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Oct 9, 2010 08:55 AM

help! dumb question: can I bake a pie in a tart pan with a removable bottom with no effect?

Thanksgiving is upon me, I am committed to making two pies with only one pie pan (pyrex). One is a pumpkin, and one is a caramel apple pie. I have tart pans with a removable bottom, and shallow cake pans... would either of these do for a pie? And which pie would you bake in the actual pie dish? Does it matter?

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  1. You can absolutely bake a pie in a tart pan.

    I'd put the pumpkin in the tart pan -- a caramel apple pie really needs the extra depth so it doesn't ooze all over the oven. (There's an argument that a pumpkin pie is actually more of a tart than a pie, anyway -- only one crust, and custard-based.)

    1. I was thinking I'd do the caramel apple in the tart pan and put the apples in decoratively.

      1. thanks to both of you. I will give it a go.

        1 Reply
        1. re: toutefrite

          Oozing is more likely with the caramel apple, and that could glue the crust to the fluted sides of the tart pan so I agree with using the tart pan for the pumpkin

          The cake pans will also work but be prepared to sacrifice the first slice as it will almost certainly break as you pry it out. For the other slices, you will be able to slide a server or spatula in from the bottom of the pan, so they'll be okay. It is always best, with any pie, to cut three slices, then remove the middle one first. This keeps the crust on the adjacent slices from breaking. Once a slice has been removed, the remainder of the pie is not a problem. .