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The extra-deep pie pan series is built for pies that pile high: mile-high apple, deep-dish fruit pies, and family-size pot pies where a standard pan overflows before the filling settles. Three diameters—8, 9, and 11 inches—carry 22 to 46 fl oz of filling, with the 11 inch format covering buffet and foodservice pies that feed a crowd from a single bake.
| Item # | Description | Capacity | Top Out | Top In | Bottom | Depth | Rim | Case Pack |
|---|---|---|---|---|---|---|---|---|
| 4005-35-500 | 8" Extra Deep Pie Pan | 22.0 fl oz | 7 7/8" (200mm) | 7 1/16" (179mm) | 5 1/2" (140mm) | 1 3/16" (30mm) | FC | 500 |
| 4004-40-500 | 9" Extra Deep Pie Pan | 32.0 fl oz | 9 1/32" (229mm) | 8 5/16" (211mm) | 6 5/8" (168mm) | 1 1/4" (32mm) | FC | 500 |
| 4001-50-500 | 11" Extra Deep Pie Pan | 46.0 fl oz | 10 9/16" (268mm) | 9 11/16" (246mm) | 7 19/32" (193mm) | 1 13/32" (36mm) | FC | 500 |
A proper fruit pie is not level with the rim—it is mounded. Apple, cherry, and berry fillings go into the pan heaped above the edge, because the fruit settles as it cooks. Standard pans force a choice between a skimpy filling and an overflowing oven; the extra-deep series removes the choice. Walls up to 1 13/32 inches hold the full mound, so the baked pie finishes tall, generous, and inside the pan.
The 8 inch extra-deep at 22 fl oz serves the premium small-pie tier: bakery counter pies with a visibly generous filling that justifies a higher price point. The 9 inch at 32 fl oz is the holiday workhorse—the Thanksgiving apple and pumpkin-adjacent fruit pies that define November production. The 11 inch at 46 fl oz is the foodservice format: buffet pies, diner display pies, and celebration orders portioned for tables rather than families.
Deep pies fail at the center: the crust browns while the middle of a two-inch filling is still starchy. Aluminum's high thermal conductivity pushes heat into the filling from the base and the wall at once, shortening the lag so the center cooks through before the crust overbakes. The wide floor of each size also spreads the filling thinner than a tall, narrow dish would, which further evens the bake.
The same depth that holds a fruit mound holds a family-size chicken pot pie, a shepherd's pie, or a deep quiche for brunch service. Savory programs run the 9 and 11 inch versions with a top crust or a lid, and the pie travels from oven to table in the same pan—no transfer, no second dish to wash.
Each extra-deep size cases at 500, suited to seasonal production spikes when deep pies dominate the order book. The series sits alongside the standard shallow and deep family—6 through 10 inches plus perforated options—so one supplier covers every pie depth a menu can call for.
