Emboldened by the simplicity of PMC's pie crust, I made two pies this week. One was filled with sautéed mushrooms and leftover boeuf bourguignon. The other was filled with huge apple chunks and a 1/2 c sugar. Both were assembled (quickly) in a pre-heated (ouch, ouch) cast-iron pan (yes, my old faithful). Both were baked for about an hour at about 400 F. Both came out great! Who knew? Pie baking is not rocket science.
Boeuf Bourguinon Pie sounds SO good! Why preheat the pans, pray tell?
ReplyDeleteTo get a crispy bottom crust, of course! I was inspired to pre-heat by your suggestion to put the pie plate on a hot cookie sheet in the oven. Besides, cast-iron pans are heavy so they would heat up slowly otherwise.
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