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Hey all. Converting a 9" pie recipe to a 10 1/2" pie pan, how is it done?

certifiedhumane | Mar 22, 201206:20 PM

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 :)

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