Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

 
 
LinkBack Thread Tools Search this Thread Display Modes
Prev Previous Post   Next Post Next
  #12 (permalink)   Report Post  
Posted to rec.food.baking
external usenet poster
 
Posts: 9
Default Apple Pie in Cast Iron Skillet?

I always put a layer of either peach or apricot preserves right over the
bottom crust prior to putting in the wet apple mix. This "insulates"
the bottom crust from the wet. You don't taste the preserves after the
baking. My bottom crust is always flaky.

 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cast Iron skillet donny General Cooking 54 05-02-2009 07:49 PM
Porcelain coated iron vs. cast iron skillet Donald Tsang General Cooking 1 30-08-2007 07:03 PM
Porcelain coated iron vs. cast iron skillet Donald Tsang Cooking Equipment 1 30-08-2007 07:03 PM
Porcelain coated iron vs. cast iron skillet techman41973@yahoo.com General Cooking 14 29-08-2007 04:47 PM
Porcelain coated iron vs. cast iron skillet techman41973@yahoo.com Cooking Equipment 14 29-08-2007 04:47 PM


All times are GMT +1. The time now is 03:53 AM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"