The author calls for a 10" pie pan in the headnote.
If you use a 7" springform you will have leftover dough and filling. In fact, the volume of the 7" springform pan is half of the 10" springform (assuming the same pie height).
Personally I would make a half recipe and use the 7" springform. The author acknowledges that it is really rich and when an American recipe author says that, it's a gutbuster.
A 10" savory pie cut in 6 slices is a monstrous portion. At my dinner table, I would definitely go for a smaller serving.
well, I am serving 3 teenaged boys....However, I may just make up the filling and look at the volume it makes and decide which pan to use. I'll keep you posted.
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4 Comments
If you use a 7" springform you will have leftover dough and filling. In fact, the volume of the 7" springform pan is half of the 10" springform (assuming the same pie height).
Personally I would make a half recipe and use the 7" springform. The author acknowledges that it is really rich and when an American recipe author says that, it's a gutbuster.
A 10" savory pie cut in 6 slices is a monstrous portion. At my dinner table, I would definitely go for a smaller serving.
Assuming they like it, any leftovers will be demolished in a day.