Apple pie and quiche tins
Asked on 23 May 2017 by West
Hello Lindsey,
I notice that your more recent recipes for apple pie and quiches use a sponge tin rather than the traditional rimmed pie tin or flan tin. Is there any advantage in this or can I stick to the old tins.
Regards
Alan
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Posted on 14 Feb 2022 by Delia Online Team
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Hello Alan,
For the apple pie…
The shallow, lose base tin makes an excellent apple pie with crisp pastry which is easily removed from the tin and transferred to a serving dish before it’s portioned.
A flan ring on a baking tray is a bit harder to maneuver after baking and the baking sheet cannot be preheated to help crisp the base.
A traditional pie dish looks nice but it’s more likely to have a ‘soggy’ bottom and serving is not as neat.
For the quiches….
For beginners who don’t have a metal flan tin they can use the sandwich tin for more recipes.
They make nice deep filled quiches.
For beginners that are looking of a good range of tins to make Delia’s recipes the Delia Online tins are a good investment. If you have equipment that still serves you well yes you can ‘stick with the old ones’ as you say.
Kind regards
Lindsey