Pie Baking Chemistry question
I am baking an apple pie this weekend (not blind baked crust) which calls for it to be baked in a glass pie pan. I am taking it to a contest at my little girl's school and one of the rules specifies that the pie must be baked in a disposable foil pan. So I am wondering if I need to adjust my baking time/temp to compensate for the different plate material. Also, is there any advantage to using the convection setting on my ove for the pie? Thanks!
Actually, glass is a great conductor of heat. The best reason for using a glass pie pan is so you can detect the even browning on the bottom of the pie.
If you are using the same size foil pan pie pan, you shouldn't have to adjust the time. But as with all baking, check it often to be sure it is baking evenly. You'll know when it's done when the crust is browned and the juices are bubbling. I would place the foil pan on a baking sheet to assure even browning of the bottom crust and to make sure the pie is on a study platform for ease of removal from the oven.
You can certainly use the convection setting. Just reduce the temperature 25 degrees and watch the baking time closely around 2/3 of the way through baking.
Generally, a metal pan will need 25 degrees hotter than glass, and/ or a longer cooking time, as they don't retain the heat as glass does. However, conv. ovens can be tricky. Get out the instructions that came with the oven. Convection ovens are known for their way with baked goods, so you should do OK.
If it's designed to be baked in glass, you'll need to cut down on the bake time somewhat, since glass doesn't get as hot. (On a side note, glass pans can't get a crisp crust, so I hope that's part of the recipe!)
A convection setting will make the pie bake faster, so shorten the time. Good luck.