Ceramic bakes differently than metal or pyrex, slower to heat up but then hotter towards the end of the bake and then slower to cool down. I have baked a number of pies in ceramic and they come out fine if you don’t mind a little softening of the crimped shape of the border. Sometimes I start the oven a little higher and then reduce it after ten or fifteen minutes, but I haven’t really tested that thoroughly to tell you the best amount to increase the temp or the right amount of time to wait before turning it down. If you are blind baking pie crusts, and using weights, add 3-5 minutes to the bake time before removing the parchment and weights or they can stick.
In my opinion, the only reason to bake with ceramic is to have a nice look when serving something in the pan. Since pies are served in their pan, I use ceramic, but I wouldn’t choose it for a cake or any baked good that isn’t served in the pan. I like ceramic for casseroles because the slower cool down period means the food stays hot longer at the table.
The other consideration about ceramic pie pans is that they almost always are deep dish, and they can sort of look funny if you put a standard pie recipe in them. I solve that by blind baking the crust and then adding fruit filling that has been cooked stovetop, topped by pastry cutouts instead of a top crust. It can be a lot of changes and adaptations to deal with.