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Old 04-21-2017, 06:41 AM   #1
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Can I get away with...

Using a 9" cake pan for a 9" pie pan? I cannot find one pie pan in this house but I have 6 cake pans.
I'd like to try baking some crustless pumpkin pie and crustless quiche. At best, nothing will bubble out. At worst, it will be fun trying to remove a slice.

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Old 04-21-2017, 07:07 AM   #2
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Yes you can and you have already noticed one pitfall.
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Old 04-21-2017, 07:09 AM   #3
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Another option would be to use a non-stick frying pan.
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Old 04-21-2017, 07:32 AM   #4
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Good thinking Aunt Bea!
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Old 04-22-2017, 11:46 AM   #5
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You might try lining the bottom with parchment paper, might make it a little bit easier to remove.

If you do use a non-stick frying pan be sure the handle is oven safe.
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Old 04-22-2017, 12:06 PM   #6
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Quote:
Originally Posted by dragnlaw View Post
You might try lining the bottom with parchment paper, might make it a little bit easier to remove.

If you do use a non-stick frying pan be sure the handle is oven safe.

Parchment paper is my friend... First cake recipe I tried, the blogger suggested lining the bottom of the greased cake pans.. I do it every time and cakes just plop out beautifully... I'm a wiz at cutting round sheets now...
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Old 04-22-2017, 12:07 PM   #7
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Thanks for the help. Made a crustless quiche in a 9"round cake pan yesterday. This morning, I tried a crustless pumpkin pie in a 9 x 9 pan. Both were very easy to remove. However, both came out soggy. Lots of moisture. Can someone help, or should I post a new thread?
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Old 04-22-2017, 12:44 PM   #8
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Thanks for the help. Made a crustless quiche in a 9"round cake pan yesterday. This morning, I tried a crustless pumpkin pie in a 9 x 9 pan. Both were very easy to remove. However, both came out soggy. Lots of moisture. Can someone help, or should I post a new thread?
You have to let custards sit and cool down. The custard will reabsorb the moisture. Bake until the edges no longer giggle but the center does. Then let it cool down. First to room temperature, then in the fridge. The residual heat will finish cooking the center and help solve the moisture problem.
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Old 04-23-2017, 05:02 AM   #9
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You have to let custards sit and cool down. The custard will reabsorb the moisture. Bake until the edges no longer giggle but the center does. Then let it cool down. First to room temperature, then in the fridge. The residual heat will finish cooking the center and help solve the moisture problem.
Ah...No. The quiche was cooled in the pan for several hours. Then refrigerated overnight. The custard must have reabsorbed the moisture because it was soggy the next day. Shouldn't the 400 Degree baking have cooked/evaporated the excess moisture to begin with?
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Old 04-23-2017, 07:19 AM   #10
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Could it be that hey were overlooked? If eggs are over cooked they give off moisture.
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