Yes, you can. There are differences in browning, bake time, and temp between glass and aluminum - a lot of sites recommend decreasing the temp by 25 degrees if using glass in a recipe meant for aluminum, or checking on your baked good earlier for aluminum. But for pies I particularly rely on visual cues over everything else (well browned crust, bubbling filing for fruit pies, slight jiggle in the middle for custard pies).
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