The receptacle chosen to serve as a pie dish should be of a heavy material and able to support the heat of a direct flame. It should be deeper than the ordinary American pie dish in order to contain a sufficient quantity of wine during the first part of the cooking process. A frying pan is perfect if your oven is large enough to take the handle; the lid to a large pommes Anna mold, a tarte tatin mold, or a round, enameled ironware gratin dish will serve equally well. The proportions given here are for an approximate 10-inch mold.
The dessert may be served hot, tepid, or cold but should, in any case, be unmolded only just before serving to prevent the pastry’s being soaked in the cooking juices.