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[email protected] rahcarpenter@gmail.com is offline
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Default Apple Pie in Cast Iron Skillet?

On Nov 4, 7:30 am, Mike Avery > wrote:
> Jen wrote:
> > 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.

>
> I'm more of a bread guy than a pie man, but I do have a few years of
> playing with cast iron under my belt.
>
> Cast iron distributes heat very evenly, but also very slowly. As a
> result, I'd worry that the top crust would be done long before the
> bottom. Enough so, that I don't know if covering the top with foil
> would be enough. When I make corn bread in a cast iron skillet, I
> always preheat the skillet to make sure the bottom is nice and crisp and
> doesn't stay wet. I don't think I'd like to drop a pie crust into a
> pre-heated red-hot cast iron skillet - you only get one chance, and
> there are lots of opportunities to burn yourself.
>
> I did see a very neat recipe on TV. Sadly, I have no idea which show,
> or even which network. It was a French recipe, and my Francophobia
> means the name was out of my memory before it had a chance to settle
> in. Anyway, the cooks cut up apples,. put 'em in the skillet, added
> butter, lemon juice, cinnamon and brown sugar and cooked the apples on
> the skillet. While they were doing that, they preheated the oven to
> 350F or so, and made a pie crust. They topped the hot skillet full of
> apples with the pie crust, tucking it into the sides, rather than having
> it go over the edge of the skillet. They sprinkled some cinnamon sugar
> on top and put the skillet into the oven. When the crust was done, the
> skillet came out of the oven.... and here's the interesting part...
>
> they put a serving platter over the skillet, flipped the whole mess over
> and lifted away the skillet. This left the pie crust on the serving
> platter, covered with steaming and savory apples. Te quickly sprinkled
> confectioners sugar on top and served it at once.
>
> It looked very, very nice, and was a nice variation on the classic
> American pie.
>
> If you were so inclined, you could probably add some sort of French
> liqueur to kick up the taste another notch. And you could also make it
> wit pears and raisins and honey and cinnamon. As with pies, there are
> a lit of options here, and this approach does get around the heat delay
> of the cast iron.
>
> Mike
>
> --
> Mike Avery mavery at mail dot otherwhen dot com
> part time baker ICQ 16241692
> networking guru AIM, yahoo and skype mavery81230
> wordsmith
>
> Once seen on road signs all over the United States:
> Drinking drivers--
> Nothing worse
> They put
> The quart
> Before the hearse
> Burma-Shave


I have an AWSOME recipe for 10 pound apple pie that you make in an
iron skillet. It does take a bit longer to bake, but it turns out
great. The only thing you have to worry about is you have to eat the
pie the same day you cook it and take it out of the skillet at the end
of the day. If you don't, you could have a rust issue.