Making a pie in a cast iron skillet is one of the easiest ways you can get a sweet dessert this fall. You can make it with fresh fruit or vegetables or even meat, but, once you start baking in a cast iron skillet, you might never use other pie dishes!
A cast iron skillet is a must-have in any cook’s kitchen. It’s a versatile cooking pot because you can use it to prepare all kind of meals in it – it’s amazing for sautéing, frying, simmering, and baking. It’s also a must-have because you can use it on the stovetop, on the grill, in the oven, or even over a campfire. Still, because cast iron is a material that gets very hot throughout the whole piece of cookware, including the handle, watch your hands and handle it using a kitchen glove. Another benefit is that it can last decades without getting worse. By contrary, many believe that these skillets get better with age and natural seasoning. I can tell my mother still uses inherited cast iron cookware.
Since the fall’s here, and because I’m only thinking about fallen leaves, flavored fruit, and pies, this thought just pop-up through my mind: how about making a pie in a cast iron skillet and gathering some friends to eat it up right away? It’s easy to make and any pie looks more appealing than ever if you serve it right from the skillet!
Tips for making a pie in a cast iron skillet
A pie in a cast iron skillet is the same as any pie, only easier to make. You have to follow the recipe, but you still have to pay attention to some details. And then, once you try baking a pie in a cast iron skillet, you might never bake in anything else again. Just saying.
1. Choose the right cast iron skillet
Make sure that the skillet is 9 or 10 inches (22 – 25 cm) in diameter to keep the volume and baking times consistent with the recipe.
2. Dividing the dough to have enough crust
A skillet is deeper than a pie plate, so divide the crust using a 60:40 ratio rather than two equal discs. Use the bigger part on the bottom of the cast iron skillet, and make be sure it reaches all the way up the sides. Then, use the remaining 40 percent of the dough for the top crust. We recommend you make your own crust.
3. Sometimes you can forget about the bottom crust
You can bake any pie in a cast iron skillet – from chicken pot pie to shepherd’s pie, and any vegetarian or fruit pies. When you’re baking a fruit pie you can give up on the bottom crust if you feel. It’ll look like a tart, so what?
It’s important to keep the edges of the dough inside the skillet so they don’t get burned.
4. Keep the dough inside the skillet
If you still opt for a top crust, even if it’s a basic top or a lattice or you choose a fancier way of decorating your pie, keep the edges of the dough inside the skillet rather than coming around the sides of the skillet. Otherwise, they’ll burn.
5. On the bottom shelf of the oven
The best way of getting a crisp crust is to place the cast iron skillet on the bottom shelf of the oven. That way, the cookware will absorb and conduct the heat and you’ll get a nice golden-brown crust.
You can try making our apple pie, or choose other ingredients like pumpkin, peaches, apricots, or plums.
