I grew up in a house that ONLY used cast iron cookwear (except the occational use of glass or ceramic). EVERYTHING was cooked in cast iron.
We didn't cook a lot of pies, but cobbler was a staple item.....pears, apples, berries, and plums......and always in a deep dish cast iron dish. Holiday pies (pumpkin and sweet potato) were cooked in a shallower cast iron pan normally used for cornbread.
There is no other material that will give that hard, crisp crust that is so good in a pie or cobbler and nothing else hold heat in such a way as to cook the pie through and through......perfectly. Pre-heat the pan and the crust browns and crisps as soon as it hits the hot pan.....same secret to great cornbread.
