I can't wait to try this recipe. I like the "rustic" part of the crust (I make one with apples), but my question is this-why a dark metal pie pan - can I use glass (LeCruset) and/or just assemble it on parchment on a baking sheet?? I like dark metal because it really does a nice job browning the crust. But of course, use whatever method you like; bake on the bottom rack for awhile, though, as that helps, too. PJH

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