pie crust out once with this pin and I wasn't happy. For pie crust I personally prefer a wood rolling pin. After using this Norpro rolling pin for several months I have to say that I'm not impressed and will be looking into purchasing a different one soon.
370814
Some pies have more moisture in the bottom crust, they will take a bit longer to cook. Do as M said, and leave the top open for a few minutes.
165279
Wonderful idea! If you make different types of pies I would plan on 4 small servings per pie because guest might want to taste more than one pie flavor. Three servings per pie if all the pies are the same flavor. I can make these little pies last two days as after a big meal my husband and I are satisfied with a small portion. Mary
886115
I used it for custard pie. It was a little bland so I'll try adding an egg yellow and a little vanilla next time.
1763130
You could try it the are small. When we made individual fruit pies the amount of filling we used was 1 tablespoon. They are just the right size for one serving. Good luck!
534705
I have, once. Haven' t quite figured out right temp/ cooking time. But I am happy to have bought a 6 inch, since most of time I only bake for 2 people. I'll soon try another cheese cake. Form cleans up niceley.
824857
I always grease/flour my pan or use Baker's Joy spray. I used a different baking spray once and had awful results. So, I wouldn't risk not using anything.
1661280
I just made an apple pie and tried rolling out the crust on the mat. I would NOT recommend doing it. Actually, the dough stuck to the mat and I needed to flour the mat and then roll it out. I do have two silicone mats, one is the Wilton 14-1/2 x 9-1/2, the other is Cuissential 15" x 11". I used the Cuissential. I don't think there would have been much difference (if any) had I used the Wilton since when I bake cokies, both mats react the same. In the end, I would up flouring my countertop and rolling the dough out there. The positive was that I wasn't restricted in the size that I could roll the dough out to. Hope this helps you I just made an apple pie and tried rolling out the crust on the mat. I would NOT recommend doing it. Actually, the dough stuck to the mat and I needed to flour the mat and then roll it out. I do have two silicone mats, one is the Wilton 14-1/2 x 9-1/2, the other is Cuissential 15" x 11". I used the Cuissential. I don't think there would have been much difference (if any) had I used the Wilton since when I bake cokies, both mats react the same. In the end, I would up flouring my countertop and rolling the dough out there. The positive was that I wasn't restricted in the size that I... » Read More I just made an apple pie and tried rolling out the crust on the mat. I would NOT recommend doing it. Actually, the dough stuck to the mat and I needed to flour the mat and then roll it out. I do have two silicone mats, one is the Wilton 14-1/2 x 9-1/2, the other is Cuissential 15" x 11". I used the Cuissential. I don't think there would have been much difference (if any) had I used the Wilton since when I bake cokies, both mats react the same. In the end, I would up flouring my countertop and rolling the dough out there. The positive was that I wasn't restricted in the size that I could roll the dough out to. Hope this helps you « Show Less
815969
Yes, it works, beautifully. Are you lowering your oven temperature to allow for the difference between using metal vs. glass bakeware? Just wondered. Nordic Ware always performs excellently. Suggestion for your glass pans - you might try immersing them, if possible, into a larger pan w/1 inch of water. Other than that, using parchment paper may help, as well, but only marginally.
4997
I am hoping you're using a crust first? There are a few well informed articles on the net aka southernliving.com regarding how to properly use a tart pan.
2124538
I had that trouble too so I rolled out the pizza then put the pie on top of some corn meal right on the counter top. No trouble. Dough slid right off the metal pizza handle thing onto the stone.
684350
The tart would be larger than I envision. You can make the pie dough and make sure you don't stretch it putting in in the pan. Flute the edges, prick bottom and sides with a fork, then bake according to pie shell directions. When you go about making pies, you will find the plastic patterns just a bit too small. Cut both top and bottom larger so that the crusts can be sealed before fluting. One pan can satisfy both needs.