Since I started this post, I'm bound to report that I now have one of the Camp Chef brand pie pans (see link). I had to order it (Kohl's, on sale with $.99 shipping) so I didn't quite know what to expect, but I was concerned that it might be a light,thin wall and/or rough casting, and I had a concern about dimensions and shape, especially the depth. What I have is certainly not light nor thin wall. It weighs 4.5 lbs and is OK casting. I'll call it textured but not course or rough...., with only one slightly sandy spot in the bottom. There are no grinding or shaping blemishes, or sprue on it.
It is deeper than an "average" pie pan (1 3/4" v. 1") and the increased depth is because the "angle of repose" (lawyer term...., used when suing contractors in ditch bank cave-ins) does not flatten out at the edge as customarily found on pie pans of my limited experience. My reaction was that it was simply wayyyyy to big for any pie recipe that I've ever seen and I was ready to take it back, but my analytical nature kicked in and I tape measured it. Following the contour of each pan, the total from edge to edge of my "average" pan is 11 1/4", and 12" for the Camp Chef, so the effect is a pie will not have the crust lying flat at the edge - it will angle upward.
I have not tried it yet but hopefully I'll get the chance by the weekend. Report to follow.........
http://www.kohls.com/p/camp-chef-cast-iron-pie-pan.shtml