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I tried this and I had a few problems I'm hoping someone can correct...
1. My pan got WAY hot on the burner and turned ashen in the middle. The burner coil coating flaked off when I removed the pan to put it under the broiler. Maybe I left it on too long (25 minutes or so)?
2. The dough was really difficult to manage being so thin and flimsy. It was hard to maneuver accurately, and dealing with such extreme heat, I decided to put the pie on the upside down skillet before placing it under the broiler. It cooked while I was holding it.
3. 1 minute 35 seconds under the broiler was maybe too long as the bottom turned to coal.
4. Have to say, all this aside, that was one delicious pie. Willing to try again with a few adjustments, provided I didn't ruin my pan or my stove coil.