One of the things that I forgot to mention yesterday, when we were talking about low carb crusts for holiday pies and cheesecakes, is the absolutely invaluable spring form pan. You really should have these things in a number of sizes. If you have to choose only one, I would recommend a 9” with as deep a ring as you can find. I prefer non-stick in this application. You will not be scratching around on the surface of this thing too much, so it shouldn’t affect sloughing of the coating into the food, as can sometimes happen with skillets or sauce pans. Heavier gauge is better than light gauge. The obvious use for these things is cheesecakes. That was my first introduction to them. However, I really like to use these things for a deep dish apple pie. (NOTE: I particularly like apple here because the filling will stack and the moisture may be easily controlled.) Any pie that allows for blind baking (cooking the crust a bit before it is filled) and filling with a cooked filling will work well. Just be sure not to lap the crust completely over the ring of the pan. Rather, mound it up on the top of the ring. Remember, you are going to pop this form open and the ring is going to expand. If the crust is folded over the ring and baked, you will break the crust and ruin the effect.
I always spray the spring form with cooking spray. It hurts nothing and can be a really life save if the filling boils over during final baking. The releasing agent will let the stuck on sugary filling release without ruining the dramatic presentation that this technique will produce.
I’ve also made some pretty spectacular soufflé type things with these. That takes a bit more doing and is a bit lengthy for our discussion here. If anyone is interested, just respond with a post and I will be delighted to comment.
Look for a spring form pan at one of the good sponsors on our page here. It makes them and me very happy! Have a great Thursday and Pura Vida!
