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Making 1/2 a pie??

p
pine time Sep 6, 2012 10:36 AM

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 problem--I cut the recipe in half, make 1 layer, then cut it in half, frost as if it were a 2-layer cake, and we're set.)

  1. t
    tacosandbeer Sep 6, 2012 10:45 AM

    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!!

    3 Replies
    1. re: tacosandbeer
      todao Sep 6, 2012 01:38 PM

      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.

      1. re: todao
        p
        pine time Sep 6, 2012 02:02 PM

        Problem with making a full 1-crust recipe: I'll fill the 6" pan, then roll the scraps, sprinkle with sugar and cinnamon, and eat the whole shebang! Got your point, though. Thanks.

        1. re: todao
          p
          PuniceaRana Sep 7, 2012 02:36 PM

          You use pie crust for a calzone? I have never seen that...pizza dough, yes, but never pie crust

      2. f
        FrankJBN Sep 6, 2012 10:58 AM

        A whole pie is too much for me - so I don't eat it all at once.

        1. dave_c Sep 6, 2012 11:28 AM

          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.

          1. s
            shallots Sep 6, 2012 11:46 AM

            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 breakfast

            1 Reply
            1. re: shallots
              p
              pine time Sep 6, 2012 02:00 PM

              :)
              ...but then I can't justify to Mr. Pine why I needed to order a 6" pan. LOL. Got your point, though, thanks.

            2. paulj Sep 6, 2012 12:49 PM

              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.

              6 Replies
              1. re: paulj
                p
                pine time Sep 6, 2012 02:00 PM

                Appreciate your help: my eyes glaze over at the math, but "about 1/2" sounded right!

                1. re: paulj
                  greygarious Sep 6, 2012 03:28 PM

                  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 (free-form rustic tart) or mini-quiches.

                  1. re: greygarious
                    paulj Sep 6, 2012 04:55 PM

                    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.

                    1. re: paulj
                      greygarious Sep 6, 2012 05:34 PM

                      You're not allowing for turning under the edges and making a decorative, raised crimp.

                      1. re: greygarious
                        paulj Sep 6, 2012 05:54 PM

                        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".

                        1. re: paulj
                          greygarious Sep 7, 2012 08:46 AM

                          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..

                2. j
                  JudiAU Sep 6, 2012 03:04 PM

                  There are lots of mini pie pans on the market but regular they make fruit pies too crust-intensive. 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?

                  1 Reply
                  1. re: JudiAU
                    p
                    pine time Sep 7, 2012 02:12 PM

                    got the 6" pan from Amazon.

                  2. w
                    Weeziemom Sep 6, 2012 05:59 PM

                    Don't know how half a pie would bake in this but it's intriguing.
                    http://www.amazon.com/Chicago-Metalli...
                    Don't know how to post a link so you'll have to type it in. Sorry

                    1 Reply
                    1. re: Weeziemom
                      d
                      dberg1313 Sep 7, 2012 11:23 AM

                      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 15-20 min. depending on your filling. Any baked ones freeze nicely.

                    2. paulj Sep 7, 2012 03:07 PM

                      http://www.foodandwine.com/recipes/co...
                      Country Apple Galette from Jacques Pepin

                      A free form pie like this can be made in any size. He's demonstrated it on Essential Pepin

                      1. q
                        Querencia Sep 7, 2012 05:42 PM

                        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 benefit---you will have pie waiting for you some snowy night soon to come, or your neighbor will adore you for your kindness.

                        1. b
                          BlueHorizon Sep 7, 2012 05:59 PM

                          Um, sharing is still in vogue, I HOPE! Neighbors, or take it to work. It won't go to waste. Also you can get creative with leftover pie -- for example, make trifle or parfaits for a new dessert later in the week.

                          1. todao Sep 9, 2012 04:07 PM

                            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.

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