Oh pshaw, on Sat 03 Nov 2007 09:21:22p, Jen meant to say...

My mom gave me some really awesome old cast iron skillets, and I
thought that since I was looking for a way to make my 'very deep dish
apple pie' that this might be the answer!

The one skillet is about 10 inches wide and three inches deep. It's
old and well seasoned. I was just wondering if anyone out there has
tried this method before and if so, any tips?

Even though the pan is well-seasoned, but I wonder if the crust will
still stick? How could I avoid this, aside from a thick coat of
shortening?

I do appreciate the idea of making the pie in a springform, and I will
try that if this doesn't work. The springform still isn't quite as
deep as I'd like.

If anyone has baked a pie in a cast iron skillet, please let me know!
I saw some recipes when I did a search but I'd like real experience
stories, if there are any out there.

Thanks all!

Jen



Jen,

I see no reason why you couldn't do this. I would just lightly grease the
skillet. Pie pastry, by its very nature, is a short dough and should
preclude sticking. You bottom crust should brown nicely, since the cast
iron would hold the heat well.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
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It's lonely at the top, but you eat better.