Hi Darlene, we don't recommend using the approach you've described because by putting your pie pan into another pan, you're insulating the bottom from the direct heat. That means that you're very unlikely to get the bottom crust to brown during the specified baking time. You'd be better off just baking the pie in the glass pan low in the oven over a high heat. Otherwise, try the metal pan approach on a baking stone. Good luck! Kye@KAF

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