Trisha Yearwood made this pie on Trisha’s Southern Cooking this morning. And since I just blogged about how a piece of pie and cup of coffee gives me pleasure, I’m thinking, “To heck with healthy eating for a meal," I’m going to make this pie and have a piece!”
Of course I don’t have a 9” iron skillet, mine is 10.5, and she say’s that’s too big, because you want a deep dish pie, so I’m either going to have to add more pie filling if I use the 10.5” iron skillet, or I suppose I could use a 9” cake pan, that would work, but there is just something about cast iron, I love cooking in it, much more in my old(er) age than when I was younger. Mother always used cast iron, and of course I had to break away from it and become an independent cook, but life does come full circle and I’m once again enamored with cast iron, it runs a close second to Ball Mason Jars. So the thought of making this pie in a cake pan just doesn’t do it for me. Maybe WalMart has a 9” Lodge Cast Iron Skillet, it’s worth a try.
So, I posted the recipe on Jan CAN Cook, if it intrigues you as well, check it out. It takes 5-10 minutes to make, you start by melting a stick of butter and a cup of brown sugar in the bottom of your skillet, and then start building the pie. What’s not to love, this has to be good. I may make chili to go with it, too. I’ll update you when I make it...
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