Peach And Brown Butter Skillet Pie Food

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.

PEACH MELBA PIE WITH BUTTERMILK CARAMEL

Steps:

• For the crust: Pulse the flour, sugar and kosher salt in a food processor to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle with the vinegar and 5 tablespoons of the water. Pulse until the dough just begins to come together. (If the dough is still floury and crumbly, add the last tablespoon of water and pulse again.) Dump the dough on the counter and press into a disc with your hands. Wrap in plastic wrap and chill for 30 minutes.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• For the filling: Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the preserves and stir until smooth, then simmer until syrupy, about 1 minute. Remove from the heat and stir in the sugar, brandy, lemon juice, ginger and nutmeg. Add the peaches and raspberries, then sprinkle with the cornstarch and toss to coat the fruit in the cornstarch.
• Roll the dough on a floured counter to a circle about an inch or so wider than the top of the skillet. Trim the dough to clean up the edges, then lay the dough over the top of the skillet, tucking the edges inside. Cut 3 small slits in the top of the dough to let steam escape. Brush the dough with the beaten egg and sprinkle with sugar.
• Place the skillet on the lined baking sheet to catch any drips. Bake until the filling is bubbling and the crust is crisp and deep golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving.
• For the sauce: Put the caramel sauce in a small saucepan and heat over medium-low heat until it starts to simmer, then whisk in the buttermilk and flaky salt. Return to a simmer and simmer until smooth, about 1 minute. Let cool before serving.
• To serve, scoop the pie into serving dishes and drizzle with the sauce. Sprinkle with additional flaky salt, if desired.

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.

PEACH AND BROWN BUTTER SKILLET PIE RECIPE

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.