I would never have thought of making a pie in a skillet! My favourite pie in the world is apple pie, but that trick of peaches and dried apricots together sounds so good. In response to Al, I agree that a metal pan, as heavy and as dark as you can get it, is the best: if you can find one with a removable base, this makes it much easier to serve. For me making an apple pie for dessert was something I was doing before I was 12 - it was just so easy, make the pastry, cut up the apples, bake in the oven... and the result, melting cooked apples with cinnamon and brown sugar, in a lovely crispy pastry shell, was just reliably delicious. The key thing about pastry was always to keep it cold. (My Tuesday Recipe posts on pie are Promises are pie crustand Pi, Phi, Pie, and Apple Pie,

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