WE baked all our pies in pastry school in disposable aluminum pans, they had us double-pan some of them if we were filling them with a heavy filling. I've been known to put a disposable pan inside a sturdier one at home.
These days I tend to bake my pies in my Norpro non-stick pans, they really are non-stick!
When they've cooled, I transfer them to another pie pan for cutting, so I don't scratch the non-stick surface. I've got some disposable aluminum ones for that purpose if the pie is leaving the house. They aren't quite the same diameter as the NorPro pan (about 1/4 inch smaller), but the pies fit OK.
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