The perfect pie (pan)

We haven’t hosted a large Thanksgiving in several years, so I can afford to use Thanksgiving as the opportunity to test the kitchen’s readiness for the December holidays. I make a list of what’s missing and, of course, discover what aging piece of equipment is about to give up the ghost. (This year, the toaster oven suddenly lost it while trying to heat a casserole dish full of extra stuffing.)

As usual, I volunteered to bake pies for the Thanksgiving feast we were invited to at our friends’ house. I love to bake piece because I have such great pie pans, especially this one, for fruit pies:

Apple pie

Apple pie in vintage HOLZIT pie plate with deep lip.

It is a medium-size (9-inch) pan with a wide, deep lip that catches any bubbly juices from the pie. That means I don’t have to fit foil-covered cookie trays beneath my pies or spend the next few days trying to chisel baked sugar syrup off racks or oven surfaces.

It’s not easy to find a HOLZIT aluminum pie plate! I inherited one, and I’ve spotted one or two on eBay over the years. There’s also a new $49 Royal Prestige 11-inch stainless steel pie plate with a wide, medium-depth, lip — pricy, but pretty wonderful (and available only through distributors or on eBay).

The Royal Prestige is notable because it’s an 11-inch pie plate — not easy to find in stores.  You can still find 11-inch vintage Pyrex (#211) on Etsy or eBay for about $15.

(The pie plate in the background, containing a pecan pie, is a 9-inch vintage anodized aluminum by Regal. It has a wide, but not deep, lip. You can find them, as I did, on eBay.)

 

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