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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