I keep looking at pies, and all I see are 9" pies. The problem with a 9" pie is that a family of 2 has no business eating all the calories in that large a pie. It yields 8 slices and 4 of them will go soggy after the second day. I have figured out that a 7" pie pan yields 4 appropriately sized slices....2 for tonight and 2 for tomorrow. I can make a peach pie with a lattice crust with one pie crust and half the ingredients of the 9" pie. Fast forward 2 days. End of pie. Period. Perfect. I found a 7" pie pan on Amazon (diameter from rim edge to rim edge...inside diameter about 6.5") but everyone complains (rightfully so) that they are cheap tin and they rust. C'mon King Arthur. How about convincing one of your venders (like USA pans) to make a quality 7" pan with a non-stick finish, then promote it in your catalog by featuring recipes for pies that bake perfectly in that 7" pie pan so that I don't have to do the math to cut a recipe in half. Call your feature "Pie for 2". Or publish a booklet of baked and refrigerated pies for 2. PLEASE.

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