I love cast iron. For a Christmas gift, my mother-in-law surprised me with a cast iron pie pan. It was pre-seasoned, and I was eager to give it a test drive.
I made a one-crust apple pie with a crumb topping. I use white whole wheat flour for most of my baking, and this was no exception. I also used organic palm shortening in the crust rather than vegetable shortening. These substitutions help me feel like this dessert for my family is a bit more wholesome.
I was nervous that the cast iron would over cook the crust before the pie was done, but it baked up beautifully.
For supper on New Year’s Day, we had black-eyed peas cooked in homemade chicken broth with kale and other veggies. This was served over brown rice. A lighter meal like that called for a nice piece of pie for dessert.