\n<\/p>\n
Who doesn\u2019t love the aroma of freshly baked pie wafting through the house? The smell of buttery crust and sweet, spiced bubbling filling is like a big warm hug that instantly gets you in the mood for dessert, the holidays, and the nostalgic feelings of being home sweet home. There\u2019s no question about it: Homemade pie is wonderful. But that doesn\u2019t mean that it\u2019s always a low-maintenance job!\n<\/p>\n
If you\u2019ve ever baked a pie, you probably know the common struggles that often come with the process. Whether you\u2019re a professional pastry chef or a beginner home baker, the woes are often quite similar, like proper greasing of the dish, achieving the perfect filling-to-crust ratio, slicing and serving struggles, and when it\u2019s all said and done, cleaning and removing those stubborn remnants off your pie dish.<\/p>\n
The great news is, you can say farewell to all<\/em> of the above by trying a tested and approved tip for baking pies. The trick is to bake your pie in a parchment-lined cake pan, rather than an unlined, greased pie dish. After seeing this tip on Instagram<\/a>, Allrecipes culinary producer Nicole McLaughlin<\/a> couldn\u2019t wait to put this tip to the test in her own kitchen! Check out more of Nicole\u2019s best tips for baking pie here.\n<\/p>\n <\/p>\n Slicing pie has never been easier<\/strong>. Ah, the dreaded first slice of pie! It\u2019s like throwing away the first pancake (or two). McLaughlin says the main reason she wanted to try this method was because \u201cgetting the first slice of pie out is always the worst, and the crust always breaks when you try and get your pie server between the crust and the pan.\u201d She explains that this method allows you to pull the whole pie from the pan and then cut it. Her final consensus? \u201cIt worked perfectly!\u201d\u00a0<\/p>\n Clean-up is an absolute breeze<\/strong>. The last thing anyone feels like doing at the end of a long day of hosting the holiday is battling their pie dish. If you\u2019ve ever worked with a stubborn pie dish, you know what a headache it can be to clean. From scrub to soak and then back again, the process can feel utterly hopeless. Thankfully, this method makes clean-up easy breezy because of the parchment paper lining. McLaughlin suggests crinkling the parchment first, then spreading it along the bottom of the pan, allowing any excess to hang over the sides to serve as little handles later, when it’s time to pull the pie out of the pan.\u00a0\n<\/p>\n The filling to crust ratio is on point!<\/strong> I don\u2019t know about you, but when it comes to pie, I\u2019m all about that crust\u2014and so is McLaughlin. The hardest sell for me on pie is usually the disappointing ratio of filling to crust. I want every mouthful to have a hearty bite of sweet and flavorful filling, and a generous serving of buttery, flaky crust. \u201cA bonus finding was that this method delivers a true deep dish pie and the crust to filling ratio is spot on,\u201d McLaughlin says. \u201cBecause everyone knows the crust is the best part!\u201d Couldn\u2019t agree more, my friend. Discover the \u201cbest ever pie crust\u201d here.\n<\/p>\n <\/p>\n McLaughlin is happy to report that this hack absolutely works and is totally worthy of a try this holiday baking season. In raving about the concept, she says that \u201cthe pie looks impressive and I will<\/em> be using this method again!\u201d She loves that this method makes it more accessible for people to bake a beautiful pie. \u201cNot everyone has a deep-dish pie plate or, they may want to showcase a pie out of the pan on a pedestal plate or platter,\u00a0instead of in the pie plate,\u201d she says. That\u2019s why baking your pie in a parchment-lined cake pan is the perfect shortcut to try this holiday baking season. Learn more about cake and baking pan size conversions here.\n<\/p>\n<\/div>\n
\n<\/figcaption><\/figure>\n Why You Should Bake Your Pie in a Parchment-Lined Cake Pan <\/span> <\/h2>\n
Bottom Line <\/span> <\/h2>\n