skip to main content

Impulse purchase - 12" pie dish

13 years ago

On impulse, I purchased a ceramic pie dish with cover at Sam's. But it's 12". Is that going to be too big to be useful? It will mainly be used for apple pie. Are there any particular issues I'd face in trying to use one that large? Thanks.

Sort by:Oldest

Comments (16)

lindac
13 years ago
Getting a neat slice out of the pie!
You will have to make at least 1 1/2 times the usual recipe....I have 2 that big and use them for all sorts of stuff....fritatttas, queso dip, cinnamon rolls....as well as for a pie.
cocaty
Original Author
13 years ago
All good points I hadn't thought of. Thanks!
Related Discussions
Confused About Apple Pie Jam/Apple Pie Filling
Q
Comments (20)
Well then, that must have been my problem because I did double the recipe!! I didn't realize you couldn't! I know you're not supposed to fool around with amounts in recipes so you keep the acid ratio correct, but where this was just strawberries and sugar and nothing else in the recipe I figured it was ok! I guess not! And I measured out 4 quarts of whole strawberries. The recipe was 2 quarts of strawberries and 6 cups of sugar. It didn't say to cut them or mash them before measuring - in fact (I'm remembering off the top of my head here as I don't have the book with me) it said to crush the strawberries one layer at a time and then to mix with the sugar, so it sounded to me like you measured the whole strawberries, then crushed them and that's what I did. I'm not going to fuss with what I already made - as I said, it won't go to waste as hubby will use it as pancake topping - we've even been known to plop a spoonful of jam in a bowl of oatmeal, so this stuff will work for that as well. But I'm glad I spoke up because for future adventures in jam, I wouldn't have known any of this and would probably have given up on it if I kept failing! And I thought it was weird that the jam recipe that used the pectin used an extra cup of sugar from the one without pectin. I've learned so much from just this thread - thanks so much guys! I want to take my next adventure into the realm of peaches! Peach jam sounds yummy and if I fail again, hubby does like peaches, so he'll have more pancake topping than he knows what to do with lol!! Lisa
...See More
question about green tomato pie filling...Annie?
Q
Comments (15)
rhome, I think bread is one thing that cannot be successfully made by weight, the same thing, every time. Ratios depend on the brand of flour, the humidity, the recipe, the way my hair looks when I got up in the morning. Well, maybe not that last thing, LOL, but a lot of factors. I can only bake bread by feel, sometimes I add more flour, sometimes more liquid. My technique depends on the type of yeast I have on hand and how impatient I am. Grandma taught me to cook by feel and by how "it looks". What's more, taste is much more important to me than appearance, and that factors into my "style" of cooking, much like my theory that no matter how good the food is, it doesn't make up for lousy company, LOL. I'll pass up filet mignon with a self-important bore for a peanut butter sandwich with someone smart and funny. So, you have a zucchini bread recipe you LOVE and no zucchini? I'd just go ahead and use the green tomatoes. Actually, I was thinking more along the same texture and sour flavor as rhubarb, so if you have a rhubarb recipe you love, green tomatoes might make a good sub! Deanna, you weren't taught to cook by one of those Grandmothers, like mine, were you? (grin) Annie
...See More
T&T Vegan dishes
Q
Comments (12)
I don't dabble in vegan cooking as rule but decided to make this soup (more or less) when I discovered a sizable stash of mung beans in the pantry. I purchased them to sprout but my sprouting efforts were not particularly successful. Bulk bin dispensers being what they are, filling the bag quickly got away from me and I came home with a large bag of these little green bbs. Curried Mung Bean Soup 1 medium onion, chopped 1 large carrot, chopped 1 rib of celery, chopped 4 cloves of garlic, minced 1 serrano, minced 1 tsp. cumin 1/2 tsp. turmeric 1/2 tsp. coriander 2 tbsp. tomato paste 1 cup dried mung beans 4 cups vegetable broth salt to taste 1/4 tsp. garam masala 1 tbsp. fresh lemon juice 1. In a thin laryer of water, saute the onion, celery, and carrot until they are just starting to get soft. Add in the garlic and serrano. If mixture starts to stick, add some more water. 2. Add in spices and the tomato paste. Stir constantly and let the spices cook for a few minutes. The vegetables in step #1 should be coated with the spice/tomato paste mixture. 3. Add in mung beans and vegetable broth. Bring to a boil, cover, and lower to a simmer. Let cook for 45 min., or until mung beans are cooked. 4. I like my soups to be thick and blended, so I used an immersion blender to blend approximately half of the soup. If you don't have an immersion blender, just add half of the soup to a regular blender, blend, and then add it back to the pot. Feel free to skip this step, it's a texture-preference. 5. Taste the soup and add salt to taste. Add in lemon juice and garam masala. MY CHANGES: I doubled the recipe. I added a small can of coconut milk, also a pantry find, and 3 teaspoons of curry powder. I added 2 pods of ground cardamom and 1/2 cup of chopped bell peppers. I reduced the serrano amount to a hint of serrano. A whole is too much heat for me. I didn't have vegetable broth and just used water. I used a small amount of olive oil to saute the vegetables. I also soaked them in water overnight in the refrigerator before cooking them - a step not mentioned in the recipe. I was pleased with the result. I definitely prefer mung beans to lentils. Eileen Here is a link that might be useful: Curried mung bean soup.
...See More
LOOKING for: Pie recipes for Thanksgiving
Q
Comments (5)
I found the one linked below looking for the recipe of one I love that came on a ready made pie crust box, years ago. Thought if I could find it online it would save me some typing.. LOL Guess I can't find it. ~wink~ Raspberry Cream Pie~Pillsbury off a Pie Crust Package ~I love this Pie!~ 1 double pie crust Filling 1 (3oz) pkg cream cheese softened 2 eggs, beaten (reserving 2 t) 1/4 c dairy sour cream 1/2 t grated lemon peel 1 c sugar 1/3 c flour 2 c fresh or frozen raspberries, thawed, drained (I've never tried it with fresh.) Heat oven to 400F. Prepare pie crust. In a medium bowl, beat cream cheese until smooth. Add remaining ingredients except raspberries, blend well. Pour into crust lined pan; sprinkle with raspberries over filling. To make lattice top, cut remaining crust into 1/2 wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush with reserved beaten egg. (I also sprinkle with a bit of sugar.) Bake at 400F for 40-50 minutes or until crust is golden brown. If necessary, cover edge of crust with strips of foil after 20 minutes to prevent excess browning. Serve warm or refrigerate until thoroughly chilled. Store in the refridgerator. ~I like it warm and cold.~ Here's one more from that same package. Apple Praline Pie 1 double pie crust Filling: 4 c (6 med) sliced peeled apples 3/4 c sugar 1/4 c flour 1 t cinnamon 1/4 t salt 1/4 T butter Topping: 1/4 c butter 1/2 c firmly packed brown sugar 2 T milk or half and half 1/2 c chopped pecans Heat oven to 425F. In a large bowl combine apples, sugar, flour, cinnamon and salt; toss lightly. Spoon mixture into crust lined pan. Dot with 2 T butter. Top with second crust; seal edges and flute. Cut slits in several places on top crust. Bake at 425F for 35-45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with foil strips after 15 minutes of baking to prevent excess browning. Remove from oven. Melt 1/4 c butter in small saucepan. Stir in brown sugar and milk. Slowly bring to a boil. Remove from heat; stir in pecans. Spread over top of pie. Place pie on cookie sheet. Return to oven; bake an additional 2-3 minutes or until topping bubbles. Cool at least 1 hr before serving. Tip: Two 21 oz cans apple pie filling can be substituted for all filling ingredients. Here is a link that might be useful: Cranberry-Raspberry Cream Cheese Pie
...See More
annie1992
13 years ago
Well, at first I thought "how in the world is anyone going to eat that much pie". Then I realized how ridiculous that thought was, LOL.

I agree, though, the only problem I see is making sure you have enough crust and filling for that large a pie, I'm thinking the basic two crust recipe won't be enough, you'll probably need extra crust in addition to extra filling.

Annie
lindac
13 years ago
I mostly use the big pie dish for quiche....and I make a double crust recipe....and it uses almost all....
Enough left for a mini free form apple tart.
lbpod
13 years ago
It is IMPOSSIBLE for a pie to be too big.
That's just a fact of life. As long as you
keep the ratio of filling to crust, there
can be no possible error.
Pies just disappear,...and THAT is a fact
of life.
jadeite
13 years ago
I have several 12" pans and use them all the time. As already said, pie can't be too big. A 12" pie is almost twice the volume of a 9" pie. The area of the 12" pan is 113 square inches, a 9" pan is 63.6 square inches. I always double the amount of crust and filling.

The amount of time for baking takes a bit of guesswork. IIRC it takes a little more than a 9" pie, depending on how high you fill it. I use a thermopen and test the filling temperature. When it gets close to 200F, it's done.

Cheryl
cocaty
Original Author
13 years ago
Thank you for all the tips. Think I'll probably keep it. Sounds like it might be useful for several things. Maybe it will mean one apple pie for Thanksgiving instead of two.
Marilyn Sue
13 years ago
I don't have any that big, I did buy a Pyrex pie plate one at a barn sale recently that is 11 inches and I have a 11 3/4 inch pie pan. The measurements are what are stamped on the bottom. I use big pie pans and plates when I take pies to our church meals. I like the big ones.

Sue
ruthanna_gw
13 years ago
I have one about 11 1/2" that I use for family chicken pies or sticky buns.

The only problem I have with the size is the top crust of the pie drooping into the filling in the center. After putting the filling into the bottom crust, I place an inverted small Pyrex custard cup in the center and then add the top crust and bake as usual.
azzalea
13 years ago
And along with the good suggestions above, don't forget, a pie dish is great for making casseroles. I also often grab one to use as a serving dish, too--so you've got a nice, large extra serving container to use in a pinch.
Lars
13 years ago
The ratio of the 12" pan to the 9" is 1.7777, and so it is more like 1-3/4 -- half way between 1-1/2 and double. I really wish we were on the metric system so that revising recipes for this type of situation would be so much easier. I have a very old (1970) German cookbook (for which I had to buy metric measuring tools), but most of the recipes were not that good.

I have a 12" pyrex pie pan and almost never use it and especially not for pies - it will not fit in the pie keepers! The last thing I made in it was potatoes au gratin, but it would be good for a frittata as well.

Lars
Tiffany, purpleinopp Z8b Opp, AL
13 years ago
When baking a smaller pie, I set it in the larger dish in case it overflows.

Prefer the big one for making shepherd's pie.
jazmynsmom
13 years ago
I have discovered that my good old Lodge cast iron skillet makes a great (deep!) pie dish. I first tried it on pot pies, liked what it did for the crust, and use it for sweet pies too.
Jasdip
13 years ago
Yum!!! A huge apple pie would be so good right now!!!
Can't have too big of a pie......:)

I like the idea of the cast iron skillet too Jasmynsmom.
annie1992
13 years ago
Jasmynsmom, that's a very good idea, thanks!

Annie
cocaty
Original Author
13 years ago
All great ideas. Never would have thought of putting smaller pie dish in it for baking overflow. Thanks purpleinopp.

Related Stories

KITCHEN DESIGN 12 Great Kitchen Styles — Which One’s for You?

By Sheila Schmitz

Sometimes you can be surprised by the kitchen style that really calls to you. The proof is in the pictures

ACCESSORIES 12 Amazing Reuses for Quirky Vintage Items

By Becky Harris

The best things in life are free — or nearly free. Hit the flea market or forgotten storage and check out these ideas for clever home decor

KITCHEN DESIGN 12 Rustic Touches That Add Warmth to a Kitchen

By Becky Harris

Exposed beams, chandeliers, farm tables or just a key accessory or two can bring some coziness to the heart of your home

KITCHEN DESIGN Love to Cook? We Want to See Your Kitchen

By Sheila Schmitz

Houzz Call: Show us a photo of your great home kitchen and tell us how you’ve made it work for you

FURNITURE How to Buy a Quality Sofa That Will Last

Learn about foam versus feathers, seat depth, springs, fabric and more for a couch that will work for years to come

LAUNDRY ROOMS Soak Up Ideas From 3 Smart Laundry Rooms

By Mitchell Parker

We look at the designers’ secrets, ‘uh-oh’ moments and nitty-gritty details of 3 great laundry rooms uploaded to Houzz this week

FURNITURE 10 Secrets of Successful Secondhand Furniture Shopping

By Cathy Rebecca

Design professionals offer tips on how, where and what to buy

HOLIDAYS 10 Tips for a Calm, Heartfelt Thanksgiving

By Laura Gaskill

Go easy on yourself this year and allow some breathing room to enjoy the holiday

THE HARDWORKING HOME Smart Ways to Make the Most of a Compact Kitchen

Minimal square footage is no barrier to fulfilling your culinary dreams. These tips will help you squeeze the most out of your space

HOLIDAYS Your Post-Thanksgiving Game Plan

By Becky Harris

Once you’ve recovered from the big day, take these steps to make welcoming the next round of holiday guests easier

Sponsored

More Discussions

Pomegranate treats? Sukkot?

3

Have you made fruit leather? Any tips?

3

To Shortcake or Not to Shortcake

5

Someone’s going to recognize these

13

Books for foodies (fiction)

2