Hot take: ceramic pie plates beat glass for fruit pies

I used glass for years because that's what my mom had, then last Thanksgiving I grabbed a ceramic dish by accident at a garage sale for $3. The bottom of my apple pie came out golden instead of soggy and the edges didn't burn at all. Has anyone else noticed a big difference switching between pan materials?

2 comments

2 Comments

mason_flores2123h ago

Got a glass pie plate now and I'm wondering if the ceramic one actually browns the bottom better or if it's just a placebo effect... Did you have to adjust the oven temp at all when you switched, like lower it by 25 degrees or something? I keep getting a pale bottom crust with glass no matter how long I leave it in there. Also, does the ceramic one hold heat longer when you take it out of the oven, or is that more about the thickness?

wadebailey22h ago

Ngl I was team glass for years but ceramic definitely browns the bottom way better, it's not just in your head. I actually had to drop my temp by like 15-20 degrees cause the crust was getting too dark before the filling was done.