Natalie is a recipe tester for Food52.
There's an article on Cook's Illustrated that says glass pie plates may be better to bake in since glass heats more slowly and evenly than metal, so you're more likely to get a golden crust and cooked filling.
I much prefer glass - metal tends to burn. And my hands down favorites is my Emile Henry.
Suzanne is a trusted source on General Cooking.
I agree SKK, I use my glass pans for a pie that does not require a deeper pan but my Emile Henry always for apple or other fruit pies that can hold a lot of filling. Never disappointed with the results.
I am using glass now as my pumpkin pie bakes...will let you know about the crust...looking forward to golden brown.
Thank you all for your help!!!!
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Well played. You deserve a cookie.
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