"sf" > ha scritto nel messaggio
...
> On Mon, 2 Feb 2009 09:23:44 +0100, "Pandora" >
> wrote:
>
>>
>>"sf" > ha scritto nel messaggio
. ..
>>> On Fri, 30 Jan 2009 11:03:10 +0100, "Pandora" >
>>> wrote:
>>>>
>>>>"Wayne Boatwright" > ha scritto nel
>>>>messaggio 5.250...
>>>>>
>>>>> Pandora, if you can find a dish anything at all like this one, it will
>>>>> be
>>>>> perfect for the pie. It's about 10 inches in diameter and about 2
>>>>> inches
>>>>> deep.
>>>>
>>>>It's the 2 inch deep the difficulty. Because I have a tarte pan but is
>>>>the
>>>>half of deepness.
>>>
>>> It doesn't need to be 2 inches deep Pandora, but the sides should be
>>> sloped. Google for an image of "pie pan".
>>>
>>>>Can I use an alluminiom pan (the one I use for cakes)?
>>>
>>> Cake pans are not used as pie pans because it's too hard to get the
>>> pie out, so your tart pan would be a better substitute.
>>
>>Tart pan is not so deep. But I could cover the cake pan with an oven
>>sheet
>>of paper. What do you think?
>
> I think it all depends on how much filling you have. The lemon
> meringue pies I've made didn't require a 2 inch deep pan. I also
> think that even with a round of parchment in the bottom, it's still
> going to be hard to get your pie out of the pan. You can't turn it
> upside down like you would a cake. My vote is for the tart pan.
> Google even turned up an image of a lemon meringue pie made in a tart
> pan. http://www.taste.com.au/images/recip...06/07/1800.jpg

Wayne told me that in his recipe there is a lot of filling. So I can't use a
tart pan. Ok I will do something

--
Cheers
Pandora