On Nov 13, 7:43 pm, Wayne Boatwright > wrote:
> Oh pshaw, on Tue 13 Nov 2007 10:11:26a, Melba's Jammin' meant to say...
>
>
>
> > 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?"
>
> 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.
>
> --
> Wayne Boatwright
>
Agreed. The pie crust is a different animal. Stick with metal or
Pyrex/Corning Ware pie pans. Or there are some with a metal
core and an enamel outer surface, but I haven't tried those. I've
actually done some of my best recent baking in those new silicone
things. But that's more muffins and brownies. I think a pie woujld
need a more rigid container.