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