Anything baked "en papillote," in a paper or foil pouch, will bake more evenly and will also retain a lot of its moisture. I use this technique for things like fish and vegetables (even lasagna when I cover it with foil while baking) but never considered it for sweet baked goods. It's probably a great method for anything that doesn't require the release of moisture or a browned top, but maybe not a good idea for anything that relies on a leavening agent, yeast, or steam to make it rise. In that respect I can see how a pie would be an ideal choice.

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