Apple pie from America's Test Kitchen Special Issue: Cook It In Cast Iron (2019) (page 132)

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Notes about this recipe

  • Lisentric on November 30, 2025

    The bottom of the pie crust had some darkened spots due to cooking in the cast iron. I wonder if lining with parchment paper would avoid this. Overall the pie was tasty and cooked well. I used a combo of Ida Red (held shape) and Cortland (broke down a bit) apples. I might add more spice next time.

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