I started using a cast iron skillet as a pie pan a couple of years ago. I love the handle. I used a slightly larger pan and arrange things so the pie only fills 3/4 of the pan. All the juices are nicely contained in the skillet. Mine is a 10" skillet too, and a normal pie crust and filling goes only part way up. A historical house/museum had baked pies in their cast iron skillet and I decided to try it to shock some friends. The friends being horribly unshocked, I continued on using the skillet for the convenience of the handle. The only problem is that a skillet doesn't fit in a pie or cake carrier.

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