I've started baking apple pies after my son picked up an interest in them. I am having a strange problem. I have a pyrex pie plate that I used several years ago with no problem. Recently, with two totally different pie crust recipes, both have ended up sticking to the pie pan after baking. I have not floured the dough or greased the pan. (I never did this before) I am baking a raw crust with apple filling and even though the dough bakes beautifully on the outside (single crust with struesel topping) the crust has to be scraped out of the pie shell. Does anyone have any ideas as to whats going on?