I only have deep
dish glass pie pans and I usually just cook my pies 5 - 10 min longer.
Not exact matches
Prepare your crust and press it into the bottom of a lightly coconut oiled 6 - inch spring form
pan (I'm sure a regular
pie plate works too — or an 8 - inch
glass dish — whatever you have on hand).
i will say that i took a few liberties with the spice / cheese mix (i used the parmesan but also added some sharp white cheddar, i used the flour and the scallions but since i don't like thyme i just used my penzey's fox point seasoning) and i baked it in my little 7 × 10 ″ ikea
glass casserole
dish because i don't have any cake /
pie pans.
I think next time I'll make them a little smaller and use s 9 × 13
dish because the 9 rolls were so big, even in a 9 ″
glass pie pan
I somehow wound up with extra filling and topping so I was able to make a full 9»
glass pie pan and a single serving corning - ware
dish (which I saved for the next day) and it.
That way, I just flipped the
dish over and pressed the batter into the
glass pie pan.