The Cast Iron Pies Cookbook: 101 Delicious Pie Recipes for Your Cast-Iron Cookware

I’ve used this cookbook to cook several pies in my cast iron pie pan. The book is full of recipes but also has history of cast iron and instructions for care. I am really glad to have it.

I like this book, and gave it as a gift as well

Nice book can't wait to try every recipe before I die.

Arrived quickly, exactly as described. Good price and excellent service.

Was expecting more home meal recipes including more breakfast ones. Seen like the same basic recipe, with changes to the ingredients. Nothing I couldn’t find on a recipe’s website.

Very nice have done some pies . working on trying more. Thank-you.

Incredible book, love the quality and receipes

This is a fun pie book. There are lots of sweet and savory pies, so you’re set for dinner and dessert, or dinner and breakfast in this house. The flavors are great and the instructions are clear, but casual. It’s an easy book. Most of the recipes are prepared in the cast iron skillet but some, like the no bake pies, you don’t actually need a skillet for. I think it’s for the nostalgic appeal, kind of like using ball jars for storage and serving, even when no canning was involved. Because charming. The photographs in it are just meant for inspiration, because they don’t always mesh with the ingredients listed. My thoughts and pics on the recipes we tried: 1-4) Cheddar Apple Pie – p 65 using the Flaky Pastry Crust – p 35. Very easy crust recipe. It’s nice and flaky and buttery. I used lard instead of shortening for the little bit called for, because I thought the background bacon-y notes would be nice with apple and cheddar. My grocer didn’t have Macoun, so I went with another tart apple, granny smith. Terrific fall pie. My family loved it. 5-6) Chicken Pot Pie – p 233 using half the recipe for the Flaky Pastry Crust – p 35. This is a wonderful, comfort food pie. The gravy is fabulous, and it has a nice crust/filling ratio. You got to taste the crust in each bite. Double the filling if you like a higher filling ratio. The flavor was great. 7-8) Beef Bourguignon Shepherd’s Pie – p 227. This one fills your whole house with cozy, decadent beef stew fragrance. It was hard for my family to wait. It says 90 minutes start to finish, but the meat braises for 3 hours and then gets another 30 minutes with its potato crust, so budget a little under 4 hours start to finish. You can hold off on the potatoes (steps 1-3) til after you get the meat in the oven to save a little time. This was absolutely delicious! There’s green peas in the pic and that’s not in the recipe. I may write ½ cup in, because the little pops of green are so cute. You’d have to wait til after the braising (right when you add the potato crust) to add them, or they’d be mushy. The potatoes aren’t piped on in the book. I was in a cozy mood, so I went for it. I’ll update this as I play in the book more. Some others I have flagged to try: Strawberry Rhubarb Pie – p 80 * Nectarine-Plum Pie – p 84 * Sour Cream Pear-Walnut Pie – p 88 * Maple Pumpkin Pie – p 92 * Pina Colada Pudding Pie – p 109 * Irish Cream Pie – p 122 * Chocolate Mousse Pie – p 124 * Chocolate Bourbon Pecan Pie – p 147 * Salted-Caramel Pecan Pie – p 150 * Quiche Lorraine – p 164 * Tex Mex Quiche – p 170 * Broccoli Cheddar Quiche – p 182 * French Apple Tart – p 194 * Triple Berry Galette – p 210 * Mushroom, Spinach, and Leek Galette – p 242 * Fig, Prosciutto, and Camembert Tart – p 246 * French Potato Tart – p 249 *I received a copy to explore and share my thoughts.

Order came quickly. Pictures in the book looks great!! Gave as a gift & they loved it. . . Have tried a few of the recipes and have turned out great. Will be back to this book again and again.