Oh pshaw, on Tue 13 Nov 2007 08:45:03p, Marcella Peek meant to say...

In article 0,
Wayne Boatwright wrote:

Normally, when you bake cornbread in a cast iron skillet, you preheat
the skillet almost to the smoking point before pouring in the batter.
A 9-inch or so skillet will bake a pan of cornbread in 35-40 minutes
tops.

Unfortunately, you can't do that with pie crust. The time it may take
for the cast iron to conduct the heat sufficient to bake the pie may
yield a soggy crust.

What if you pre-baked the bottom crust, then filled with apples and
topped with a streusel topping? Then the bottom crust wouldn't get
soggy from such a long bake and you'd still have the deep apple pie you
desire?

marcella

That could probably work. Good thinking!

--
Wayne Boatwright

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