Hey all good evening, hope you are either enjoying a nice dinner or getting ready for one!
I am in the mood for trying out a pie recipe (have never made pie before) and am having trouble matching up recipes with pie pan sizes.
I am heading over to Williams Sonoma to pick up a pie pan, however the one I am looking at is a 10 1/2 ", I know, weird size...
The recipe I am following, here, http://www.browneyedbaker.com/2011/06...
says to use a 9" pie dish.. Obviously I need to change ingredient sizes or there will be problems with this pie...
Is this easily done?
I don't actually HAVE to get the 10 1/2" pan, the reason I want it is because the only other one is williams' goldtouch aluminized steel which I am not so comfortable with for safety reasons. The 10 1/2 " is emile henry ceramic clay and to me that would be the logical choice if I am so concerned with pie pan materials. I know I don't have all the answers and it might very well be fine, however I'd rather go with the ceramic clay.
If this is not easily done I will go with the 9" and solve it!
Please let me know thank you :) Have a good night :) Happy eating :)
Updated 1 year ago | 18
Updated 11 months ago | 15
Updated 1 year ago | 6
Updated 11 months ago | 3
Updated 7 months ago | 3