665934 Mon Nov 09 15:47:55 -0800 2009 3 31 Home Cooking 0 5168405 I've been attempting to bake my pies that I bake in my regular glass pie plates in disposable pie tins in order to give them to friends. I've baked an apple pie, a chocolate walnut pie, a pumpkin pie, and a pecan pie. The centers in all these pies were undone or mushy, just not the same consistency that they are in the glass pie plates. I found a heavier aluminum tin on kitchendance.com, but this did not solve the problem either. They come out perfect in glass - not-so-perfect in the tins. Has anyone had a similar problem and found a solution? Mon Nov 09 15:47:55 -0800 2009 1123138 pearje 1 5168416 There's been another thread on this in recent months. Several tips that I recall: 1) use 2 or 3 disposable tins to increase thermal mass. 2) set the disposable tin inside a glass pie plate while baking 3) preheat a parchment-lined sheet pan in the oven and place the pie tin on that, to boost heat and catch drips. Mon Nov 09 15:58:23 -0800 2009 5168405 159317 greygarious 1 5168565 Bake them on the lowest rack and if that still doesn't work bake it on a pizza stone, cast iron griddle or even a hot sheet pan to boost bottom heat to get the crust crisp and the filling done. Mon Nov 09 16:54:00 -0800 2009 5168405 195337 sarahjay 1 5170306 There is a discussion on disaposable foil pie pans at this website: http://www.cheftalk.com/forums/pastries-baking-general/55934-those-throw-away-aluminum-pie-pans.html Could possibly be of some help to you ? Tue Nov 10 10:33:16 -0800 2009 5168405 65993 Lisbet