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.