I’ve been baking pies for about 60 years. My very first pie was a success when I was a teenager, and I never looked back. I bake them (mostly) in a brown glass pie dish. They turn out great. But I’m going to put my next pie on a sheet pan on the bottom shelf of the oven. However, that brown glass pan has stayed with me through numerous intercity and intracity moves. It makes wonderful pies; but I don’t think I’ll change to metal. Thanks for the article.

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