Instruction: Answer the given question by extracting information from the supporting document.

Input:
Question: Are you able to get the top on once the pie is baked? Doesn't the crust of the pie prevent the top from snapping on?
Document: The pan is really heavy duty, it's a lot thicker than I thought it would be! The plastic dome has slits in it to let steam escape and prevent condensation for a hot pie, it's also thick enough to stack pies on top of each other. I have six of these and I usually stack them three high. They can be stacked higher but the higher they get stacked the easier it is to knock them over.
The Nordic Hi-Dome pie pan helps greatly with making a great pie. The aluminum pan makes a more uniformly baked crust than a glass pan. The dome has vents so the crust does not get soft when covered. Keep in mind, ten inches is a large pie pan, so you may need to adjust your recipes to accomodate this pie pan.
Everyone enjoyed the pie, and it baked up really nice. I really like the plastic dome top, because there are small vents in the top, which allows steam to escape from the pie, when covered. Personally, I would have preferred a 9-inch size pan, but this bigger pan is still a delight to use and clean up. I would definitely recommend this product.
The only ones that I can think of that won't work are pans with handles, such as the glass ones with the little tab handles on the side.The only downside I can think of is that, so far, I haven't been able to find a pie crust shield that is large enough to use for these pans. But I don't feel that is enough of a problem to deduct a star.
My doubled recipe makes 6 cups of chocolate pudding so I think, even after making the crust, there will be enough room for all of it! And the domed lid allows a lot of room for piling the whipped cream on!The domed lid has small openings to allow steam to escape from a freshly baked pie.
OK, I will be to the point. This is a really good pie plate. It is a solid, heavy plate that will not burn your crust. It has a slotted cover so you can pull your pie right from the oven, let it cool just a bit, and then slap the top on it and take it to your friend's house for dinner without steaming the crust soggy. Or to a church pot luck. Or whatever.
Had to have a pie pan with a lid, standard 10&#34; - this aluminum pie pan cooks even, moves from the oven to table, to frig without a problem. The lid fits tightly on the top of the pan, travels very well with the lid; the lid has air ducts at the top and handles to help with gripping and carrying. The only thing, if the pie crust is around the top of the pan, the lid won't accommodate that.
This is a great product for the frequent pie baker. When I took a couple of pies into work last week, a co-worker asked be if these were professional pans, the pan is that heavy. Stands up to berry and other juicy, heavy fruit pies. The bottom crust baked a nice light golden brown. Bought two of these and will probably buy another. The high dome cover is great for storing and transporting pies. Tall enough you could cover meringue or tall cream pies with ease.
I bought this in 2008 and use it for pies. It works well and I especially like being able to cover them with the dome instead of plastic or foil that ends up sticking to the pie.
I liked the size of the pan ,but was disappointed with quality .I baked a apple pie in the pan, and after the pie was gone ,I noticed that the pan was pitted
Answer: I don't actually bake a pie in this pan.  I bake the pie in a regular pie pan & place it in this pan before placing the lid on.  I then can serve the pie in my glass or ceramic pan.  I like keeping this pan to use strictly for storing or taking some place.  However, the pan is large enough that if you wanted to bake in it, you could just not bring your crust up over the sides.  Then the lid would go on fine.