Cast Iron Skillet Peach Custard Food

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.

CAST-IRON SKILLET PEACH COBBLER

Steps:

• Heat oven to 350ºF.
• Combine flour, dry gelatin mix and sugar in small bowl. Whisk in 1/2 cup water. Combine fruit in large bowl. Add flour mixture; mix lightly.
• Spoon into 10-inch cast-iron skillet.
• Mix baking mix, sour cream and remaining water just until blended. Drop into 6 mounds over fruit mixture.
• Bake 35 min. or until fruit mixture is hot and bubbly, and biscuit topping is golden brown. Cool slightly before serving topped with COOL WHIP.

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.

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.

CAST-IRON SKILLET STEAK

Steps:

• Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes. , Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet., Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.

PEACH BUCKLE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.
• In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
• Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.

CAST-IRON PEACH CROSTATA

Steps:

• Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Cover and refrigerate 1 hour or overnight., Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into crust, reserving liquid. Fold crust edge over filling, pleating as you go, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling is bubbly, 45-55 minutes. , In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.

CAST IRON SKILLET PEACH CUSTARD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet with margarine.
• Combine sugar and eggs in a large bowl; beat with an electric mixer until creamy. Mix in pureed peaches and baking mix until combined. Add vanilla extract and stir until well blended. Pour into the prepared skillet.
• Bake in the preheated oven until top is golden brown, 45 to 55 minutes.

CAST IRON SKILLET PIZZA

Steps:

• Place a 9 inch cast iron skillet inside the oven. Heat oven to 500 degrees with the skillet inside.
• CAREFULLY remove the skillet from the oven and spread the oil in a thin layer across the pan.
• On a lightly floured surface, work pizza dough into a 9-inch circle.
• Gently place crust inside of the cast iron skillet.
• Spread sauce in an even layer across the crust. Poke holes all over with a fork.
• Sprinkle thyme and garlic powder over the sauce.
• Add cheese and bake for 15-20 minutes or until the cheese is melted and the edges of the crust are dark golden brown.
• Broil for 1-2 minutes or until the cheese starts to get dark golden brown spots.
• Sprinkle with Kosher salt and garnish with fresh basil leaves. Slice and enjoy!

GRILLED PEACH PIE

Steps:

• For charcoal grill, arrange medium-hot coals on one side of the grill. Test for medium heat above empty side. Brush peach halves with oil. Place halves, cut sides down, on rack directly over coals for 3 minutes. Remove. Cut peach halves in wedges. In mixing bowl toss with the 1/2 cup sugar, basil, cornstarch and lemon juice.
• On floured surface, roll each crust to 12-inch diameter. Coat 9 1/2-to 10-inch cast-iron skillet with nonstick cooking spray. Line skillet with one crust; dough should come 3/4 up sides of pan. Place peach mixture into pie crust in skillet. With a knife, cut several slits in center of second crust to vent steam. Place second crust over peaches. Tuck any extra dough at edges between side of skillet and bottom crust. Crimp edge. Brush top of pie with beaten egg then sprinkle with remaining sugar.
• Place skillet on rack over empty side of grill. Cover and grill 1 1/2 hours until crust is golden, rotating once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.) Cool on rack before slicing.