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Pie Baking Chemistry question

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Pie Baking Chemistry question

shannoninstlouis | Oct 12, 2007 11:41 AM

I am baking an apple pie this weekend (not blind baked crust) which calls for it to be baked in a glass pie pan. I am taking it to a contest at my little girl's school and one of the rules specifies that the pie must be baked in a disposable foil pan. So I am wondering if I need to adjust my baking time/temp to compensate for the different plate material. Also, is there any advantage to using the convection setting on my ove for the pie? Thanks!

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