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  • Chicago Metallic Non-Stick Cup Pie Set
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Chicago Metallic Non-Stick Cup Pie Set

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List Price: $24.99
Price: $15.88 & FREE Shipping on orders over $35. Details
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  • 4 Cavity pie pan for individual dinners and desserts: pot pies, fruit pies, tarts
  • Lift and serve feature allows quick and easy removal; dough cutter included makes perfect bases and tops
  • Individual pies measure 4-1/4-inch diameter ; pan measures 11.2 by 11.2 by 1-1/4-inch
  • Heavy duty construction; easy release, non-stick coating for ease of baking and cleanup
  • Dishwasher safe; 25-year warranty
19 new from $14.95 1 used from $15.15

Frequently Bought Together

Chicago Metallic Non-Stick Cup Pie Set + Ateco 14406 6-Inch Round Stainless Steel Cutter
Price for both: $21.60

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This item: Chicago Metallic Non-Stick Cup Pie Set
Customer Rating (84) (8) (39) (17)
Price $ 15.88 $ 13.16 $ 8.57 $ 11.99
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Sold By Amazon.com MyKitchCo Sharp Gear Amazon.com
Material Steel Nonstick Plastic Steel
Dimensions 1.25 inches x 11.2 inches x 11.2 inches 3 inches x 7 inches x 7 inches 2.25 inches x 9 inches x 8.75 inches 1.75 inches x 16 inches x 11.75 inches
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Product Details

  • Product Dimensions: 11.2 x 11.2 x 1.2 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0053SFQ5I
  • Item model number: 26690
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (84 customer reviews)
  • Amazon Best Sellers Rank: #11,251 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Chicago Metallic is the preferred choice by bakers who understand quality, design and durability. Chicago metallic never disappoints: non-stick, easy release with every recipe, effortless clean-up and consistency that defines a new meaning to perfection every time. Specialty bakeware. Where design and innovative meet with Chicago Metallic. These pans offer more personality to the kitchen, fully equipping your inner-baker to get more creative. Whether its turning out bite-sized pre-sliced brownies or savory lasagnas for dinner, Chicago Metallic continues to work in your kitchen. The Chicago Metallic non-stick cup pie set pan features heavy duty construction. Great for pot pies, fruit pies, tarts and more, this 4 cavity pie pan is perfect for individually sized dinners and desserts. The lift and serve feature makes for quick and easy removal. The 2 sided dough cutter included is perfect for cutting perfectly sized pie bases and tops. Each Chicago Metallic pan is designed with a non-stick, easy release for ease in baking and cleaning. This cup pie set pan measures 11.2 by 11.2-inch. All Chicago Metallic pans are dishwasher safe and come with a 25-year warranty.

Customer Reviews

It is very easy to clean.
Paula
I like the fact that I can either make sweet pies or traditional chicken or turkey pot pies and love the size, it's perfect.
C. Karam
The crust cutter is great for cutting out a decorative top crust for your pie, but a tad small for the bottom crust.
Angela

Most Helpful Customer Reviews

89 of 90 people found the following review helpful By NJdilettante on September 24, 2011
Verified Purchase
I love this pan! It makes super little pies and the non-stick surface is wonderful and unbelievably easy to clean. The removable bottoms allow you to easily pop out the pies with no damage to the crust. And, they're very "green" - no throw-away little aluminum pie pans.

Don't count on the included recipes. There are only 3, and they're printed on the INSIDE of the box. This is the reason I'm not giving the pan a 5-star rating. If you're like me and want to keep the pan in the box, you'll have a difficult time reading the recipes.

I've had success using my regular pie recipes, just adjusting the cooking times. It takes a bit of experimentation to get the cooking times right, but once you do, the pies come out great.

I found the included cutter to be too small for a one-crust pie. I got better results using a 6 inch round cutter. FYI - I'm getting 4 2-crust pies, or 8 1-crust pies out of my regular 2-crust pie crust recipe. Each mini-pie holds a *generous* 1/2 cup filling. For example, my regular pumpkin pie recipe yields 4 1/2 cups of filling, and I got 8 mini-pies from the recipe.

I have MANY other Chicago Metallic pans, and highly recommend their removable bottom cake pans.
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51 of 52 people found the following review helpful By CooknNuStuff on September 10, 2011
Verified Purchase
I ordered this in order to make and freeze pot pies for my husband and I.
I made, seafood, chicken, and beef pot pies, froze them in the pan, and then
took them out and wrapped them individually and vacuum sealed them. Now I have
supper whenever I don't want to think about it.

I also froze peach and apple pies.

Just why I ordered it.
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27 of 27 people found the following review helpful By K. Bauchelle on October 15, 2011
Verified Purchase
I've had this for a few weeks now, and have used it a number of times - loving it so far! I've only attempted savoury pies thus far, but will try fruit soon, I hope. I agree with a previous reviewer that the cutter supplied can err on the small side - particularly if your pastry shrinks even a small amount - but with care, I've been able to make it work, and it certainly makes things easy!

I highly recommend this pan. It's fun and easy to use, good value for money, and cleans up beautifully. This is my second Chicago Metallic product and they are quickly winning me over!
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29 of 30 people found the following review helpful By UpperDown TOP 500 REVIEWER on March 20, 2012
Verified Purchase
I bought this pan to make individual-size savory and sweet pies - something I've always wanted to do. The first time I used the pan I made chicken pot pies and I was very happy with the results. The finished pie is not quite as deep as the frozen pot pies found in the grocery store, but it's about the same size around. The lift-and-serve bottom makes it a breeze to remove them from the pan, and they look WAY nicer than those from the frozen food aisle, and there's no gummy crust stuck to a tin pan.

For make-ahead pies I prefer to bake them first, cool them, put them on a cookie sheet in the freezer until frozen solid, then vacuum seal them individually. I'm not sure how long they keep like that in the freezer, but I've kept them there for as long as 4-5 months with no loss of flavor or quality. To reheat and serve, I let the pies thaw overnight in the refrigerator, then warm them up in the oven or the microwave.

I have the same complaints as others about the dough cutters being a little too small. I don't have another size cutter to use as a substitute, so I overcame this problem by using my Pastry Pizza Roller. After I cut the crusts, I rolled the circles out a little to enlarge them a bit. My pastry roller works great because it's so small and maneuverable, but if I didn't have it I'd just use a regular rolling pin. Anyway, this method worked well for me.

Like Goldilocks, serving size is subjective - a college football player might easily put away two of these filled pies. My grandmother would only eat half, but I find that whether it has a sweet or savory filling, a whole pie is just right for me.
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23 of 23 people found the following review helpful By moderate user on August 11, 2012
Verified Purchase
I have used this for some tarts. The crust (see recipe below) came out of the pan easily. Given concerns about scratching in other reviews, I have simply used a small brush or rag and hand-washed the pan. This is a trivial matter, as the nonstick really works. Just a swab with soapy water and a dish rag, and it is clean. Having all four little pans in one makes it easy to remove from oven.

For those of you looking for recipes:
Food process 1/2 C walnuts until fine. Add 1 C flour, 1/4 t salt, 1 T sugar and mix in food processor. Add 6 T butter, cut into tablespoons and process until butter is cut finely, then add 1-3 T water while continuing to processing. Press dough in pan. (I pressed it between two pieces of waxed paper, but my sister did some and just pressed them into the pan.) Prick crust bottom with fork. Bake 10-15 min. at 350 deg., until crust browns. No need to grease pan before putting this dough in as the nuts provide some fat. Cool crusts.
Mix together 1 C vanilla-flavored Greek yogurt and 8 oz cream cheese (light cream cheese works fine)with 1/4 C sugar and 1 t vanilla. Spoon into the cooled tart shells and top with fruit--I used blackberries. These were quite good. The yogurt adds a tang that went really well with the berries. I think many fruits could be used. This makes eight tarts.
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