Skillet Peach Pie: A Warm and Rustic Delight You Can Make Tonight

Peach pie is a classic summer dessert, conjuring images of sunny afternoons and sweet, juicy fruit. But sometimes, the thought of making a traditional pie crust can be daunting. Enter the skillet peach pie – a rustic, easy-to-make version that captures all the deliciousness of a regular peach pie without the fuss. This recipe utilizes the convenience of store-bought pie crust (though you can certainly make your own if you prefer!) and cooks it all in a cast iron skillet, resulting in a crispy crust and a bubbly, sweet peach filling. Prepare to be amazed at how simple and satisfying this dessert is!

Why Skillet Peach Pie?

There are several reasons why a skillet peach pie is a fantastic choice:

* **Ease of Preparation:** Using store-bought crust significantly cuts down on prep time. The filling is also incredibly easy to make, requiring minimal ingredients and effort.
* **Rustic Charm:** The cast iron skillet imparts a rustic, homey feel to the pie. The slightly uneven edges and golden-brown crust add to its charm.
* **Crispy Crust:** The cast iron skillet conducts heat evenly, resulting in a beautifully browned and crispy crust.
* **Perfect for Sharing:** A skillet pie is perfect for serving a crowd. Simply place the skillet in the center of the table and let everyone dig in.
* **Versatile:** You can easily adapt this recipe to use other fruits, such as apples, berries, or plums.

Ingredients You’ll Need

Here’s a list of ingredients you’ll need to make this delicious skillet peach pie:

**For the Filling:**

* 6-8 medium peaches, peeled and sliced (about 6 cups)
* 1/2 cup granulated sugar
* 1/4 cup all-purpose flour
* 2 tablespoons lemon juice
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 tablespoons butter, cut into small pieces

**For the Crust:**

* 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
* 1 tablespoon milk or cream, for brushing
* 1 tablespoon granulated sugar, for sprinkling (optional)

**Equipment:**

* 9-inch cast iron skillet
* Large bowl
* Small bowl
* Measuring cups and spoons
* Knife or mandoline
* Pastry brush (optional)

Step-by-Step Instructions

Now, let’s get to the fun part – making the skillet peach pie! Follow these detailed steps for a perfect pie every time.

**1. Prepare the Peaches:**

* **Peel the peaches:** There are a few ways to peel peaches. The easiest method is to blanch them. Bring a pot of water to a boil. Score an “X” on the bottom of each peach with a knife. Drop the peaches into the boiling water for 30-60 seconds, then immediately transfer them to a bowl of ice water. The skins should easily slip off.
* **Slice the peaches:** Once peeled, slice the peaches into approximately 1/4-inch thick slices. A mandoline can be helpful for achieving uniform slices, but a knife works just fine.

**2. Make the Peach Filling:**

* **Combine ingredients:** In a large bowl, combine the sliced peaches, granulated sugar, all-purpose flour, lemon juice, cinnamon, and nutmeg. Gently toss everything together until the peaches are evenly coated. The flour will help to thicken the filling as it bakes.
* **Let it sit:** Allow the peach mixture to sit for about 15-20 minutes. This allows the sugar to draw out the juices from the peaches, creating a delicious, syrupy sauce.

**3. Prepare the Crust:**

* **Unroll the first pie crust:** On a lightly floured surface, unroll one of the pie crusts. Gently roll it out slightly to make it a bit larger, about 12 inches in diameter. This will ensure that it fits comfortably in the skillet.
* **Place the crust in the skillet:** Carefully transfer the pie crust to the cast iron skillet. Gently press it into the bottom and up the sides of the skillet. Trim any excess crust that hangs over the edge, leaving about a 1-inch overhang. Fold the overhang under itself to create a thicker, more decorative edge.
* **Crimp the edges:** Crimp the edges of the crust using your fingers or a fork. This will help to seal the crust and prevent the filling from leaking out during baking.

**4. Fill the Pie:**

* **Pour in the filling:** Pour the peach filling into the prepared pie crust, spreading it evenly.
* **Dot with butter:** Dot the top of the peach filling with the small pieces of butter. This will add richness and flavor to the pie.

**5. Top with the Second Crust (Optional Streusel Topping Alternative):**

* **Option 1: Full Crust:** Unroll the second pie crust. You can either place it directly on top of the filling, crimping the edges to seal it to the bottom crust, or you can get creative. Cut the crust into strips and arrange them in a lattice pattern over the filling. Brush the top crust with milk or cream and sprinkle with sugar.
* **Option 2: Streusel Topping:** If you prefer a streusel topping instead of a second crust, combine 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup cold butter (cut into small pieces), and 1/4 cup chopped pecans or walnuts in a bowl. Use your fingers or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs. Sprinkle the streusel topping evenly over the peach filling.

**6. Bake the Pie:**

* **Preheat the oven:** Preheat your oven to 375°F (190°C).
* **Bake:** Place the skillet peach pie in the preheated oven and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with aluminum foil.
* **Cool:** Remove the pie from the oven and let it cool completely on a wire rack before serving. This will allow the filling to set and prevent it from being too runny.

**7. Serve and Enjoy:**

* Once the pie has cooled, slice it into wedges and serve. It’s delicious on its own, or you can top it with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

Tips for the Perfect Skillet Peach Pie

Here are a few tips to help you make the best skillet peach pie:

* **Use ripe but firm peaches:** Overripe peaches will be too soft and mushy, while unripe peaches won’t have enough flavor. Look for peaches that are slightly firm to the touch and have a sweet aroma.
* **Don’t overfill the pie:** If you add too much filling, it may bubble over during baking. Leave about an inch of space at the top of the skillet.
* **Blind bake the crust (optional):** If you want an extra crispy bottom crust, you can blind bake it before adding the filling. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes at 375°F (190°C), then remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let it cool completely before adding the filling.
* **Use an egg wash for a golden crust:** For an even more golden and glossy crust, brush it with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
* **Let the pie cool completely before slicing:** This is crucial! The filling needs time to set up, otherwise you’ll end up with a soupy mess.
* **Store leftovers properly:** Leftover pie can be stored in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or aluminum foil.

Variations and Additions

Want to customize your skillet peach pie? Here are a few ideas:

* **Add other fruits:** Combine peaches with other fruits like blueberries, raspberries, or blackberries for a mixed berry peach pie.
* **Use different spices:** Experiment with different spices like ginger, cardamom, or allspice to add warmth and complexity to the flavor.
* **Add nuts:** Sprinkle chopped pecans, walnuts, or almonds over the filling or streusel topping.
* **Use a different type of crust:** Try using a graham cracker crust or a shortbread crust for a different flavor and texture.
* **Add a glaze:** After the pie has cooled, brush it with a simple glaze made from powdered sugar and milk or lemon juice.
* **Bourbon Peach Pie:** Add a tablespoon or two of bourbon to the peach filling for a boozy kick.
* **Almond Extract:** Add a 1/2 teaspoon of almond extract to the filling for a lovely subtle almond flavor.

Serving Suggestions

Skillet peach pie is delicious on its own, but here are a few serving suggestions to take it to the next level:

* **Vanilla Ice Cream:** A classic pairing! The cold, creamy ice cream complements the warm, sweet pie perfectly.
* **Whipped Cream:** A light and airy topping that adds a touch of elegance.
* **Caramel Sauce:** Drizzle with caramel sauce for an extra decadent treat.
* **Cinnamon Sugar:** Sprinkle with cinnamon sugar for a simple yet flavorful topping.
* **Fresh Mint:** Garnish with fresh mint leaves for a pop of color and freshness.
* **Warm it up:** Gently reheat individual slices in the microwave for a few seconds for a warm and comforting dessert.

Recipe Card

**Skillet Peach Pie**

**Yields:** 8 servings
**Prep Time:** 20 minutes
**Cook Time:** 45-55 minutes

**Ingredients:**

* **Filling:**
* 6-8 medium peaches, peeled and sliced (about 6 cups)
* 1/2 cup granulated sugar
* 1/4 cup all-purpose flour
* 2 tablespoons lemon juice
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 tablespoons butter, cut into small pieces
* **Crust:**
* 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
* 1 tablespoon milk or cream, for brushing
* 1 tablespoon granulated sugar, for sprinkling (optional)

**Instructions:**

1. **Prepare the Peaches:** Peel and slice the peaches into approximately 1/4-inch thick slices.
2. **Make the Peach Filling:** In a large bowl, combine the sliced peaches, granulated sugar, all-purpose flour, lemon juice, cinnamon, and nutmeg. Gently toss until evenly coated. Let sit for 15-20 minutes.
3. **Prepare the Crust:** Unroll one pie crust on a lightly floured surface and roll it out slightly. Place the crust in a 9-inch cast iron skillet, pressing it into the bottom and up the sides. Trim and crimp the edges.
4. **Fill the Pie:** Pour the peach filling into the prepared pie crust. Dot with butter.
5. **Top with Second Crust or Streusel:** Either place the second crust on top (lattice is optional, brush with milk/cream and sugar), or make a streusel topping (1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter, 1/4 cup nuts) and sprinkle over the filling.
6. **Bake:** Preheat oven to 375°F (190°C). Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. Tent with foil if the crust browns too quickly.
7. **Cool:** Let cool completely on a wire rack before serving.
8. **Serve:** Slice and serve on its own, or with vanilla ice cream or whipped cream.

Nutritional Information (Approximate)

* Calories: 350-400 per serving (depending on crust and toppings)
* Fat: 15-20 grams
* Carbohydrates: 45-55 grams
* Protein: 3-5 grams

Enjoy Your Homemade Skillet Peach Pie!

This skillet peach pie is a delightful dessert that’s perfect for any occasion. It’s easy to make, bursting with flavor, and sure to impress your friends and family. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of warm, rustic deliciousness. Happy baking!