Making 1/2 a pie??
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!!




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.


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.
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.


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".





There are lots of mini pie pans on the market but regular they make fruit pies too crustintensive. I think they only work for single crust pies. Most fruit pies freeze well so make split the ingredients and make two, one for now and one for later.
I do have one glorious 7" pie pan that serves four generously but I've never seen something similarly sized.
Where did you find a six inch pan?

Don't know how half a pie would bake in this but it's intriguing.
http://www.amazon.com/ChicagoMetalli...
Don't know how to post a link so you'll have to type it in. Sorry
re: Weeziemom
For us empty nester/pie lovers, I stick with what the fam calls "hand pies". I just make a 2 crust recipe, cut circles from the dough (I use a saucer but experiment), fill, fold over/crimp (pressing with a fork works here), vent, and bake. Keep an eye on them, they don't take more than 1520 min. depending on your filling. Any baked ones freeze nicely.


http://www.foodandwine.com/recipes/co...
Country Apple Galette from Jacques PepinA free form pie like this can be made in any size. He's demonstrated it on Essential Pepin

Hello, mathematicians: Well, that's very interesting, but how about you just make the whole pie and either 1) freeze the other half, assuming it's a freezable pie like apple or peach, or else 2) give the other half to your elderly neighbor, assuming it's not a freezable pie like pumpkin or coconut cream. Either way, you get a great benefityou will have pie waiting for you some snowy night soon to come, or your neighbor will adore you for your kindness.


I wasn't quite clear with my initial post. I should have said that if you consider freezing, remember that freezing a baked pie (if it's properly sealed) can be done quite successfully. But freezing pie dough is probably not a good idea. Freezing bread and pizza dough works OK because you work the dough for gluten development and working it a little bit after it comes from the freezer does little harm. But you don't want to develop gluten in pie crust dough because you want it light and crisp so working it again after it comes out of the freezer will give you a crust that is tougher than the original and, in many cases, not very good.