How To Make Mini Pies In Muffin Tins? - Coffee House and Pastries

– A talented Melbourne Cake Artist has shared how to make cakes in a pie maker – Tigga Maccormack revealed that the mini cakes take seven minutes to bake – She places four scoops of cake mixture into the Sunbeam pie maker’s molds – Then once cooked she created one tall cake with buttercream, jam and berries

How do you make mini muffin tins with pie crust?

Cut circles from the pie crust using a 4-inch round cookie cutter or cup (For mini muffin tins, use a 3-inch cookie cutter). Two 9-inch crusts should be enough for 12 muffin cups, with some dough leftover. Coat the muffin tin liberally with nonstick cooking spray. Press each pie crust circle into a muffin tin cup.

How many pie crusts do you need to make 12 muffins?

Two 9-inch crusts should be enough for 12 muffin cups, with some dough leftover. Coat the muffin tin liberally with nonstick cooking spray. Press each pie crust circle into a muffin tin cup.

How do you fill a 12 Cup muffin tin with dough?

Press each dough circle into the bottom of a muffin tin cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups. Fill each cup until nearly full, about 1/4 cup, with pie filling. Use the remaining dough to create a top crust to cover each pie.

Can you use a muffin pan to make a pie?

You don’t need any special equipment, just your favorite pie crust and a muffin tin. Make pies bite-sized by using a miniature muffin tin, all you need to do is adjust the baking time. Before you add your filling, bake the pie shells for a few minutes to ensure that your miniature crusts keep their shape.

How do you make individual pies without tins?

Below are some pie pan substitutes.

Cake pan. If you don’t have a pie pan, you can use a cake pan for baking your pie.
Tart pans. Another substitute for a pie pan is a tart pan with a removable bottom.
Muffin pans. Muffin pans are suitable substitutes for pie pans, especially when you want to make mini pies.
Baking paper.

What are small pies called?

puff. noun. a type of small pie made of pastry with something soft inside.

What are the 4 types of pies?

There are four types of pies: cream, fruit, custard, and savory. A pie that contains cooked meat, poultry, seafood, or vegetables in a thick sauce. Examples: Pot pies, Quiche, and Sheppard pie. Made by cooking baking uncooked along with crust.

How do you remove pie from tin?

Use a small, sharp, serrated knife.

Instead, I like something slightly larger than a paring knife. The serrated edge allows me to saw through the top crust (if applicable), without making too much of a crumby mess and makes sure the bottom crust is fully sliced before I try to remove the slice.

What can I use to bake a pie in?

While disposable aluminum pans are great for baking a pie, there are several other substitutes that could work for baking a pie without a pie pan.

8 Best Pie Pan Substitutes: Cake Pan.
Cake Pan.
Foil Pan (Aluminum Pan)
Glass Pan.
Tart Pan.
Springform Pan.
Muffin Pan.
Baking Paper.

What can I use instead of pastry for pies?

6 creative pie crust alternatives, because sometimes, life’s too short for rolling out dough.

Cookie Crumb Pie Crust. Making crusts from cookie crumbs is a classic baking hack.
Phyllo Dough Pie Crust.
Rice Pie Crusts.
Saltine Pie Crust.
Cookie Dough Pie Crust.
Store-Bought Pie Crust.

What is a tiny pie?

A mini pie is any pie less than or equal to six inches in diameter.

What are the 5 types of pies?

21 Different Types of Pies You Have to Try

Pecan Pie.

Apple Pie.

Pumpkin Pie.

Key Lime Pie.

Cherry Pie.

Lemon Meringue Pie.

Sugar Cream Pie.

Cheesecake.

What is a pie without a top crust called?

A tart consists of a shallow, straight-sided pastry that is filled before or after baking and has no top crust. Typically, tarts are formed in tart pans (many with the characteristic scalloped edge), but they may also be shaped directly on a baking sheet, often with the help of a frame or ring.

What is a British pie?

Pies are very popular in England. Pies are a baked dish consisting of a filling such as chopped meat or fruit enclosed in or covered with pastry ( a mixture of flour and butter).

What is the best flavor of pie?

For Pi Day, Here Are the 31.4 Best Pies, Ranked

Apple Pie. It’s a tall burden, embodying the innocence and idealism of an entire nation, and apple pie shoulders it without a hint of strain.
Strawberry Rhubarb Pie.
Chicken Pot Pie.
Cherry Pie.
Key Lime Pie.
Pumpkin Pie.
Lemon Meringue Pie.
Peach Pie.

Why is it called a cottage pie?

The name ‘cottage pie’ was first used at the end of the 18th century. It was around that time that the poorer people of Britain, people who lived in cottages in the country, started using potatoes as an everyday food. Originally, a pie made with any kind of meat and a potato topping was called a ‘cottage pie’.

How do you keep pie crust from sticking to the pan?

One of the most effective things you can do is submerge the bottom of your pie plate into some hot water for around 10 to 20 seconds. Doing this helps to re-melt any solidified butter, greasing up the pan again, and releasing the crust from sticking to the pan.

Should I remove pie from pan?

Pies are usually served from the pan, because if you take one piece out, the fruit filling can run into the pan. If you remove a pie from the pan, when you cut the first slice, the outer crust will probably collapse and the fruit filling run all over your serving dish.

How to make lollipops in a mini muffin tin?

Before you make candy of any kind,read through the entire instructions for the individual recipe.

Check the temperature before making candy. Candy should not be made when the weather is high in humidity or rainy or it has a hard time setting.

If you don’t already have one,purchase a candy thermometer of good quality.

Can you make muffins without a muffin tin?

2 cups (256 grams) all-purpose flour

½ cup (100 grams) granulated sugar

½ teaspoon salt

1 tablespoon baking powder

¼ cup (57 grams) unsalted butter,melted

2 eggs

1 cup (245 grams) milk

2 teaspoons vanilla extract

2 cups fresh or frozen blueberries

How do you make apple pie in muffin tin?

Heat oven to 425°F. Remove crust from pouch; unroll on work surface.

In medium bowl,stir together apples,sugar,flour,cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups.

Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan,about 30 minutes.

How to Make Mini Pie Shells in a Muffin Tin

Pie crust or pie dough (store-bought or homemade)
cookie cutter or cup (four inches)
muffin tin (cooking spray, parchment paper)
dried beans or rice (optional)
fork

Any type of pie crust may be transformed into a small dessert.Photograph courtesy of Push/Digital Vision/Getty Images.Miniature pies are a fun and quirky way to present a beloved dessert.You won’t need any extra equipment for this recipe; all you’ll need is your favorite pie crust and a muffin pan.Using a small muffin tray, you may make pies that are bite-sized; all you have to do is change the baking time.

Bake the pie shells for a few minutes before filling them with filling to ensure that your small crusts maintain their form after baking.
Using this method, known as blind baking, you may avoid the crust from getting soggy as a result of moist contents.
It’s also used for fillings that don’t require baking, such as custards and cream pies, which are also popular desserts.

Step 1

Whether you’re creating your own pie dough from scratch or using pre-made pie crusts, roll out the pie dough as you typically would.

Step 2

Circles may be cut out of the pie dough with a 4-inch round cookie cutter or a cup (For mini muffin tins, use a 3-inch cookie cutter). Two 9-inch pie crusts should be enough to fill 12 muffin cups, with extra dough leftover for a second pie crust.

Step 3

Nonstick cooking spray should be sprayed liberally into the muffin tray.

Step 4

Each pie dough circle should be pressed into a muffin pan cup. Place the muffin tin in the refrigerator and allow the crusts to cool for five to ten minutes before removing them from the pan. Allowing the crusts to cool will aid in their ability to maintain their form during the baking process.

Step 5

Cut four-inch squares of parchment paper and press them into the pie crusts to make them more rigid. Each muffin cup should be filled with dry beans or uncooked rice. In order to prevent the sides from collapsing, push the beans or grains up against the parchment paper as much as possible.

Step 6

Preheat the oven to 425 degrees F and bake the small crusts for six minutes. The beans and parchment paper should be thrown away, and a fork should be used to delicately puncture the bottom of the pie crust in order to enable steam to escape.

Step 7

If the pie filling has to be cooked, bake the pie crusts for an extra minute after they have been baked. Scoop the contents into the pie crusts and bake them according to the recipe guidelines until golden brown. The empty pie crusts should be baked for a further three to four minutes, or until they are softly golden brown if you aren’t baking the filling with the pie crusts.

Step 8

Allowing the crusts to cool completely before taking them from the muffin tray will help to avoid the crusts from shattering during removal. Run a butter knife over the edge of the crust to release it from the pan if you’re having trouble removing it from the pan.

Mini Pies in a Cupcake Tin

Prep 20 min
Total 1 hr 15 min
Servings 12

Make a small version of your favorite pie in a fun and creative way! courtesy of: Gimme Some Oven It was last updated on April 29, 2021. Using Pillsbury Pie Crust as a base

Ingredients

2 boxes (14.1 oz) refrigerated PillsburyTM Pie Crusts (2 Count)
4 cups or 2 (21-ounce) cans pie filling, any kind
2 boxes (14.1 oz) refrigerated PillsburyTM Pie Crusts (2 Count)
1 egg, lightly whisked

Steps

1 Preheat the oven to 350 degrees Fahrenheit. 2 Spray 12 muffin cups with cooking spray and roll out a single pie crust into a level surface. 3 Bake for 20 minutes at 350°F. Cut out a 4-inch circle of dough with a big cookie cutter or other round lid you have on hand. Using your fingers, press each dough round into the bottom of each muffin pan cup, leaving a little rim of dough protruding out the top. 3 Fill each muffin cup nearly full with pie filling, approximately 1/4 cup at a time, using the remaining dough. 4 Repeat with remaining dough to fill all 12 muffin cups. Make a top crust for each pie using the remainder of the dough you have left over. To construct a lattice crust, cut thin strips of dough using a knife or a pizza cutter, then lace them together to form a lattice pattern on the pie. To produce a standard crust, cut out a circle of dough that is just large enough to cover the top of the bottom crust and pinch the edges together. Make a few tiny incisions in the crust using a knife. Then, using your fingers, carefully press the top crust onto the bottom crust until they are completely sealed together and there are no gaps.
5 Brush the tops of each pie with the whisked egg using a pastry brush. Remove from the oven and set aside for at least 15 minutes after it has been baking for 30-40 minutes, or until the crust is lightly browned and the contents has begun to bubble. Remove each pie from the muffin tray by carefully loosening the edges with a knife and gently lifting it out of the pan. Serve immediately, or cover and chill until needed.

Nutrition Information

196.3 calories, 8.4 grams of total fat, 0.7 grams of protein, 29.9 grams of total carbohydrate, and 0.0 grams of sugar

Nutrition Facts

Serving Size: 1 Serving

Total fat: 8.4 g (13 percent cholesterol); total cholesterol: 22.2 g (13 percent cholesterol).7% of the population Sodium is 188.2 milligrams.8 percent Potassium (57.8 milligrams) 2% of the population Carbohydrates in total: 29.9g (10 percent).Dietary Fiber 0.3 g 1 percent Dietary Fiber Sugars (0.0g) 0.0g 0.7 g of protein Vitamin C (three percent) three percent Calcium is 0.80 percent of the total.1% of the population Iron is 1.10 percent of the total.

Exchanges:

In this table, the percent daily values (%DV) are calculated on the basis of a 2,000 calorie diet.

More About This Recipe

Miniature versions of your favorite pie are available!So adorable, so simple – and, of course, so delectable!PillsburyTM Pie Crusts, a few cups of your favorite pie filling, and an egg are all you need to make quick and simple miniature pies.When it comes to the number of ways you may personalize these pies, the sky is the limit.Try experimenting with other fruits for the filling, such as peach or blueberry.

For a festive holiday treat, try making little pumpkin pies for your Thanksgiving dinner guests!
Make sure you don’t throw away the remaining dough!
You may use the leftovers to make a variety of different top crusts.
Keep it simple with a standard top, or cut tiny pieces and weave them together to make a decorative lattice pattern.
So get out your muffin tin and give it a go!

Muffin Tin Mini Apple Pies

This deliciously poppable recipe for Muffin Tin Mini Apple Pies, which uses a quick-fix homemade pie crust, gives a bite-sized twist to a dessert staple. While many people look forward to the advent of pumpkin spice lattes to signify the beginning of fall, I like to usher in colder temperatures and the start of my Thanksgiving preparations with the season’s most prominent fruit: apples. Individual portions of the season’s most popular dessert, Muffin Tin Mini Apple Pies, allow you to dispense with forks in favor of your fingers. I adore a good muffin pan recipe, especially when it produces something other than a traditional muffin or two. It is an indispensable piece of culinary equipment in my kitchen, and it has resulted in some of our most popular recipes, including: Bacon, Egg, and Cheese Toast Cups
Baked Oatmeal Cups (Freezer-Friendly)
Easy Taco Salad Cups
Pizza Pockets
Chocolate Chip Cookie Cups
and Chocolate Chip Cookies.

However, there was one thing I hadn’t tried yet with my beloved tin: baking cookies. Mini pies, to be precise. Having served my fair share of hand pies, I can tell you that they are a terrific single-serving alternative for your dessert buffet as well. They’re a little quicker to put together, and there are just as many filling alternatives, but I wanted to make a more visually appealing presentation, so little apple pies became a recipe development need. This recipe calls for handmade pie crust that has a rosemary flavoring. It’s an optional addition, but if you’re interested in elevating the flavor of your pie to a whole new level, I highly recommend you give it a try. Is it possible to use store-bought pie crust in this recipe? Absolutely! For those of you who are familiar with my philosophy on time saving shortcuts, please do not hesitate to substitute your favorite pie crust brand if you wish to expedite the procedure. Once you’ve stuffed the pie dough and filling into the muffin pan cups, you have two options for topping your pies: either whipped cream or a cherry on top. A basic top crust, which can be made from a single piece of pie dough (just remember to cut a few vents into it to allow the steam to escape! )
a simple filling
and a simple topping.
In the shape of a woven lattice, the top crust becomes increasingly complicated.

No matter which road you choose, you’ll wind up at the same delicious destination: Mini Apple Pies in Muffin Tins!You may personalize them with the seasonal filling of your choosing because they’re the perfect portable, poppable, and fork-free dessert alternative.Do you want to know more?Subscribe to Just a Taste and you’ll receive new recipes, meal ideas, and a newsletter delivered right to your email every week!Also, be sure to follow us on social media platforms such as Facebook, Twitter, Pinterest, and Instagram for all of the newest news.

For the crust:

• 2 1/2 cups all-purpose flour, plus a little extra for rolling out the dough
• 1 1/2 teaspoons minced fresh rosemary (optional)
• 1 1/2 teaspoons white sugar
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cubed
• 5 to 6 tablespoons ice water
• 1 1/2 teaspoons minced fresh rosemary (optional)

For the filling:

1/4 cup white sugar
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
2 Tablespoons all-purpose flour
1 big egg beaten with 1 Tablespoon water
optional: sanding sugar
4 medium apples, peeled and sliced tiny (approximately 3 cups)

Make the crust:

In the bowl of a food processor, pulse together the flour, rosemary (if using), sugar, and salt until well combined. Add the cubed butter and pulse until the mixture resembles wet sand, then stop the processor.
Continue to process the dough while adding the ice water in small batches until it forms a cohesive ball
while the food processor is running, slowly stream in the flour.
Make an arrangement with a sheet of plastic wrap on your work area and move the dough into the center. Wrap it up tightly to keep it from falling apart. Refrigerate the dough for 30 minutes before using it.
Lightly dust your work surface before you begin.
Roll out the dough to a 1/4-inch thickness, then cut into squares. Cut as many circles as you can out of a 4-inch cookie cutter (or a glass) using a sharp knife. Additional circles may be made by rerolling and cutting out more dough until you have a total of 12. Using your fingers, arrange each round in the muffin tin cup, pushing it down and up the borders as you go. Any dough leftovers should be saved for the top lattice or embellishments.

Make the filling:

Preheat the oven to 425 degrees Fahrenheit.
A big mixing basin should include the chopped apples, sugars (white and brown), cinnamon, and flour (all at once).
Divide the mixture evenly among the muffin pans and bake for 20 minutes at 350°F. A woven lattice or cut-out shapes can be placed on top of each pie.
To finish, brush the tops of the pies with the egg wash and then sprinkle them with sanding sugar (if desired).
Bake the pies for 16 to 18 minutes, or until they are a golden brown color.
Remove the pies from the oven and set them aside in the muffin tray to cool fully.
Serve each pie with a sharp knife, running it around the edge of each pie to assist loosen it from the pan
★
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Kelly Senyei of Just a Taste created this recipe.Please do not reprint this recipe without first obtaining my consent.In order to showcase this recipe on your website, please rewrite the technique of preparation and include a link to this page as the source of inspiration.312 calories, 40 grams of carbohydrates, 4 grams of protein, 16 grams of fat, 10 grams of saturated fat, 54 milligrams of cholesterol, 156 milligrams of sodium, 108 milligrams of potassium, 2 grams of fiber, 17 grams of sugar Vitamin A (533IU), Vitamin C (3mg), Calcium (20mg), and Iron (1mg) are all included.

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How to Make Mini Pie Recipes Baked in Muffin Tins

Recipes for Mini Pies with a Gluten-Free Option Just when I thought I’d tried every method of baking berries in a pastry crust under the sun, I discovered yet another one.Making little pies in muffin pans is a brilliant concept, but it wasn’t my idea in the first place.I saw this in a magazine, and I’m sad to report that I don’t recall which one it was, but I’ll identify the publication when I remember.I just utilized my own pie recipes, and I absolutely adore this concept.No topping crust is required, although you could make a decorative dough out of leftover dough if you chose to go that route.

Fresh herbs are my preferred method of garnishing my tiny pies.

Fruit Mini Pie Recipes in Muffin Tins are the PERFECT POTLUCK and Summer Party Dessert.

Mini Pies are extremely portable, make excellent party treats, and are ideal for a potluck, a backyard party, or even a picnic lunch.You may use your favorite pie dough recipe, or you can use my all-purpose pie crust here, or my gluten-free pie dough here, as an alternative.To refresh your memory, I have mastered gluten-free baking to the point that it can stand on its own two feet (not just good for gluten free).I put forth a lot of effort, and while what you see here is gluten free, it is not required to be.If you want something extremely simple, you can even buy pre-rolled dough.

The great thing about these is that you can use any sort of berries or cherry you have on hand, and you can make as many as 24 using a complete pie recipe, or as little as six using scraps or a portion of the pie dough batch and storing the remainder for later.
You may also be creative and customize your pies to suit your preferences.
This recipe calls for mascarpone cheese, but I also prepared a few of these small cherry pies with only cherries.
Instead of mascarpone, I could have made this buttermilk pie recipe, which would have been much better.
To make this cherry dish, I used mascarpone cheese, which I combined with a small amount of sugar.
I garnished the dish with jarred morello cherries.

You may also use my standard cherry pie recipe if you want to save time.

The Muffin Pan for Mini Pies

This muffin pan is non-stick and will do the job perfectly.Next week, I’ll be harvesting my own blueberries at a farm that’s just a few miles from from my house.It’s an annual ritual, and if you’re interested in learning more about blueberry picking, I’ve written a comprehensive guide here.Because blueberries are one of my favorite fruits, it’s only natural that I’ve created a plethora of blueberry dishes throughout the years.This festive blueberry pie is also quite adorable.

Mini pies may be readily created using this recipe.
You can use any of my pie recipes to make mini pies by dividing them in half.
The majority of them will take twenty minutes to bake.
In addition to a recipe for gluten-free pie crust (which is what I used), there is also a recipe for my own all-purpose pie crust.

More Pie Recipes from Spinach Tiger

Mini Pies Muffin Tins

Mini Pies in a Muffin Tin are the perfect dessert for summer parties, picnics, and potluck gatherings. Preparation time: 20 minutes Cooking Time: 20 minutes Time allotted: 40 minutes Dessert is the final course. American cuisine is served. Total number of servings: 24 a recipe for gluten-free pie dough (all-purpose flour) may be found here
2 teaspoons chopped mint or lemon thyme
8 cups blueberries (frozen or defrosted)
6 tablespoons sugar or Swerve
1 lemon (juice and zest)
4 tablespoons quick tapioca or corn starch
1 teaspoon vanilla extract
Tools: a 4 inch cookie cutter
a 2 inch cookie cutter

Using your fingertips, rub the zest into the sugar.
Prepare Berries in advance. You may combine frozen vegetables with lemon juice, zest, sugar (or swerve), and tapioca to make a refreshing salad. Allow time for defrosting (about 15 minutes). Before pouring the mixture into the pans, drain out any excess juice.
Pie dough should be rolled out. Make a total of 24 circles.
Each round of dough should be placed into a muffin tray
Fill the container with berries
Preheat the oven to 400 degrees for 20 minutes.

Please consider following me on Instagram. If you prepare this dish, please remember to tag mespinachtiger on Instagram. If you enjoy this recipe, please rate it with five stars on Google. It means a great deal to me. xoxo Please keep in mind that this post contains affiliate links to Amazon, which generate a little profit and help to keep Spinach Tiger operating.

Muffin Tin Mini Pecan Pies

Rather than a slice, try this fast and easy recipe for Mini Pecan Pies in a Muffin Tin to satiate your sweet taste.When it comes to pies, apple, pumpkin, and pecan are the most popular options during the fall season.While I enjoy a good old-fashioned wedge of pie, there’s something about little pies that elevates a dessert spread to a whole new level of deliciousness.My apple pies were shrunken (with lattice and all!), and pumpkin is on the way, but today is all about the Thanksgiving staple, which has been given a little makeover.

Grab a muffin tin and continue reading for my quick-fix, corn syrup-free version of Mini Pecan Pies!

How to Make Mini Pecan Pies without Corn Syrup

Traditional methods of making pecan pie call for the use of corn syrup to thicken the filling and give it a chewy texture.Traditional foods are wonderful to me, but I also like any opportunity to make honey (sweet or savory) the star of the show.The filling for my best-selling Pecan Pie Bars was adjusted to bake wonderfully within buttery tiny pie crusts, so I used that recipe as a base.With hardly a drop of corn syrup in sight, the tastes of toasted walnuts and honey take center stage, allowing the meats to shine.It’s crucial to notice that the absence of corn syrup results in the filling being somewhat more ″wet″ than the traditional pecan pie filling.

With cooling, the filling will solidify slightly, but not to the extent of a classic sliceable pecan pie, which has a firmer consistency.

How to Make Mini Pecan Pies with Pillsbury Pie Crust

Yes, you read that correctly!Purchased pie crust is the time-saving shortcut we all need around the holidays…or, if you’re like me, any day of the week, month, or year.My usual Pillsbury pie crust worked perfectly for this recipe and the results were really delicious.Is it possible to make your own pie dough?

Absolutely!
Make sure to check out my favorite sour cream pie dough recipe for a delicious handmade treat.

How to Make Mini Pecan Pies in a Muffin Tin

When making individual desserts, there is no need to use a pie pan. A standard 12-cup muffin tin produces perfectly portioned single-serving desserts. No need to oil the muffin pan since the pie crust is buttery enough to emerge from the muffin tin without any additional fat. Remember two vital techniques for taking the pies from the muffin pan when it comes to releasing them from the tin: Allow the pies to cool completely in the muffin tray before removing them. This will allow the crust to release from the pan on its own, as well as give the filling a chance to really set
and
To release the pies from the muffin tin if necessary, run a knife around the edge of each pie after it has completely cooled down.

Are you ready to start baking? Continue reading for my Muffin Tin Mini Pecan Pies recipe, which includes helpful tips and tactics for creating perfectly portable and individualized desserts every time. Do you want to know more? Subscribe to Just a Taste and you’ll receive new recipes, meal ideas, and a newsletter delivered right to your email every week! Also, be sure to follow us on social media platforms such as Facebook, Twitter, Pinterest, and Instagram for all of the newest news. 2-pack (14-oz.) store-bought pie crust (4 rounds)
1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup honey
2 Tablespoons heavy cream
2 cups chopped pecans
1 teaspoon vanilla extract
whipped cream, for serving (optional).

Preheat the oven to 400 degrees Fahrenheit.
Roll out the pie crusts onto a work surface and set aside. Cut out 6 rounds from each crust with a 5-inch round cookie cutter and set aside. (Re-rolling scraps is an option.)
In each muffin tin cup, press a round into the bottom and up the sides of the cup. Immediately place the muffin tray in the refrigerator while you make the filling.
Using a medium saucepan, melt the butter over medium heat while stirring in the brown sugar, honey, and heavy cream. Reduce heat to low and simmer the mixture for 1 minute, then remove from the heat and toss in the pecans and vanilla extract
Remove the muffin tray from the refrigerator and divide the pecan mixture evenly among the cups in the tin.
Bake the pies for 15 to 20 minutes, or until the crust is golden brown. Then, remove the pies from the oven and allow them to cool fully in the muffin tray
Once the pies have cooled, carefully extract them from the pan with a sharp knife, and then serve them with whipped cream (if desired).

Kelly’s Note:

The absence of corn syrup in this recipe results in a filling that is somewhat more ″wet″ than the conventional pecan pie filling. With time, the filling will harden, but not to the extent of a classic, sliceable pecan pie
I utilized the pie crust scraps to cut out leaves for a festive pie topping
the pies will be sliceable when cold. Brush the leaves with egg wash and bake them at 400°F for about 10 minutes, or until they’re golden brown and crispy.

On November 16, 2021, the information was updated. The following are the nutritional values: 424kcal, 40g carbohydrate, 4g protein, 29g fat, 9g saturated fat, 5g polyunsaturated fat, 13g monounsaturated fat, 1g trans fat, 24mg cholesterol, 123mg sodium, 135mg potassium, 2g fiber, 24g sugar Vitamin A is 284 IU, Vitamin C is 1 mg, Calcium is 38 mg, and Iron is 1 mg per serving.

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love the recipes on just a taste?

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Muffin Tin Cherry Pies

A MINI cherry pie is far more appealing than a traditional cherry pie.12 lbs.of yields time to prepare: 0 hours 20 minutes Time allotted: 1 hour and 0 minutes pitted cherries (about 2 lbs) (about 5 c.) a half cup of water half a lemon’s worth of juice Sugar (1/2 cup) plus 1 tablespoon for sprinkling a quarter cup of cornstarch Nonstick spray to use on a frying pan 1 box pie crust that has been chilled 2 tablespoons of milk

Make the cherry pie filling by combining the cherries, water, lemon juice, 1/2 cup sugar, and cornstarch in a saucepan over medium heat until the cherries are soft. Turn down the heat to low and cook for 15 minutes, stirring regularly.
Nonstick spray should be used to coat a muffin tray. Pie crust may be sliced into enormous circles with the rim of a drinking glass (they should be big enough to line the whole muffin cup). Fill muffin pans halfway with crust and press up the edges
Spoon over the contents until each cup is completely filled. Continue to roll out the remaining pie crust scraps and cut them into lattice strips with a pizza cutter or knife. Using a crosshatch crust, clip away any surplus
Tops should be brushed with milk and sprinkled with the remaining sugar.
Bake for 23 to 25 minutes at 350 degrees.
Allow to cool for a few minutes before removing from muffin tray and serving

4 Pie Pan Substitutes: What You Can Use Instead Of A Pie Pan

If you don’t have a pie pan or if the ones that are available are all taken, and you need additional cookware for baking your pies, pie pan alternatives might be used. Tart pans, cake pans, muffin pans, baking sheets, and so on are examples of this. Because they are comparable in size to a pie pan, these alternatives function in the same way as a pie pan. Among the topics covered in this article are Pie Pan Substitutes, Things to Consider When Choosing a Pie Pan Substitute, How To Use A Pie Pan Substitute, and How To Care For Your Pie Pan Substitutes.

Pie Pan Substitutes

You must first measure the dimensions and depths of the precise pan that should have been used in the first place in order to swap pans. This will assist you in determining the appropriate substitution based on the type of baking you want to do. Here are various alternatives to traditional pie pans.

1. Cake pan

Alternatively, if you do not have a pie pan, a cake pan can be used to bake your pie. In comparison to a pie pan, cake pans are generally constructed of metal and have a greater depth. They have the ability to contain the volume of a huge pie and are adept at baking the pie until it is done, regardless of how deep the filling is.

2. Tart pans

A tart pan with a detachable bottom can also be used as a replacement for a pie pan.It is easier to remove a pie with a detachable bottom because it allows you to push the bottom of the pie up without damaging the pie crust.Various tart pans are available, some with fluted edges and others with straight sides.With fluted sides, your pie will be more attractive and professional in appearance.If your tart pan does not have a detachable bottom, you can pull the pie out of the pan using a cake lifter or a spatula to avoid damaging the crust.

Care must be taken, however, to ensure that the pie does not fall off the spatula or cake lifter.

3. Muffin pans

Muffin pans may be used as a substitute for pie pans, which is very useful for making tiny pies.A mini pie is a terrific option when you want to create a pie for a group of people but don’t want to go through the hassle of cutting a huge pie into portions for each person.Apart from that, muffin pans allow you to produce a range of pies with a variety of fruit fillings all at the same time.Maintain consistency in the types of pies you bake in a muffin tin by making sure they all require the same temperature and baking time.

4. Baking paper

In addition, baking paper can be used in place of a pie pan if you want. Using the baking paper, completely enclose the pie and fold the edges in. The blade of a knife should be pressed horizontally on the edge of the edge to ensure effective sealing. If you choose, you can flute the edges of the piece. Before you put the paper in the oven, slide it onto a baking sheet and set it aside.

Things To Consider When Choosing A Pie Pan Substitute

While you can substitute another type of cookware for your pie pan, you cannot just use any cookware in its stead. Some important points to remember regarding your pan pie replacements are listed below.

Material

Pie plate alternatives are available in three different materials: glass, metal, and ceramic, each of which has its own set of pros and downsides.As a result, you should be familiar with the material from which the pie pan alternative is produced.Using an aluminum pan, for example, is not knife-friendly, despite the fact that metal is a great heat conductor.As a result, when cutting the pie, you must be careful not to scrape the surface of the pan.If you’re using a ceramic replacement, you’ll probably want to use a crust guard since the edges of the pie brown more quickly than the remainder of the pie.

It is recommended that you do not use disposable foil while baking pies since it will not support the dough and contents and will result in uneven baking.

Size

The size of the pie pan alternative is also very crucial to consider. Your pan should be large enough to accommodate both your dough and your contents. Furthermore, the depth of your pie is determined by the size of your pan.

Ease of cleaning

In addition, the pie pan alternative should be simple to clean up after.Not only should you evaluate the style and kind of material, but you should also think about how easy it will be to clean the furniture.Additionally, determine if the pie pan alternative should be handwashed or dishwashed according to the manufacturer’s instructions.For example, most nonstick cookware should not be cleaned in the dishwasher because of their nonstick coating.

Heat distribution

Your pie plate alternative should also be able to transmit heat uniformly throughout its cooking surface, if possible. If there are hot spots on the surface of the pan, your pie will not come out properly. In order for the pie to be successful, the edges must not shrink or the crust must not be completed before the filling. Select a pie pan that will produce a pie that is evenly cooked.

Weight

Make use of a lightweight replacement to make maneuvering easier. You would have to put and take the pan out of the oven, and in certain cases, you would have to put it in your freezer to keep it frozen. It will be tough to hold a heavy pan in this manner.

How To Use A Pie Pan Substitute

If you want a pie crust that is evenly cooked and golden brown when you use pie pan alternatives, you must know how to go about doing it correctly. Getting the perfect pie isn’t as simple as it appears, but the following suggestions will assist you in your endeavor.

Preheat the oven

When you pre-heat the oven, your pie crust will be more likely to set instantly after it is placed in the oven.The temperature you set the oven at will be determined by the recipe you are using.For example, fruit pies will require a higher temperature than pies that do not include fruit.Check to see that the pie pan alternative is robust enough to survive the high temperature you’ll be utilizing.

Pre-bake the pastry

You must pre-bake the dough in order to prevent your pie crust from having a soggy bottom after it is finished baking.To begin, prepare your pan by lining it with parchment paper.Grease a baking pan with butter and line it with a piece of parchment paper before starting.Bake for a few minutes after you’ve placed the dough in the pan.Pre-baking makes the dough firm, which means it will not become soggy when you add the filling after it has been baked.

Add the filling

After the dough has been pre-baked, remove the pie from the oven and set it aside to cool for a while.Once the dough has cooled enough for you to handle, spread the contents on top and cover with another layer of dough to seal it all together.Make careful to make holes in the corners of both doughs to ensure that they bake evenly.Depending on your pie crust recipe, you can embellish the top of your pie crust.You may use a variety of components for the filling, including fruits, cornstarch, cooked steak, and other items.

Check the doneness of your pie

Before removing the pie from the oven, check to see that every component of the pie has been fully cooked through.One method for accomplishing this is to cut a little piece from the pie.You can see the bottom crust and the centre of the pie, as well as how solid the filling is, via the empty area between the layers of pastry.In addition, you can cut a slit across the pie to determine whether it is done.If the knife comes out clean, the pie is ready to be served.

Take care not to damage the pan’s coating with the knife, since this might cause it to crack.

How To Care For Your Pie Pan Substitutes

It is important to take proper care of your pie pan alternatives in order to guarantee that they last longer and produce nice results everytime they are used. Here are some suggestions on how to take care of your pie pan substitutes:

Proper cleaning

The first step in properly caring for your pie pan alternatives is to thoroughly clean them.How you clean the pan is determined on the type of material used.In addition, you must adhere to the guidelines outlined in the user handbook.Keep your stainless steel pan out of the water since soaking it causes the metal to corrode.Because it is susceptible to discoloration, stains should be removed using a cleaning solution and scouring pad.

If you’re baking your pie in a glass dish, be careful not to subject it to sudden temperature fluctuations.
This has the potential to cause it to break.
Allow it to cool completely before attempting to clean it.

Avoid cooking sprays

Due to the fact that you will be coating your pan with parchment paper, you will not need to use cooking spray.Use butter instead of shortening if you must oil your pie pan alternative.It is best not to use cooking spray on their surfaces.Coatings left on the pan’s surface by cooking sprays are difficult to remove once they have dried.Not only does this contaminate your meal, but it also renders the pie plate alternative ineffective for cooking other items as a result.

Store your pie pan substitutes properly

The way you keep your pie pan alternatives is quite important.Before storing them, be certain that they have been fully dried after washing.Place baking sheets upright in one of your kitchen cupboards to prevent them from being damaged.Placing your glass dish on a shelf will help to keep it from tumbling over and breaking.Check to see that it is appropriately positioned on the shelf.

Your metal pans may be stacked with the help of pan dividers or displayed on your cooktops using hooks or hooks and a rack.

Use the recommended temperature

Not all pie pan alternatives are capable of withstanding the same amount of heat. For example, because a ceramic pan isn’t as sturdy as a metal pan, you can’t use the same oven temperature for both pans at the same time. If you’re using a pie pan alternative, look at the bottom or user manual to find out what temperature you should set the oven to in order to get the best results.

Summary

Cookware that is too thin should be avoided when substituting for pie pans.Thin cookware will most likely be destroyed, and you will not be able to make a beautiful pie with it.If you want good results, pick options that are strong and more durable.Maintaining your pie pan alternatives is important, since the outcomes of using them are determined by the work you put into keeping them in good condition.

Related words

apple pie

Nouna is a delicious dish prepared with apples that have been cooked in dough.

choux pastry

Eclairs and profiteroles are made using choux pastry, which is a delicate, light dough that contains eggs.

cobbler

Nouna kind of cuisine that consists of vegetables or fruit that has been coated with a soft, thick coating of dough.

Cornish pasty

A little pie for one person that is filled with meat and potatoes in the United Kingdom.

crust

An uncountable layer of baked dough that comprises the outside portion of a pie crust. The inside portion is referred to as the filling.

filo pastry

Noun A extremely thin pastry made in the United Kingdom (from a combination of flour and water).

flaky pastry

Very thin pastry (a combination of flour and water) is a British noun that means very thin pastry.

flan

British slang for an open-faced dessert or pie that has cheese, fruit, or vegetables as a filling. Noun

mince pie

Nouna kind of pie that is loaded with mincemeat and is traditionally served during Christmas time

pastry

Nouna cuisine is a type of dish produced by combining flour, oil, and water. The mixture is rolled out flat and used to make pies and other foods, among other things.

pasty

Noun A British dish created by wrapping meat, cheese, or vegetables in puff pastry and baking them

pie

Animal or vegetable-based meal that is baked inside a case of pastry, or behind a layer of pastry, and consists of meat, veggies, or fruit.

pie crust

Pie crust is a noun that refers to the pastry that covers a pie.

pork pie

Nouna A dish from the United Kingdom that consists of cooked pork in a pastry casing.

puff

A sort of little pie composed of pastry and filled with anything soft is known as a noun.

puff pastry

Nouna is a sort of pastry that is extremely light and contains a lot of air.

quiche

Nouna dish that consists of a pastry foundation and a top component that is formed by combining together eggs and cheese, as well as other ingredients, is known as a tart. The dish is prepared in the oven.

rissole

Food for nouna prepared with extremely small bits of meat or fish that are flattened into a flat round shape or rolled into a ball before being fried in oil.

sausage roll

In the United Kingdom, a pastry tube with sausage meat within it is referred to as a sausage roll.

shortcrust pastry

The term refers to a sort of pastry prepared using flour, butter, and water.

strudel

An unnamed sort of pastry that contains fruit or nuts within

tart

Pie having no top and filled with vegetables and fruit, known as a nouna pie. etc

turnover

Nouna is a sweet snack that looks like a tiny pie and is packed with fruit.

vol-au-vent

Food that is shaped like a circular piece of dough that is cooked and then filled with meat or veggies is known as a noun.

How to Get Clean, Perfect, Beautiful Slices of Pie

This incredible community of individuals who are enthusiastic about every element of food, including how to get it onto a plate and into their mouths, make up the foundation of the website Food52.″You have lots of articles about making pies and pie dough and fancy pie crust things, but as far as I can tell, you have never written an article on how to get pieces of your pie out of the percent $-ing pie dish without massacring them,″ a member of the community who wishes to remain anonymous inquired.What a great question!Erin McDowell, the resident pie expert, has the solution.So, you’ve perfected the art of making your favorite pie crust.

You have the ability to lattice like a pro.
You’ve even dared to venture into the world of deep dish pies!
But you’re still not going to be able to slice the dang thing if you want to live.
You, my pie-loving buddy, are not alone in your sentiments.
This is a typical pie problem that affects all of us who spend hours meticulously mixing, chilling, rolling out, chilling, crimping, chilling (did we mention how much chilling goes on?!) and eventually baking our perfectly baked pies to perfection.
Even while getting the ideal slice of pie isn’t as simple as nailing a perfect slice of cake, there are a few simple tips and tactics that will have you slicing cleaner, nicer pieces of pie in no time at all!

Use a small, sharp, serrated knife.

A good pie crust is crisp and flaky, and a dull knife will not be able to cut through such a crust.In the case of serrated knives, I avoid the large, lumbering kind that I use to cut bread.As a substitute, I like something a little bigger than a paring knife.The serrated edge helps me to saw through the top crust (if required) without creating a crumby mess, and it ensures that the bottom crust is completely cut before I attempt to remove the slice.

Take out a sample slice.

This is a method used by the food stylists to make the dish look more appealing.When I’m photographing pies, I never attempt to cut the entire pie in half right from the start.As an alternative, I take a very little, thin ″sample slice″ off the pan and place it on a plate.For this particular slice, I don’t care if I make a mess of it; all I want is to give myself a little breathing room inside the pie dish.Once that piece has been removed, I will be able to look more clearly into the pie—is the filling solid or runny?

Is it possible that the bottom crust has been baked?
As soon as I have a clear understanding of what I’m working with, it becomes much easier to cut a fresh piece from the remaining pie that is clean, dare I say ″beautiful.″ In order to cut as normal, I start at one of the already cut edges (you may tidy it up afterwards if necessary).
This results in a far greater success rate for visually appealing slices—plus, I get to taste the sample slice.

Run your knife through a few times.

Obviously, this is a ploy on the part of the food stylist.Even when I’m photographing pies, I never attempt to cut the entire pie in one shot.Instead, I take a very little, thin ″sample slice″ off the pan and set it aside.For this particular slice, I don’t care if I make a mess of it; all I’m looking for is a little breathing area within the pie dish.It’s easier to see inside the pie now that the slice has been removed; is it firm or runny in the filling?

Is it possible that the bottom crust has risen a little?
The more I understand what I’m working with, the easier it gets to cut a new, clean, and dare I say ″beautiful″ slice from the remaining pie portion.
In order to cut as normal, I start from one of the previously cut edges (you may clean it up later if necessary).
This results in a far greater success rate for visually appealing slices—plus, I get to taste the sample slice….

Make sure your bottom crust is thoroughly baked.

A pie’s bottom crust that has been underbaked may frequently collapse under the weight of the contents, resulting in a disasterous collapsed slice.You may either pre-bake your pie or use one of our tried-and-true methods for avoiding the dreaded soggy bottom to address the problem.Use a glass pie dish instead of a metal one since it’s transparent and you can really examine the bottom of your pie to see whether it’s golden and brown before removing it from the oven.If you have a pizza stone or baking steel, you may bake your pie on it instead of in it, which will offer more direct heat to the base of the pie plate and encourage greater browning at the base.

Take note of your pan before you bake.

Getting outstanding slices out of short pans can be difficult—but keeping a looser filling intact once it has been cut can be difficult in deep pans. Aside from that, pies baked in pans with straighter edges may be simpler to remove from pie plates as a solid slice than pies made in pans with steeply sloping sides.

Cool the pie completely.

This is the most difficult—but all pies slice more cleanly when they have been allowed to cool completely (or thoroughly chilled, for cream and refrigerator pies).For the finest appearance, baked pies should be allowed to cool fully at room temperature before being cut.The slice itself may be re-heated by placing it on a baking sheet coated with parchment paper, tenting the slice with aluminum foil, and warming it in a 300° F oven for 8-10 minutes.The greatest results will be obtained by chilling chilled pies sufficiently before you attempt to cut them.This is especially true for cream pies, frozen cream pies, and refrigerator pies.

Do you have any exclusive pie-slicing secrets to share?
Please share them with us in the comments section.
I have three different varieties of spicy sauce in my handbag at all times.
When it comes to cooking people’s favorite dessert, I have a soft place for them, especially if it’s wrapped in a pastry crust.
I just released my newest cookbook, The Book on Pie, which will be released on November 10th, 2020, and my pie-themed apparel partnership with Food52 is now available:

Baking A Pie Without A Pie Pan: 8 Substitutes That Work!

This is the most difficult—but all pies slice more cleanly once they have been allowed to cool completely before being cut (or thoroughly chilled, for cream and refrigerator pies).If you want the nicest appearance, let baked pies cool fully at room temperature before slicing them.The slice itself may be re-heated by placing it on a baking sheet coated with parchment paper, tenting it with aluminum foil, and cooking it in a 300° F oven for 8–10 minutes.The greatest results will be obtained by chilling chilled pies sufficiently before you attempt to cut them.This is especially true with cream pies, frozen pies, and refrigerator pies, among others.

What are your best pie-slicing secrets?
Share them with us!
Please share your thoughts with us in the comments section below.
In my handbag, I always keep three different varieties of spicy sauce.
Creating people’s favorite desserts, especially if it’s covered in a flaky pastry shell, brings out my soft place in the world for them.
Besides my new cookbook, The Book on Pie, which will be released on November 10th of this year, I’ve also released a pie merch partnership with Food52, which is available now:

8 Best Pie Pan Substitutes:

Cake Pan
Foil Pan (Aluminum Pan)
Glass Pan
Tart Pan
Springform Pan
Muffin Pan
Baking Paper
13-inch Pan
13-inch Pan with Lid
13-inch Pan with Lid

There are many various instruments that may be used to bake a pie; nevertheless, it is important to know which alternative is the most appropriate for your needs.When selecting a replacement, be certain that you understand the modifications that will need to be made to the pie’s recipe in order for it to turn out as well as it would in a standard pie pan.On a related note, you might be interested in learning if it is possible to bake a pie that is perfectly square.If you’re interested in learning how to make a square pie, I recently published an essay about it, which you can read here!

1. Cake Pan

For most pie recipes, a cake pan may be used in place of a pie pan due to the similarity in form and proportions between the two.In the same way that you would line a cake pan with parchment paper before putting in a pie crust.Whenever I don’t have a spare pie plate on hand while I’m getting ready to bake, I’ll use a cake pan as a quick and convenient substitute.Cake pans, on the other hand, are often deeper, so you may need to change the temperature at which you bake your pie in order to stop it from burning.Another helpful thing to remember is to line your baking pan with parchment paper.

Using this method, you will prevent your pie from adhering to the pan after it has been baked, and you will also make the cleanup procedure much easier.

2. Foil Pan (Aluminum Pan)

Foil is a great heat conductor due to its high conductivity.Because aluminum foil bakes nicely in the oven, a foil pie pan can be substituted for a pie pan as long as it is firm enough to support the pie and its contents during baking.Remember to increase baking time by about 10-15 minutes to ensure that the crust is completely baked.However, while some individuals may believe that disposable foil pie pans are inferior while baking pies, this is not true in all cases.However, there are a few crucial considerations to keep in mind when using foil pans instead of pie pans.

When you bake a pie crust in a foil pan, keep in mind that pie crusts will not bake as rapidly as they do when you bake them in a traditional pie pan.
It is possible that you may need to lengthen your baking time by ten to fifteen minutes, and you will need to check on your pies on a regular basis to ensure that they are baking fully.
Disposable foil pans have a tendency to be less durable on the bottom.
Consider putting your full foil pans on top of a flat baking sheet to keep them from falling over.
This will help to avoid spilling throughout the baking process, as well as making it easier to remove them once they’ve finished baking, if necessary.

3. Glass Pan

It is possible to replace a glass baking dish for the traditional pie pan in the majority of circumstances.Because glass is not the most efficient heat conductor, it is possible that the temperature and baking durations will need to be altered in order to avoid undercooking or burning.However, contrary to popular belief, it is possible to utilize glass pie pans in place of metal pie pans in specific circumstances.In fact, compared to other materials, glass does not transport heat nearly as efficiently as they do.Glass, on the other hand, provides a highly even heating surface, which helps to guarantee that the baking process is more evenly distributed.

Before putting your glass pan in the oven, check to see that it is oven-friendly.
When glass is heated rapidly, it has a greater proclivity to shatter.
Oven-safe glassware has been rigorously tested to ensure that it will resist the high temperatures found inside your oven.
Oven-safe glassware will have a little sign on the bottom that indicates that it is acceptable for use in the oven.
I normally seek for Glass Baking Pans that are approved for use in the oven when I’m shopping for baking pans.
On Amazon, I recently discovered a Set of Glass Pie Plates for Baking Pie that is perfect for baking pies.

I highly recommend it!
You can learn more about this Glass Pie Pan Set by visiting their website.

4. Tart Pan

When it comes to preparing pies, tart pans are a perfect option for pie pans.Because these pans are comparable in form and size to a pie pan, they may be used in place of a pie pan and, if the pie has fluted edges, they can improve the visual characteristics of the pie even more.For a variety of reasons, a tart pan can be used as a substitute for a pie pan.Tart pans are used to produce beautifully molded tarts that seem like sculptures.Many tart pans also have a detachable bottom tray, which is convenient.

This is used to delicately pull your tart off of the baking sheet without damaging the appearance of the tart.
When you’re putting your fillings into the tart pan, take your time.
Some fillings have a greater propensity to leak and seep out along the margins of the cavity.
Make sure not to overfill your tart pan, and keep an eye on it as it bakes to make sure it doesn’t get too dark or burn.
To properly bake a pie, you’ll want to be certain that you use the appropriate Tart Pan size.
When I want to make a pie, I normally use a 9-inch tart pan.

In my latest search on Amazon, I discovered a fantastic 9-Inch Tart Pan that is ideal for making pies.
You may learn more about this Tart Pan by clicking here!

5. Springform Pan

When making a pie, a springform pan can be used in place of a pie pan to save time and effort.
The majority of springform pans, on the other hand, are deep.
When utilizing a springform pan, deep dish pie recipes turn out beautifully.
Make sure to inspect the interior of the pie frequently to determine when it is done cooking.

A springform pan is a sort of bakeware that is used to prepare cheesecakes, tortes, and any other style of dessert or baked product that has a deep filling and delicate shell, such as a cheesecake.Because of its detachable sides, it is particularly well suited for meals that have a high tendency to break apart, as it decreases the amount of manipulation necessary to remove it from the dish.Using a springform pan instead of a conventional pie plate for deep-dish desserts and for developing your own creative twists on classic pie recipes are two things I recommend.Please note that the springform pan is higher than a standard pie pan, so please stretch out the dough a bit thicker than you would typically.A thicker crust is required to ensure that the contents within is properly supported.If you’re wanting to bake cheesecakes in a variety of sizes, I recently discovered the ideal three-piece set of Springform Pans that I purchased for myself!

This three-piece set includes nonstick springform pans measuring 4, 7, and 9 inches in diameter, which you can see on Amazon here!

6. Muffin Pan

When making pies, a muffin pan can be used as a replacement for a traditional pie pan.
In order to produce tiny versions of popular pie and quiche recipes, muffin tins can be utilized.
Make sure that the thickness of each individual pie crust is sufficient to keep the contents within it.
When the necessary baking equipment and accessories aren’t accessible, a competent baker understands how to think outside the box