Emilie Meyer
Apple pie is a beloved dessert, but what if you don't have a pie tin? Well, you can absolutely bake an apple pie in a cake pan! Round cake pans are the best option due to their similarity in shape and depth to pie tins, making it easier to adapt traditional apple pie recipes. Springform pans are another great choice as you can remove their sides, making it easier to get your pie out of the pan. Cast iron skillets are also similar to pie tins in shape and depth, but they come with their own set of rules for use. So, if you want to bake an apple pie but only have a cake pan, go for it! You may just need to adjust the baking time and fill your pie a little more generously.
| Characteristics | Values |
|---|---|
| Baking pan shape | Rectangular or round |
| Baking pan size | 9x13 or 15x10 |
| Baking pan type | Cake pan, cast iron skillet, springform pan |
| Baking time | 40-60 minutes |
| Filling | Apples, sugar, cinnamon, nutmeg, lemon juice, butter |
| Crust | Shortcrust dough, flaky pastry dough |
| Toppings | Glaze, icing, confectioner's sugar |
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What You'll Learn
Using a cake pan instead of a pie tin
You can bake an apple pie in a cake pan instead of a pie tin. Round cake pans are the best option because they are very similar in shape to pie tins, which makes adapting traditional apple pie recipes easier. The main differences between the two are that cake pans are deeper and do not have sloped sides like pie tins, which can make getting the pie out a little trickier. However, if you line the cake pan with parchment paper, removing the pie will be much easier.
When using a cake pan, you can usually follow a standard apple pie recipe, but you may need to allow for a few extra minutes of baking time and you may want a little more filling. If you want to make a large pie, you can use a 15x10 baking pan, but for a regular-sized pie, a 9x13 pan will work.
To make the pie, start by greasing the cake pan with butter and lining it with parchment paper. Then, prepare your pastry and roll it out onto a sheet of parchment paper dusted with flour. Drape the pastry over a rolling pin and transfer it to the cake pan, gently pressing the dough along the base and sides to maintain its shape. Trim the pastry edges, but leave the parchment intact for easy removal.
Next, spread your desired filling onto the pastry-lined cake pan. For an apple pie, this could include chopped walnuts, butter, and apples that have been pre-cooked and cooled. To create a lattice top, place six strips of pastry loosely across the pie in one direction and gently fold back every other strip to weave in perpendicular strips. Trim the excess pastry and tuck the edges of the lattice into the cake pan.
Finally, bake your pie according to your recipe's instructions, allowing for a few extra minutes of baking time if needed. Once it's done, let the pie cool in the pan before removing it if you lined the pan with parchment paper. You can dust the pie with confectioners' sugar if desired, and then it's ready to serve!
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Apple pie recipe ingredients
Apple pie is a delicious dessert, perfect for gatherings and potlucks. It is also a great make-ahead dish, as an unbaked apple pie can be stored in the freezer for up to 2 months.
The ingredients for a classic apple pie are simple and usually include:
- Apples (a mix of sweet and tart varieties, such as Granny Smith, Cortland, and McIntosh, are recommended)
- Sugar (granulated and/or light brown)
- Cinnamon
- Nutmeg
- Lemon juice
- Butter
- Flour
- Salt
Some recipes also include additional ingredients such as:
- Vanilla
- Brandy
- Turbinado sugar
- Milk
- Egg
- Baking powder
- Sour cream
The exact quantities of each ingredient will depend on the size of your pie and your personal preferences. For example, if you prefer a sweeter pie, you may want to increase the amount of sugar, or if you like a more spiced pie, you can add extra cinnamon and nutmeg.
Now, let's get into the specifics of preparing the apple pie filling. The apples should be peeled, cored, and sliced into 1/2-inch thick pieces. You can decide whether to slice them into thin or thick pieces, depending on your desired texture. Thicker slices will create a sturdier pie, while thinner slices will result in a softer, juicier filling. The apple slices are then coated in sugar and spices, such as cinnamon and nutmeg. Some recipes also suggest sprinkling lemon juice over the apples to add a tangy flavour and prevent browning.
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Preparing the cake pan
Once you have selected your pan, grease it with butter. This will help the parchment paper stick to the pan. Next, line the pan with parchment paper, allowing for a generous overhang. This step can be omitted if you plan to serve the pie directly from the cake pan.
If you are preparing a lattice-top pie, you will need to create a base layer of pastry in the pan. To do this, roll out your pastry on a sheet of parchment paper dusted with flour. Layer a sheet of plastic wrap over the dough and roll from the centre towards the edges until it is approximately 12 inches (30 cm) in diameter and about 1/8 inch (3 mm) thick. Drape the pastry over a rolling pin and transfer it to the parchment-lined cake pan, gently pressing the dough along the base and sides of the pan to maintain its shape. Trim the pastry edges, but leave the parchment intact for easy removal. Cover the lined pan with plastic wrap and refrigerate for at least 40 minutes.
For a standard apple pie with a top crust, you can skip the lattice-top steps and simply roll out your dough to fit the pan. Place the dough over the filling and seal the edges. Brush with milk and sprinkle with sugar before baking.
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Preparing the apple pie filling
Next, combine the apples with other ingredients such as sugar, lemon juice, cinnamon, nutmeg, and other spices in a large bowl. You can adjust the sweetness and spice mix to your preference. Toss the apples to coat them evenly in the mixture. If you prefer a caramel flavour, you can swap out white sugar for brown sugar.
At this stage, you can choose to pre-cook the filling to ensure the apples are cooked to your desired consistency and to avoid a watery filling. This also allows you to taste and adjust the sweetness before baking. Simply cook the filling in a pan until the apples are tender, and then let it cool before using it in your pie.
If you decide not to pre-cook the filling, spread the apples evenly over the bottom crust of your pie, discarding any excess liquid at the bottom of the bowl. Cover the apples with the top crust, seal the edges, and proceed with baking your apple pie in the cake pan.
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Baking the apple pie
Apple pie is a beloved dessert, and it can be made in a cake pan if you don't have a traditional pie tin. Round cake pans are the best option due to their similarity in shape to pie tins, but you can also use a springform pan, which is even easier to remove the pie from. You can use a standard apple pie recipe with a cake pan, but you may want to increase the filling slightly and allow for a few extra minutes of baking time.
To bake an apple pie in a cake pan, first grease the pan with butter and line it with parchment paper, leaving a generous overhang. Then, prepare your pastry and roll out one portion of the dough on a sheet of parchment paper dusted with flour. Layer a sheet of plastic wrap over the dough and roll from the centre outwards until it is about 12 inches in diameter and 1/8 inch thick. Drape the pastry over your rolling pin and transfer it to the cake pan, gently pressing the dough along the base and sides to maintain its shape. Trim the pastry edges but leave the parchment intact for easy removal, then cover the pan and refrigerate for at least 40 minutes.
Next, prepare your filling. For a large pie, you will need about six Granny Smith apples, peeled and chopped into 1/2-inch pieces. Place the apples in a large bowl and toss with lemon juice. In a separate bowl, combine flour, sugar, salt, and baking powder, cutting in shortening until the mixture resembles coarse crumbs. Combine egg yolks and cold water, sprinkling this over the dry ingredients and tossing with a fork. If needed, add additional water, one tablespoon at a time, until the mixture can be formed into a ball.
Roll the second ball of dough into a large rectangle, about 12x15 inches. Spread the cooled apples onto the base of the pastry-lined cake pan, then sprinkle with cinnamon, nutmeg, and brown sugar. Dot the apple mixture with butter, then lay the second sheet of pastry over the apples and seal the edges. Cut vents in the top crust and brush with milk and a little more sugar.
Bake your pie at 350-400 degrees Fahrenheit for 50-60 minutes, until the crust is golden brown and the filling is bubbly. Allow the pie to cool in the pan, then dust with confectioner's sugar if desired. You can also make icing by whisking together melted butter, powdered sugar, vanilla, and milk, and drizzling this over the cooled pie.
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Frequently asked questions
Yes, you can use a cake pan to make an apple pie. Round cake pans are the best option because of their similarity in shape to pie tins, making it easier to adapt traditional apple pie recipes.
A springform cake pan is a good choice as you can remove the sides, making it easier to get the pie out. A 9-inch springform pan is recommended for an apple-pie cake. You can also use a cast iron skillet, which has sloped sides to help achieve the classic pie shape.
You can use a standard apple pie recipe and follow the same directions as you would for a pie tin, but you may want to increase the filling amount and allow for a few extra minutes of bake time.
To make it easier to remove the pie from the pan, you can line the pan with parchment paper before adding the pastry. You can also grease the pan with butter, which helps the parchment stick.
Yes, you can serve the pie directly from the cake pan if you prefer.
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