Cakes in glass tins get wet

I have such a stupid question:
I love Pirex glass molds. But sweet yeast-free berry pies such as kefir, Eggs, etc. or based on shortbread dough in such forms are wet, there is not even a hint of a crust on the sides and on the bottom. But exactly the same dough in aluminum disposable or Teflon tins is baked with a bang.
What am I doing wrong?

[Tatyana]

Tatyana, Tanya-Fanya, it's not about you, it's about physics. These are different materials. They have different properties of heat capacity and thermal conductivity. For aluminum or Teflon coated aluminum, these characteristics are much better suited for baking and browning.

metal heats up faster and gives off heat than glass.
as an option, put not on a wire rack, but on a baking sheet, but on a cold one, put together with it in the oven

Alevtina! Tatyana!
Thank you so much!

With a baking sheet, the trick also does not work. I was experimenting.
So my guess is that these molds are not for pies is correct
And then why are “they” drawing ruddy cakes on the inserts in these forms?

In my bread maker I bake pies and casseroles in glass tins, everything is baked with a crust and even burns if you overexpose the excess.

In my bread maker I bake pies and casseroles in glass tins, everything is baked with a crust

In a bread maker, the heating element is very close to the forms, not like in the oven, therefore, probably, it is baked.

In a bread maker, the heating element is very close to the forms, not like in the oven, therefore, probably, it is baked.

It is logical. It follows that the problem is temperature.