And you cannot cut the pie in that plate, it'll scratch and rust. But they're not great for pies that need to be baked for long periods of time, because they're such great heat conductors they can end up burning the bottom of the crust if you're baking for a long period of time. (Which I've used for recipes like my Sister Schubert Copycat Rolls) They're great for pies that need their crust blind-baked or for pies that have just a bottom crust. They don't shatter like glass pie dishes when moved into a fridge or freezer to cool down quickly and can be used under the broiler, which is perfect for lemon meringue pie! They're so pretty and present very well on the table, and they also have great heat-diffusion and retention, making for well-baked pie. It's also very affordable! The only downside is that it cannot go from oven to freezer too quickly, as tempered glass can shatter from extreme temperature fluctuations.Ĭeramic Plates (like the Emile Henry pie dish used in my photos) are my personal favorite. I use them all the time! Glass is a slow heat-conductor, so it evenly and thoroughly bakes bottom pie crusts. Glass Pie Plates (like this Pyrex Pie Dish) are common in the home baker's arsenal. There are three common types of pie plates: the tempered glass (like Pyrex or Anchor Hocking), the ceramic plate (like Emile Henry), or the metal pie plate. If it's shorter, you'll run the risk of the apples toppling over. Making Old Fashioned Deep Dish Apple Pieįor this mile high deep dish, you'll want a 9 inch 'deep dish pie plate' which is at least 2 inches deep.I absolutely love this recipe, and I know you will, too. I have been making apple pie for over a decade now, and for me.a deep-dish apple pie full of apples in rich, fall-spiced filling with a flaky and flavorful double crust.there's nothing more classic. This deep dish, mile high apple pie is jam-packed full of sweet and tart apple slices in a spiced brown sugar filling, nestled in a super-flaky deep dish butter and leaf-lard pie crust that makes for the best traditional apple pie you'll ever have.Īpple pie is my favorite year-round pie, it's sitting on the table at the 4th of July, at a Labor Day party, and a slice will most likely be on your dessert plate at Thanksgiving.
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