PSA: Your homemade apple pies don’t have to be circular! Skip the pie plate and bake a pie in a rectangular casserole dish instead. You may never go back to a traditional round pie pan. I’ll tell you why…
There’s More Fruit Filling
Let’s do some simple math to justify the case for a rectangular pie: With its larger size, baking a pie in a 13×9-inch casserole dish will result in more filling. So the filling-to-crust ratio will be better than in a 9-inch circular pie. If you’ve regularly seen folks leaving excess crust on their finished plates, it’s time to switch to a casserole dish.
Start with this fabulous recipe for apple-cranberry pie or a deep-dish apple pie developed for the casserole dish. You can also strike out on your own by keeping in mind that you’ll need to up your standard filling ingredients depending on the width and depth of the larger dish.
You Can Plate Up More Pieces
Maximize the number of bites per pie! How so? A bigger, rectangular pie will naturally yield more pieces, and thereby feed more folks.
Square slices are also much more efficient to cut, serve and eat than triangular slices from circular pies. Plus, the whole dessert gains a bit of a rustic look that sets it apart from standard pies.
Looking for the perfect dish to carry your pies (and, well, casseroles)? Here are the casserole dishes we’d love to cook with.
It’s Easier to Transport
Nearly-unbreakable glass, ceramic and aluminum casserole dishes are designed to be sturdy—and easy to transfer from your oven to the table. They travel well! Many, if not most, casserole dishes come with a lid for sealing in all that sweet goodness.
No lid? Cover your pie in foil and slide your dish into that casserole carrier you got at your wedding shower but have rarely used. (That might be just me, though.)
Next time you’re making pie for a hungry crowd, prepare it in a casserole dish. We’re confident that this will become your new go-to pie plan. “Crust” us!
Our Best Slab Pie Recipes
"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
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Since our area has an annual blueberry festival, my daughters and I are always looking for great new berry recipes to enter in the cooking contest. These lovely yummy bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine
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Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and pretty color, they're destined to become a holiday classic. —Jane Kamp, Grand Rapids, Michigan
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I love to cook large quantities and do most of the cooking for our church functions. People seem to enjoy these scrumptious bars even more than pecan pie. —Clara Honeyager, North Prairie, Wisconsin
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A lattice top serves as a charming frame for this special holiday dessert filled with fresh pears and candied fruit. Add a dollop of whipped cream if you like. —Johnna Johnson, Scottsdale, Arizona
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For a new spin on peach pie, try these easy-to-love bars. The mellow fruit flavor really comes through. —Hubert Scott, Cockeysville, Maryland
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You'll find this pie's very convenient for taking to a covered-dish supper, picnic, etc. But be prepared—people always ask for a copy of the recipe! —Dolores Skrout, Summerhill, Pennsylvania
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The color alone from the Red Hot candies makes this slab pie an instant hit. It's my absolute favorite because it holds so many family memories for us.—Linda Morten, Somerville, Texas
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The first time my husband and two daughters tried this dessert, they thought it was delicious. It has all of the spicy pumpkin goodness of the traditional pie without the fuss of a pastry crust. —Denise Goedeken, Platte Center, Nebraska
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My husband loves pie, so I made one with apples, raspberries and cranberries. It’s so good, I bend the rules and let the grandkids have it for breakfast. —Brenda Smith, Curran, Michigan
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These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. —Carolyn Custer, Clifton Park, New York
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Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. —Taste of Home Test Kitchen
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One of my favorite make-and-take desserts, this deep-dish pie is based on an old Hungarian recipe that's popular in this part of Ohio. The easy cookie crust is the best part. —Diane Shipley, Mentor, Ohio
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These bars taste like a cross between pumpkin pie and pecan pie—yum! If you can't find butter cake mix, yellow cake mix works. —Sue Draheim, Waterford, Wisconsin
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This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts
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This is one of my husband's favorite recipes, and he suggested I send it in to your contest. I've been making it for many years. —Judy Taylor, Shreveport, Louisiana
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Ceara Milligan
