Making 1/2 a pie??
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May sound silly, but a whole pie is just too much for 2 of us (altho' I could probably rectify that problem if I abandon all caution). I've ordered a 6" pie pan. Think I can just cut the crust/filling recipes in half? I'd appreciate all suggestions. (Cakes aren't such a problemI cut the recipe in half, make 1 layer, then cut it in half, frost as if it were a 2layer cake, and we're set.)

Well, pie crust freezes well, so you wouldn't even have to cut the recipe in half  make it all, then divide it and freeze half for the next pie. Don't see why fillings would be any trouble to divide, unless, say, you were doing something like pumpkin, that relies on one can of pumpkin per standard pie. Sounds like a great idea  can'timagine how adorable a 6" pie is!!
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re: tacosandbeer
I'm gonna join tacosandbeer's team on this one. Let's not over complicate this. Make your pie dough, freeze what you don't use (you can even use it for a Calzone later in the week) and whip up enough filling to get the job done.
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A whole pie is too much for me  so I don't eat it all at once.
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What I would do is see how much the 6" pie pan holds (cups) and scale the full recipe filing accordingly.
Also, I've made pies using muffin tins.
Yes, recipes will scale nicely.
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Or
Take a single (bottom crust) and put enough apples in it, fold over the crust and you'd have a calzone looking crust with a top as well. Bake in a regular pie crust pan with beans on the unused half.
Cut into four slices (two for dinner) and two for breakfast0
re: shallots
:)
...but then I can't justify to Mr. Pine why I needed to order a 6" pan. LOL. Got your point, though, thanks.0


Crust is going to scale with the pan's area, with depends on the diameter's square. 6*6/9*9 = 36/81 = 0.44  so half a recipe is about right.
Filling, assuming the same depth, also scales with the squares.
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re: paulj
Appreciate your help: my eyes glaze over at the math, but "about 1/2" sounded right!
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re: paulj
There's a lot of difference between figuring areas of circles and of rectangles! Because of the depth and rim, you need to add about 3" to the diameter of the pan when figuring the diameter of the dough round. So we're talking 9" and 12". Remembering my school years, the area of a circle is pi r squared. Rounding off, that makes 64 sq. inches for the 6" pan and 113 for the 9".
That's a fair amount OVER half. I'd definitely make the larger amount of dough, freezing the remainder for a small crostata (freeform rustic tart) or miniquiches.0
re: greygarious
Area of circle scales as the square of the diameter, just as the area of a square. However the sloped rim does add some complications.
My 9" glass pan has a 7" base, and 1" depth. So the sides are about 1.4" long, So the total area is closer to a 9.8" disk. Assume the 6" has 4" base with the same sides, it is a 6.8" disk. The squared ratio is then 0.48.
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re: paulj
You're not allowing for turning under the edges and making a decorative, raised crimp.
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re: greygarious
that's basically a function of circumference, with a ratio of 2/3. So depending on proportion of the crimped edge to rest, the combined ratio is some where between my .48 and your .56
I wonder if that extra 3" rule of thumb applies to all diameters, or is best for something close to 9".
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re: paulj
The depth of the pan varies little if at all. Nor does the size of the crimped edge, so as far as I am concerned, it's 3" regardless of diameter..
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