I do not have a cast iron skillet, so I made this in a 10 inch oven safe non-stick skillet and it worked fine. If I make this again, I would go with a 12 inch skillet. I followed the recipe exactly and my pie was very high and a little unwieldy to cut and serve. Also, depending in the size of your skillet you will want to roll out the pie crusts a bit--I did not and wish I had so I could seal the edges better. One final tip--I think next time I will try melting the butter and brushing it on the top of the crust before baking so it is evenly distributed. I served it with whipped cream with a little sugar and cinnamon added. Overall, the pie was easy to make and delicious, would definitely try making it again.
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I do not have a cast iron skillet, so I made this in a 10 inch oven safe non-stick skillet and...