Lodge Cast Iron Pie Plate

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How To Bake A Pie In A Cast Iron Skillet

Apple Pie in a Lodge Cast Iron Pie Plate (Unboxing Review)

Serve your holiday dessert in the South’s favorite cooking tool.

Around the holidays patience and pie plates run short. While solutions for politically controversial uncles are scarce, you can always cling to cast iron skillets as your rock in a chaotic kitchen. From a Brussels sprouts to gravy and even that sweet potato casserole, there is almost nothing you can’t serve in cast iron, and that includes pie. In fact, once you try it, you may never bake in anything else again.

Related: The Best Way to Make Homemade Caramel

Before we approach the technique portion of our conversation, let us, in regards to pie, praise a famous pan. No longer will you have to disturb your fragile crust from damage as you cling to the sides of a thin glass pie plate with two oven mitts like a clumsy, frazzled bear nor will you have to worry about your crust becoming soft and dense on the bottom, brown and dry on top. Reclaim the 35 minutes you would otherwise spend fussing with fluted edges or frantically collecting drippings from burning on the bottom of the oven forever to remain until the next homeowner moves in.

A cast iron skillet fixes all of these issue and more. Here is how to fully live in the enlightenment of cast iron pie baking.

Ready to embrace this new path to pie making? Try these recipes for Thanksgiving or Christmas.

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Grandma’s Iron Skillet Apple Pie

This three-layer apple pie is a Southern favorite!

Provided by T L Dixon

5 Granny Smith apples — peeled, cored, quartered, and thinly sliced
3 refrigerated prerolled pie crusts
1 cup white sugar, divided
2 teaspoons ground cinnamon, divided
¼ cup white sugar
1 tablespoon butter, cut into small chunks

Steps:

  • Preheat oven to 350 degrees F .
  • Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar return to oven to heat while you prepare the apples.
  • Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon place a second pie crust over the apples top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.
  • Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.

Nutrition Facts : Calories 734.3 calories, Carbohydrate 107.8 g, Cholesterol 49.1 mg, Fat 33.7 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 17.1 g, Sodium 396.4 mg, Sugar 69.8 g

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Lodge Seasoned Cast Iron Pie Pan Vs Emile Henry Ruffled Pie Dish

I’ve loved the large ruffles on the Emile Henry Ruffled Pie Dish for a long time. It looks impressive, and the pan comes in a variety of colors to match tableware, kitchen décor, or holiday themes. Its also breakable and more expensive than the Lodge pan I tested. The Emile Henry is the pie dish that comes out for special holidays, events, and special celebrations, then is carefully stored to keep it safe. The Lodge is the pan for family dinners, quiche lunches with mom, and for all kinds of everyday events. If theres only room for one pie pan, the Lodge is my choice for family meals and as a family heirloom for generations to come.

Two rolling pins up!

While the Lodge 9-Inch Seasoned Cast Iron Pie Pan might not be the prettiest for serving at an elegant table, it works well, its virtually nonstick, and it is incredibly durable.

Lodge Adds New Cast Iron Pieces To Their Bakeware Lineup

9"  Lodge skillet for pies.

Cast iron is beloved in the home cook’s kitchen. A well-seasoned cast iron skillet can beautifully sear steaks, caramelize onions, and sauté Brussels sprouts to crisp perfection. Cast iron skillets are even great for upside-down cakes and fruit crisps and cobblers. But missing from many cast iron cookware lines is dishes for bread, pies, and casseroles. Now, one company is filling that void.

Lodge, maker of our favorite cast iron skillet, just introduced a new line of cast iron bakeware that will take your love for cast iron pans and skillets into the baking sphere.

Indeed the South Pittsburg, Tenn.-based cookware company just revealed a nine-piece line of cast iron bakeware five new pieces and four redesigned options including a baker’s skillet, baking pan, casserole dish, and pie pan.

Recommended Reading: Mcdonald’s Strawberry Cream Pie Price

Why Use Cast Iron For Baking

Cast iron is great for baking because it retains heat and conducts it evenly. Hot spots can occur with glass and ceramic pie plates, but cast iron will give you an even crust, no spots in sight!

Its also more fun to dig into a cast iron dessert. While classic pie pans are just over an inch deep, your skillet is at least two inches deep. Theres nothing more gratifying than diving in for a big wedge of pietrust me, your guests will agree.

In Search Of The Best Pie Dish

Making flaky, perfectly golden pies can be a daunting task for novice cooks and experienced bakers alike. Still, with a little patience and the right toolsstarting with a sturdy pie platebeautiful results are within anyone’s reach. Confused by the options? Pie dishes come in a wide range of styles and materials, from flimsy disposable supermarket tins to hand-thrown stoneware plates, making it hard to know which one will yield the best bang for the buck. In search of an educated answer, we spent 20 hours filling, crimping, and baking our way through a lineup of some of the most commonly available and widely recommended pie plates on the market. Our conclusion: Sometimes the simplest tools really are the best.

Read Also: 10 Inch Glass Pie Plate

S For Spring Cleaning The Pie Irons

The steps are almost the same as cleaning the ones with burnt food bits, except I start with a bucket of soapy water and I usually do all of the pie irons at once.

  • Soak pie irons in bucket of hot, soapy water for 5-10 minutes. I do this outside, not in the kitchen or camper kitchen sink. The outside of pie irons are always sooty and make a huge mess! I use dish soap and a rag that gets thrown away when I am finished.
  • Scrub the inside and the outside of the pie irons, using a scrub brush or even steel wool when necessary to remove any rust. The outside soot will not come all the way off, so dont set it on your leg to scrub- you will end up with permanently sooty, camper jeans.
  • Rinse with hot water.
  • Dry thoroughly over coals or a fire.
  • Carefully!! Add a small, nickel size, amount of oil to each warm/hot pie iron half. I use canola or vegetable oil.
  • Wipe the inside of each pie iron half with a paper towel, so it is coated with oil-be careful, they are still hot and the oil is getting hot too.
  • Reheat over the coals or fire for a few minutes to set the oil coating. Dont super heat the pie irons or cause the oil to smoke. But, if it does start to smoke and form little dots of oil on the pie iron-take it off the fire, let it cool a bit and redistribute the oil by wiping it again with a paper towel-carefully, since its probably still hot!
  • Lodge Bakeware Seasoned Cast Iron Pie Pan With Grips

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    More About Cast Iron Pie Pan Recipes

    BASIC PIE DOUGH | LODGE CAST IRON

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    • Make a hole in the center of the mixture and add cup ice water. Gently fold it into the flour and butter. Add more as needed, one tablespoon at a time, just until the dough comes together.
    CAST IRON SKILLET SHEPHERD’S PIE – COOKING FOR MY SOUL

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    • Mashed potatoes: Make the mashed potatoes per the recipe instructions . This recipe makes about 5 to 6 cups.
    • Heat about 2 tablespoon of olive oil in an 10-inch cast iron skillet over medium-high heat. In batches, cook the beef until browned and cooked through, about 6-8 minutes. Drain excess fat. Transfer the cooked beef to a plate and set aside.
    • Spoon the mashed potatoes over the filling. Brush with melted butter. Decorate the mashed potatoes by creating patterns with a rubber spatula or run a fork around . You can also pipe in the mashed potatoes through a large decorative piping tip. Note: if you’re using cold mashed potatoes, reheat them before assembling to make it easy to spread and to give them a head start.
    RUSTIC CAST IRON SKILLET CHERRY PIE – BLESSED BEYOND CRAZY

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    Lodge Cast Iron Round Pan 8 In Black

    $14.40Get Fast, Free Shipping with & Return this item for free

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    • 8 Inch Round Seasoned Cast Iron Pan makes small meals and side dishes a more memorable experience
    • Seasoned with oil for a natural, easy-release finish
    • At home in the oven, on the stove, on the grill or over the campfire great for induction cooktops
    • Easy care: hand wash, dry, rub with cooking oil
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    Also Check: Gluten Free Oatmeal Creme Pies

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    Price:$30.00& Return this item for free

    • Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
  • Go to your orders and start the return
  • Select the return method
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    • The Lodge 9 Inch Seasoned Cast Iron Pie Pan is perfect for making unforgettable desserts for generations
    • Seasoned with 100% natural vegetable oil
    • Features dual handle design for easy lifting
    • Cast Iron is unparalleled heat retention and even heating
    • Made in the USA

    Make Every Meal A Memory

    Lodge has been making cast iron cookware in South Pittsburg, Tennessee since 1896. With over 120 years of experience, their cast iron is known for its high quality design, durability, and cooking versatility. Lodge knows that cooking is about more than just the food itâs about the memories. This dynamic 2-loop handle skillet can be used for slow weekend mornings with bacon and eggs or summertime BBQâs with roasted veggies.

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    Lodge Cast Iron Dual Handle Pans

    The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.

    Cast-Iron is a form of cookware developed over a millennia ago remains as popular today as when it was used to prepare meals hundreds of years ago. Cast Iron is one of only two metals compatible with induction stovetops. Unparalleled in heat retention and even heating.

    At home in the oven, on the stove, on the grill or over the campfire. Skillet may be used on various heat sources including gas, electric, induction and ceramic-glass top stoves and ovens. When using on glass stove tops, be careful not to slide the cookware around as it’s possible to scratch the surface. Seasoned cast iron can also be used on the grill or outdoor fire and coals for camp cooking. Begin heating cookware on low and slowly bring heat up to medium or medium/high. Always remove cookware from the stovetop after cooking.

    • Seasoned with oil for a natural, easy-release finish that improves with use
    • Easy care: hand wash, dry, rub with cooking oil
    • At home in the oven, on the stove, on the grill or over the campfire
    • Great for induction cooktops
    • Unparalleled heat retention for even heating
    • Made in the USA

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