I know it's recommended by instructions to use a cookie sheet while baking a frozen pie in the ovenBut, if I don't have one, is using a cast iron stove top pan safe to use? Or will it drastically affect the temperature the pie is being heated, etc?
The cast iron might get too hot and effect the heat the pie cooks at, but at least your bottom crust should be nice and crispNext time, just put down a sheet of aluminum foilThat cookie sheet is just to protect your oven in case the pie filling spills over and to make handling the hot pie easier to remove from the oven If the pie looks like it is cooking too fast, cover the edges with foil to keep them from browning too fastNote: If possible, cover the cast iron top with foil to avoid spill overs on thatMerry Christmas.
