Dexam Non-Stick 12 Cup Mince Pie, Carbon, Grey

I started making mince pies a couple of years ago using a jar of Robertson's mincemeat and a mini-muffin pan. In some ways it was great, in others it was a disaster--when I could find something to help me cut out a pie top of the right size and then could get the baked pie out of the muffin pan intact, the pie was wonderful, but as often as not, the ad hoc job I had to do to make pastry lids for a pan that wasn't designed for them meant the filling "boiled over," and no matter how much I greased the pan, the pies would stick and collapse when I tried to get them out. It was an exercise in frustration. On the advice of British correspondents, I bought this pan. WHAT A DIFFERENCE IT MADE! The pies just slip right out, every time! (Well, almost. In the dozens I've made, I think I've lost two, mostly because I used a soft dough and rolled it out too thin, I think--not really the pan's fault.) I also bought a set of biscuit cutters, and because this pan is made for cut-out crusts, was easily able to select one that was just-that-little-bit bigger than the top opening so that the crust fits well in the tart mold, and the next-size-down cutter is perfect for the pastry lid. I use one of those scoops for cookie dough for the mincemeat, and baddaboom, baddabing, I've got a dozen perfect little pies ready to go in the oven, which cook perfectly and then pop right out when done. It couldn't be easier! Which is why I'm buying a second pan: One jar of mincemeat and one big batch of pie dough makes two dozen pies, and I'd rather put two pans in the oven at once than wait for one panful to be done and do it all again. From pictures I've seen, mince pies made with these pans will be shallower than many others, but they're still "mincey" and not just crust with a little filling spread on the bottom. I've also used them with a recipe for lemon chess pie and they were splendid; I didn't think the chocolate chess pie worked as well but others seemed to love them, so that was probably just a matter of taste. Next up: Jam tarts. As I can't roll out a pie crust nice and circular to save my life, I may never make a real pie again now that I can make mini-pies using this and cutters instead!

Just came today! Love this pan to make tarts. Very pleased with the quality and value!

I make Bakewell Tarts for holidays, and these pans are the perfect shape and size. These pans are designed to make small, shallow, hand-sized tarts, not muffins. They bake evenly, release easily, and wash up without baked on bits. I have bought several sets of these for friends, and they are incredibly durable. My old pans have a scallop bottom, but these are really fine for making lovely tarts. They are made in England and shipped over. So worth it if you want evenly baked tarts for years to come.

I’m from England and this is my third Christmas living here in the USA. This year I wanted to have British food - proper mince pies, cake, etc. These were similar to what my mum uses back home (hers are slightly bigger - these are definitely smaller). I made my first batch of mince pies the other day and was over the moon with them! As I said, they are small, but that’s ok - just eat more! I ate 6.... 😐 I used a tablespoon of homemade mincemeat and I topped with a star so to avoid the overflowed lid look! I bought 2 trays so I can make 24 pies at a time. The pies slid out of the tray beautifully (I did spray the tray with butter spray first). I’m happy with these. If I want to make deep filled ones with an almond cake topping (maid of honour style or Betty’s frangipane style mince pies), I’ll get a deeper tray. But I do like these little ones!

Very sturdy mince pie pan. Just wish there were more of a lip to grab on to when putting in and taking it out of the oven. Clean up was very easy. Made nice mince pies with rounded bottoms. Might be good for other types of tartlets too.

Bought this to make jam tarts with. I recommend picking up a fluted edge biscuit cutter the same size as the pan holes... it's the "middle" cutter in most sets of 3. It makes creating tarts with this pan super easy... just cut out your tart pastry with the cutter... (any pie-crust recipe works...even Jiffy) press it lightly into the dips in this pan... and fill with your favorite jam or 100% fruit preserves. Bake at 350F until the crust is golden. Traditional Christmas treat! Makes great individual tarts to go along with tea... great with ice cream. Cute "individual" pies for young kids. Most people buy this to make mincemeat tarts... but I'm not very fond of mincemeat filling. You can make mini-pecan pie tarts if you use the standard shoo-fly (molasses tart) filling and add crushed pecans instead of whole. I like to mix chopped dates in with my shoo-fly filling... adds body, keeps the same sweetness... but unlike the molasses and corn syrup... has some fiber and actual nutritional value.

I am an American, so these trays are hard to find. I bought this after watching an episode of British Bakeoff to try my hand at making a traditional Mince pie. I am shocked that these round bottom pans are not used more often to be honest. There is little chance the pie will stick because of the completely rounded bottoms and I think the bake on the pastry is better and more even. I made about 48 pies and they were all crisp and no soggy bottom. Really great pan and I will probably be ordering another to double my productivity.

This pan cleans easily and it is perfect for my needs.

Perfect mince pie size and no pastry sticking to the pan.

Perfect for mincemeat tarts. They did seem small when they arrived but they make ideal sized tarts

These are a perfect size and they do not stick -at all -totally amazed even pies that the filling had run out of around the edges came out no problem. Love them!

Bien et pratique

I bought these as a gift for my daughter after I saw her covering my muffin tins. She is glad to have them.