Description
A simple old fashioned recipe for Peach Skillet Pie that can be adapted with any fresh fruit, using a standard 10 ½ inch cast iron skillet. Or use a sheet pan!
Ingredients
Units
Scale
Pie Crust:
- 1 1/2 cups all-purpose flour, spooned and leveled.
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 10 tablespoons cold butter – cut into 10 pieces
- 1/4 cup cold water, more as needed.
Filling
- 8 medium peaches, perfectly ripe – sliced into 1/2 inch slices (about 6 cups)
- 1 tablespoon lemon juice
- 1/2 brown cup sugar ( more to taste)
- 2 teaspoons vanilla
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (or cardamom)
- 1/8 teaspoon salt
- 1–2 tablespoon arrowroot powder or cornstarch
- 1 beaten egg (or milk, or peach jam or jelly)
- coarse sugar for sprinkling
- fresh thyme or garnish
Instructions
- Make the pie crust: Place flour, sugar and salt in a food processor and pulse to mix. Add butter, then pulse repeatedly (15-20 times) until it resembles coarse sand with some larger pea-sized clumps of butter.
- Add the water, and continue pulsing, just until the dough clumps together and forms a shaggy ball. You may need or less water or more water- just until it clumps together.
- Gather up and place on a well-floured piece of parchment, flouring the top as well. Form into a round ball, then flatten into a neat 1-inch thick disk about 7 inches wide. Wrap in parchment and refrigerate 40 minutes. The dough can be made ahead, refrigerated for up to 7 days, or frozen and thawed.
- Preheat oven to 375F
- Make the Filling: Gently rub peach fuzz off the peaches with a terry cloth towel. Slice peaches into ½-¾ inch thick wedges. Place in a large bowl. Sprinkle with lemon juice, arrowroot powder, brown sugar, vanilla, salt and spices, and mix very gently. If you like a juicier pie, as I do, only add 1 tablespoon of arrowroot. Or, for a thicker consistency, add 2 tablespoons.
- Roll the Dough: Place dough on a floured surface and flour the top as well. Roll from the center, out to the edges- while keeping the underneath surface well-floured to prevent sticking. Roll out to about 1/8-¼ inch thick or roughly 14 inches in diameter. Carefully lift pie dough and place in a 10 ½ inch wide cast iron skillet, gently pressing it into corners and sides. Sprinkle the bottom with a tablespoon of flour, this helps the crust not get soggy. Alternatively you can place on a parchment-lined sheet pan.
- Assemble: Spoon in the pie filling, and arrange peaches nicely just in the top middle area where they will show. Dot with a little butter if you like.
- Fold the crust’s raggedy edges over about 1/4 inch or so, just to clean up the edges. Then carefully draw the crust up over the filling, folding and overlapping in the same direction, every 2 inches or so. It need not be perfect.
- Brush the top of the crust with egg wash (or milk) and sprinkle with coarse sugar.
- Bake on the middle rack until deeply golden and bubbly, about 45-55 minutes.
- If the crust gets too brown, lower the heat to 350, or place on a lower rack or cover the edges with foil – this doesn’t usually happen, but every oven is different!
- When done, let rest 20 minutes before cutting into it.
Notes
You can also just bake this on the parchment-lined sheet pan. Bake at 375F- 40-50 minutes.
Nutrition
- Serving Size:
- Calories: 332
- Sugar: 26.1 g
- Sodium: 189.2 mg
- Fat: 15.1 g
- Saturated Fat: 9.1 g
- Carbohydrates: 46.8 g
- Fiber: 3 g
- Protein: 4.1 g
- Cholesterol: 41.1 mg