pennyaline wrote:
>
> Okay, again. The plum tart "doesn't look great in its Pyrex pie pan..."
> <sigh> What does that mean?


I've had that problem, even with simple apple pies. Pies look pale and
over-moist when cooked in Pyrex in temperatures and timings based on
tin/Al pinpans. They just don't get the bottom/crust browning they
need.

Mind you, I *never* do an apple/pear crisp ("crumble") in anything
*but* pyrex, as I want it uniform all the way across.