Fat Daddios 9 Inch Aluminum Pie Pan
Aluminum is recognized as the ideal metal for outstanding baking results.
This is critical for cake, pastry, and delicate dessert recipes.
Dark steel or heavy steel based bakeware retains heat and continues baking your recipes long after being removed from the oven.
If aluminum is good then anodized aluminum is perfection.
Believe it or not, aluminum is porous like a sponge and will absorb fats, sugar, oil, dish soap and detergents.
Anodizing safe-seals the natural pores of aluminum creating a:smoother, thicker, safer more versatile baking surface.
Anodizing creates a non-reactive surface which allows you to bake a wider variety of ingriedents like citrus fruits and tomato based foods and sauces.
These ingredients react poorly with ‘natural aluminum’ and ‘aluminized-steel’ products and can actually leach unwanted flavors, and even aluminum, back in to your baking.
Anodizing is not a coating.
Its an environmentally-friendly process that contains no chemical additives, dyes, CFCs, PTFEs, or PFOAs.
Anodizing is the reason Fat Daddios bakeware will never chip, flake, peel, pit, or rust.
Cupcake Batter = 3 Layer 6 Inch Cake
Cupcake batter that produces about 12-15 cupcakes is the perfect amount for a 3 layer 6 inch cake. One dozen cupcakes usually takes about 3-4 cups of cake batter, which divides perfectly between 3 6 inch cake layers. This means that you can essentially turn any batch of cupcakes into a small layer cake. Ive tested this several times with many different flavors, but usually stick with vanilla cake and chocolate cake, which are made from my vanilla cupcakes and chocolate cupcakes respectively.
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- Anodized aluminum material is non-reactive with acidic foods commonly used in pie baking
- Heats quickly and evenly, then cools quickly to prevent dry, overbaked pies
- Anodizing process delivers a safe pan that won’t chip, peel, rust, or flake PFTE and PFOA free
- Durable 18-gauge construction is built bakery tough for long-lasting use
- Ensures consistent results across recipes so you can bake with confidence
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Everyone loves pie. Watch this video to see which of these 5 popular styles of crust is your favorite.
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Check out the video for a glimpse of Fat Daddio’s expertly designed ProSeries pie pans, and get to baking irresistible confectionery creations in your kitchen!
Customer questions about this product
- Can I clean this pan in the dishwasher?
- Hand washing your anodized aluminum bakeware is recommended. A majority of commercial dish washing detergents contain harsh chemicals and phosphates that can discolor the surface of the pan. The same may be caused by bleach, oven cleaners, and other caustic cleaning agents. Avoid the use of aggressive chemicals to maintain the beauty of your Fat Daddio’s anodized aluminum bakeware. Refer to the Care Instructions resource provided for recommended cleaning methods.
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Mini Chocolate Chip Pies
These bite-size Mini Chocolate Chip Pies are like a pie-cookie hybrid. Delicious and easy to make, too!
I often find myself with a baking conundrum of wanting to bake something new but also craving something Ive made many times. Those are the best times for tweaking a tried and true recipe to make it fresh again.
Thats the story with these Mini Chocolate Chip Pies. I originally got a recipe for a chocolate chip pie years ago from a friends grandmother. Its a bit like a cookie-pie mash-up, and its so easy and so good. Since then, it has seen many iterations including a fully loaded pie and a big slab pie. And now we have it in bite-size form!
Youll need your favorite recipe for a single 9-inch pie crust to get started. You can find my favorite one on any of my traditional pie crust recipes, but any traditional crust will work just fine. Hey, if you want to use store-bought, thats okay, too.
The filling really couldnt be easier to make. Everything just goes into one mixing bowl and gets stirred together. You can certainly use a hand mixer if you like, but a mixing spoon will serve you well, too.
These little pies are jam-packed with chocolate chips. As these pies are quite small, youll definitely want to go with mini chocolate chips for the filling. If you dont have mini size, you can always chop some regular size chocolate chips or a chocolate bar.
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How To Prep Your 6 Inch Cake Pans
After you choose your 6 inch cake batter, its time to start prepping the cake pans. First, make sure you have quality 6 inch cake pans. I started using Fat Daddios 6 inch cake pans last year and loved them so much that I switched out my 9-inch and 8-inch cake pans for the Fat Daddios brand. From one baker to another these pans are incredible quality for the price. Not working with this brand, just a genuine fan.
The smaller the cake, the more difficult it is to neatly release from the baking pan. Heres my guaranteed solution so that your 6 inch cake layers glide right out:
I usually keep a stack of parchment rounds on hand just in case Im in a rush to get a cake in the oven. For cake emergencies, of course.
Divide the batter evenly between the cake pans and bake.
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How To Make Small Batch Pie Crust:
In a large bowl, whisk together the flour, sugar, and salt.
Scatter the shortening over the flour mixture and using a fork incorporate the shortening. The mixture will resemble coarse sand.
Add the chilled butter cubes over the course flour mixture. Use a fork to incorporate the butter.
Sprinkle ice water over the dough half a tablespoon at a time. Press the dough together with a fork after each water addition. Stop adding water once the dough has come together.
Then flatten the dough and shape it into a disk . Wrap the dough disk tightly with plastic wrap, and refrigerate them for at least 1 hour.
When youre ready to use the dough, remove it from the refrigerator and let it sit for approximately 10 minutes, so that it softens and is easier to roll out.
How To Frost & Decorate A 6 Inch Cake
You need about 2.5-3 cups of frosting to frost a 3 layer 6 inch cake. The frostings paired with the cupcake recipes listed above are plenty for your 6 inch cake, such as vanilla buttercream or chocolate buttercream. Assembling and decorating a 6 inch cake is just like putting together a larger cake, but the smaller size is definitely easier to work with.
Tools I find helpful:
Since this is a small cake, its easy to pick up with a couple flat spatulas and carefully transfer to a cake stand or serving plate. You can also use cake boards, which are cardboard cut-outs that provide a sturdy foundation for your cake if you need to move it to another surface.
Small cakes are taking over! Which flavor will you try first?
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To Bake A Filled Double Pie Crust:
Adjust an oven rack to the lowest position and place a rimmed baking sheet on the rack. Heat the oven to 450 degrees F .
Prepare the pie filling of your choice.
Roll out the double pie crust on a floured surface then place the bottom crust into a 6 inch pie pan.
Pour the filling into the unbaked bottom crust.
Lay the top crust over the filling, then seal and crimp the edges of the crust using either your fingers or a fork.
Cut 4-5 vent holes in the top of the pie crust.
Brush the top crust with beaten egg, and then sprinkle a half tablespoon of sugar over the crust.
Carefully place the pie on the hot baking sheet in the oven then reduce the temperature to 425 degrees F . Bake at this temperature until the top crust is golden brown. This should take 20-25 minutes.
Once the top is golden brown, rotate the baking sheet, and turn the temperature down to 375 degrees F . Bake another 30-35 minutes, until the top crust is a deep golden brown.
Remove the pie from the oven and allow it to cool a bit before serving.
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