Earlier this week when I made a lemon pie and I made it one of my corrugated pie pans and I don’t use metal knives or spatulas in those pans and I was thinking that was kind of a pain and then I looked over at my stovetop and there sat all my cast iron pots. Since I’ on a big cast iron kick these days, I thought . . I could use the 9″ cast iron skillet to make pies.
Then yesterday I was thinking about making a sweet potato pie but we needed to finish the lemon pie but I wanted to try out my theory of baking a pie in the skillet and I thought about my little 6.5″ skillet. Perfect! That would make smaller pies so we wouldn’t have to eat the same pie for days and days so I tested it on a sweet potato pie.
Little Sweet Potato Pie
I measured and a regular 9″ pie pan holds about 4 cups of filling. In theory, the 6.5″ skillet should hold a bit over 1 cup but I poured in about 2 cups of filling so I’m going to count on halving regular pie recipes when I want to make a little pie.
Little Sweet Potato Pie
Another good thing . . we eat our two slices and the rest of it fits into a bowl, add some foil on top and it doesn’t take up a whole lot of room in the fridge.
I believe for the foreseeable future, I’ll be making pies in my 6.5″ Lodge skillet.
Vivian says
Love this idea! You always have such great recipes or ideas for cooking here.
Karen Sutton says
A few years ago I found a Southern Living recipe for iron skillet apple pie – I tried it and it’s Bob’s new favorite. Easy and delicious.
Judy Laquidara says
That sounds good. I’ll have to look for it.
Teri says
love this idea….
Kathy says
Hey Judy, would you share your sweet potato pie recipe???? Pleezzzzzzzz??
Judy Laquidara says
I will do it. I will make a blog post this afternoon with the recipe for a full size pie.
Rebecca in SoCal says
What good thinking! Multi-tasking the skillet, and making right-sized for you pies.
I still don’t understand the corrugated pie pan, but it sounds like you are not thrilled with it. I got a cheesecake pan for my InstantPot, and already have knife marks on the bottom of it. (I was at someone else’s house, or I would have tried cutting with dental floss.) The corrugated pan looked about the same.
Judy Laquidara says
Oh, no . . I love the corrugated pans. I think it’s something about the air heating up in the valleys and making a more uniformly baked crust (or brownies or bread). I was just not wanting to order a smaller pan when I could use the skillet to make smaller pies. I don’t use metal in most of my pans. I use nylon knives that are safe for non-stick pans.