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Disposable pie tin problem...

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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?

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  1. 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.

    1. 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.

      1. There is a discussion on disaposable foil pie pans at this website:

        http://www.cheftalk.com/forums/pastri...

        Could possibly be of some help to you ?