Cast Iron Peach Pie Recipes

CAST IRON PEACH PIE

Steps:

• In a large bowl, combine the flour, salt, and sugar with a fork. Using a pastry cutter or two forks, cut the lard and butter into the dry ingredients until they are pea-size pieces. Fill a glass Pyrex measuring cup with ice cubes and cold water. Pour in ice-cold water a little at a time, use a fork to gently roll the mixture around the bowl to combine. Add more water as needed. Press the dough together with your hands.
• Place the pie crust into a large zip-style bag and refrigerate for several hours.
• Cut the dough into two equal size pieces and gently roll out with a wooden rolling pin. Place the dough round into the bottom of the cast iron pan. Trim the edges with kitchen shears. Place the pie filling ingredients into the unbaked shell.
• Roll out the remaining pie crust and cut evenly into strips with a pastry cutter wheel or small pizza cutter. Lay 5-6 strips horizontally over the pie. Using longer pieces towards the center and shorter pieces near the edge. Roll back every other strip and place a pastry strip down vertically. Fold the pieces back. Continue this process until the pie crust is complete.
• Roll under the edges on the crust and gently use your hands to press everything together.
• Brush the crust with egg wash and sprinkle with granulated sugar.
• Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess. Bake in a preheated 400 degree F oven for 60 minutes or until the crust is golden brown and filling is bubbling. Take out of the oven and let cool on a baking rack. Let cool completely before slicing.

PEACH AND BROWN BUTTER SKILLET PIE

Steps:

• For the pie dough: Pour 1/4 cup water into a small container with 2 ice cubes.
• Put the flour in a large mixing bowl. Add the granulated sugar and whisk to combine. Add the butter and shortening to the bowl and use a pastry cutter to work the fats into the flour mixture until pea-size lumps form. Sprinkle the ice water onto the mixture 1 tablespoon at a time, using your hands to pull the dough together, until the dough becomes just sticky enough to form a ball; you may not need all the ice water. Press the dough into a disc and wrap in plastic wrap. Refrigerate the dough to chill for a minimum of 1 hour. This step can be done several days in advance.
• When ready to bake the pie, pull the dough out of the refrigerator and rest at room temperature for 15 minutes. Sprinkle the counter and rolling pin with additional flour. Preheat the oven to 350 degrees F.
• For the filling: Set a 10-inch cast-iron skillet over medium-high heat. Add the butter and heat until melted. Cook until the bubbles subside and the butter is light brown and smells like toasted nuts, 5 to 7 minutes. Reduce the heat to medium and sprinkle the brown sugar over the butter. Add the cinnamon and salt and stir to combine. Cook until the sugar is dissolved, about 2 minutes more. Pour in the spiced rum and honey and stir until incorporated. Add the peaches to the sauce and sprinkle with the cornstarch. Carefully stir the peaches to coat in the brown butter sauce. Let cool for 5 minutes.
• While the filling is cooling, roll the dough into a 12-inch circle that is about 1/8 inch thick. Gently lay the pie dough circle over the peaches, working carefully as the skillet will still be warm. If the dough is hanging over the edge, trim it with kitchen shears. Moving around the rim of the dough circle, tuck the edge of the dough into the skillet. Using a paring knife, vent the top of the pie by cutting a few small slits in the dough.
• For the topping: Gently brush the dough with the beaten egg and sprinkle evenly with the demerara sugar. Bake until the crust is golden brown and the filling is hot and bubbly, 40 to 45 minutes. Let cool for 5 minutes. Serve warm with vanilla ice cream.

CAST-IRON CHERRY-BERRY PEACH PIE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions. Shape each into a disk; cover and refrigerate for 1 hour or overnight., In a large bowl, combine peaches, cherries, blueberries and extracts. Combine sugar, flour, tapioca, salt and nutmeg; sprinkle over fruit and gently toss to coat. Let stand for 15 minutes. , Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or other ovenproof skillet. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown and filling is bubbly, 50-55 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

PEACH SKILLET PIE

Steps:

• Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
• Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
• Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.
• Crust: Generously grease a cast-iron skillet with butter. Dust a work surface and a rolling pin with flour. Place one of the chilled dough disks on the work surface and roll it out, starting at the center and lightly pressing down with the rolling pin to flatten slightly. Continue rolling, rotating the dough a quarter turn at a time, until it's an evenly flat circle, about ⅛- to ¼-inch thick and 2-3 inches wider than the skillet all the way around, allowing an extra inch or two if the skillet is deep. (If dough softens too fast, chill in the refrigerator until firm, 2-5 minutes.) Use a pizza wheel to trim the rough edges of the dough circle. Transfer dough to skillet by folding in half and positioning the seam in the center. Unfold the dough, gently center, and fit it into the skillet, leaving no gaps. (Try not to stretch the dough.) Chill in the refrigerator while rolling out the top crust and assembling filling, 30 minutes.
• Prepare a decorative pinwheel top crust: Roll the second disk of chilled dough as in Step 1, but ¼-inch thicker than the bottom crust. Place on a sheet of parchment paper. Use a pizza wheel to cut dough into 4 quarters; then cut each quarter into thirds, leaving you with 12 wedges. (They don't have to be exactly the same size.) Transfer to a baking sheet and chill in the refrigerator while preparing filling, 20 minutes.
• Filling: Bring a pot of water to a simmer. Prepare an ice bath in a large bowl. Score an "X" into the bottom of each peach and place into the simmering water, 30-60 seconds. Remove peaches and immediately place into the ice water. When peaches have cooled slightly, remove from ice water and peel with your hands, using a paring knife to remove any remaining skin. Cut peeled peaches into ½-inch slices and place in a large bowl.
• In another bowl, mix together brown sugar, potato starch, cinnamon, ginger, cloves and salt. Add bitters and mix again. Add lemon juice to peaches and toss to coat; then add peaches to the spice mixture. Mix thoroughly to coat the peaches.
• Spoon peach filling into chilled pie crust, including some juices, until the filling is level with the top of the skillet. (If there is extra filling, save for a smaller pie or freeze for future use.) Arrange top crust wedges in an overlapping pinwheel pattern on top of the filling, tucking the last wedge under the first. Use your finger to poke a hole in the center to tuck in the crust points.
• Preheat oven to 425 degrees F. Use scissors to trim the top crust wedges to the edge of the skillet. Roll and tuck any excess bottom crust dough inward around the top crust. Crimp the edge of the pie all the way around, making sure the final fluted crust sits directly on top of the skillet's rim. (Remove some of the dough as you crimp whenever the edge seems too thick.) Refrigerate for 10 minutes.
• Brush egg wash evenly over the top of the chilled pie, being careful not to spread any peach juices across the crust. (They will burn during baking.) Sprinkle with raw sugar and place on a rimmed baking sheet. Pie will bake for a total of 1 hour. Bake on the lowest rack of the oven until crust is set and beginning to brown, 20 minutes.
• Lower heat to 375 degrees F, move pie to the center oven rack, and continue to bake until crust is a deep golden brown and juices are bubbling throughout, about 35-45 minutes longer. Allow pie to cool completely on a wire rack before cutting into it, 2-3 hours. Serve slightly warm or at room temperature.

IRON-SKILLET PEACH CRISP

Steps:

• Topping:
• Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
• Assembly:
• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8-10 minutes. Let cool, then coarsely chop.
• Smear bottom and sides of a 10" cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
• Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25-35 minutes.
• Do Ahead
• Crisp can be made 1 day ahead. Store lightly covered at room temperature.

SKILLET PEACH PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Make crust mix according to package directions. Roll dough out so that it fits an 8 inch skillet or frying pan; make sure there is overhang.
• Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven for 25 to 30 minutes until fruit is bubbly and crust is browned.