In article .com,
Jen wrote:

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

No real experience, just opinions.
I'd be more concerned about how the cast iron will conduct heat than
whether the crust will stick. I don't think the crust will stick --
there's plenty of fat in the crust, no? I surely wouldn't grease the
skillet. Check a recipe for cornbread baked in a cast iron corn mold
and one baked in an aluminum/other material pan to get an idea of how
long to bake it.

Might you reduce the amount of the filling so it isn't SO "very deep
dish?"
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007