Two dozen apple pies, with teens & prepared crusts in Pastry & Baking Posted September 20, 2012 I did assume that foil tins are the way to go. Then I thought about how bend-y they can be under the weight of a two-crust pie and considered asking host families to bring in pie plates.I would use double foil pans, and squares cut from cartons to support the bottom. Of additional concern would be covering; plastic wrap or foil.We will need recipe/instruction sheets and to make sure baking info goes home with the pies. I use some milk and cinnamon/sugar on my top crust but I think we will give instructions for that step at home. What else do I need to think about?Instructions should state that oven is preheated. Also, acknowledge that oven temperatures will vary, and give a variety of indicators of doneness (color, aroma, other appearance, etc.) Recommendation to support the foil pans with a baking sheet or other pan (even a skillet!) during baking.Have you considered using just a bottom crust with a strusel topping? Or deepdish style pie with only a top crust?