SKILLET PEACH PIE
Peach cobbler made in a skillet. In place of pie crust, try using biscuits.
Provided by ARVILLALAR
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 360.1 calories, Carbohydrate 47.4 g, Cholesterol 7.6 mg, Fat 17.7 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 574.6 mg, Sugar 22.6 g
PEACH AND BROWN BUTTER SKILLET PIE
The brown butter is really what makes this skillet pie so inviting. After scooping out a warm piece of pie, be sure to spoon the brown butter sauce over the ice cream.
Provided by Trisha Yearwood
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 15
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.
PEACH SKILLET PIE
In this recipe by the famed piemakers at Four and Twenty Blackbirds, you'll make a delightfully buttery crust by hand before baking up a juicy peach pie in a cast-iron skillet. Plus: Learn a unique pinwheel crust design. (You can use it on other pies, too!)
Provided by Four and Twenty Blackbirds
Categories dessert
Time 10h
Yield 8 servings
Number Of Ingredients 20
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 PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
CARAMEL PEACH SKILLET PIE
In this decadent pie baked in a skillet, fresh peaches are coated in caramel before being topped with a homemade puff pastry crust. The trick to controlling the sweetness here is making sure to cook the caramel until it's very dark brown but not burned. You're looking for the color of an Irish setter: deep brown with a reddish cast. The puff pastry is a shortcut version (often called quick or rough puff pastry) that's less labor-intensive than the classic kind. Its texture is somewhere between flaky pie dough and typical puff pastry, with a deeply buttery flavor. You can make it up to three days ahead (or longer if you freeze it). This said, purchased all-butter puff pastry is a fine substitute. You'll need a 12- to 14-ounce package.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare the puff pastry: Cube 1 cup/226 grams of butter (2 sticks) and place in the freezer while you measure out remaining ingredients.
- In a food processor, pulse to combine flour and salt. Add remaining 1/4 cup/57 grams butter (1/2 stick) to food processor; pulse to combine. Add the chilled butter cubes from the freezer and pulse twice, 1 second or less for each pulse.
- Add 1/3 cup/80 milliliters water, pulse very quickly once, then add another 1/3 cup/80 milliliters water and pulse once. Dough will still look dry and floury in spots, but it should look as if some areas are starting to clump together. But it will not form a ball. If the dough looks very dry, add another tablespoon or two of water, taking care to pulse it in only once. Do not overpulse this dough; the butter must remain in distinct large chunks, or the dough won't puff.
- Turn out the floury dough crumbles onto a lightly floured work surface and press them together into a rough rectangle. Using a floured rolling pin, roll rectangle out until it's 1/2 inch/13 millimeters thick (about 6 by 9 inches, or 15 by 23 centimeters) with the short side of the rectangle closest to you. The dough will be dry and still very crumbly in spots, but don't worry: It will come together as you continue to fold and roll.
- Use a pastry scraper or spatula to fold the top third of the dough down, then the bottom third of the dough up, so it's folded like a letter. (Dough will still be crumbly, and that's O.K.) Turn the folded dough 90 degrees, using a pastry scraper to push edges together if they fall apart. Press rolling pin on top of the layered dough several times to seal it, then roll into a rectangle that is 1/2 inch (13 millimeters) thick, always rolling from open end to open end. Continue rolling, folding and turning until the dough looks smooth and comes together, about four 90-degree turns.
- For the final fold, fold the edges of the dough rectangle like a book. To do this, fold the top and bottom parts into the center of the rectangle, so their ends meet. Then fold one half over the other. Wrap the dough in plastic and chill it for 45 minutes (or up to 3 days).
- Meanwhile, prepare the filling: Heat oven to 400 degrees. Toss cut peaches with 1 tablespoon sugar and let sit while you make the caramel.
- In a 9-inch ovenproof skillet, combine 2 tablespoons water with remaining 2/3 cup/150 grams sugar and cook over medium heat, swirling the pan, until very dark amber brown in color, about 8 minutes. To test the color, dribble some of the caramel on a white plate.
- Pour the peaches and their juices into the skillet; the caramel will sizzle a bit, so stand back. Cook peaches, stirring gently once or twice, until they start to soften, about 5 minutes, then remove from heat. Stir in tapioca, vanilla, cardamom and salt. Taste and add 1 teaspoon or so lemon juice, if necessary, to bring out the flavor of the peaches if desired.
- Using a sharp knife, cut chilled puff pastry in half. Wrap half the pastry back up in plastic wrap and freeze for up to 3 months. Then roll out the other half on a lightly floured surface into a round that is 1/4 inch (6 millimeters) thick. Prick the round all over with the tines of a fork. Place pastry on top of the peaches in the skillet, tucking the edges into the skillet. (Be careful: The skillet may still be hot.) Sprinkle with cinnamon sugar.
- Put the skillet on a rimmed baking pan to catch any overflow, and bake for 20 minutes. Reduce heat to 350 degrees and bake until top is golden brown and has puffed, and juices are bubbling, about 20 more minutes. Let pie cool for at least 20 minutes before serving from the skillet, preferably with ice cream.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 9 grams, Carbohydrate 66 grams, Fat 29 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 196 milligrams, Sugar 35 grams, TransFat 1 gram
IRON-SKILLET PEACH CRISP
Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.
Provided by Ari Kolender
Categories Dessert Kid-Friendly Peach Pecan Bon Appétit South Carolina Vegetarian Pescatarian Peanut Free Soy Free Kosher Summer Small Plates
Yield 8 Servings
Number Of Ingredients 14
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.
SIGNATURE PEACH PIE
Although I haven't made this yet I am planning on making this yummy sounding peach pie before peach season is over. Recipe source: newspaper.
Provided by ellie_
Categories Pie
Time 1h15m
Yield 1 9inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 400-degrees F.
- Prepare pastry or use pre-packages pastry and put bottom crust in a 9-inch pie pan.
- In a large skillet combine sugars, cornstarch, ginger, cinnamon and vanilla.
- Fold in peaches and simmer for 5 minutes or until filling thickens slightly.
- Remove from heat and stir in lemon juice.
- Spoon filling into prepared pie pan.
- Fit top crust on top of filling.
- Crimp and seal edges.
- Cut slits in dough on top of pie.
- Place pie on baking sheet and cover loosely with foil.
- Bake for 15 minutes, remove foil and bake for 45 more minutes or until crust is brown and filling is bubbly.
Nutrition Facts : Calories 1249, Fat 2, SaturatedFat 0.2, Sodium 36, Carbohydrate 313.4, Fiber 12.5, Sugar 270.9, Protein 7.3
NO BAKE PEACH PIE
This recipe is perfect for a hot Summer's day!
Provided by jwilkey
Categories Desserts Pies No-Bake Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.
- Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 39.2 g, Cholesterol 3.8 mg, Fat 8 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.3 g, Sodium 162.2 mg, Sugar 29.4 g
GRILLED SKILLET PEACH PIE
Make and share this Grilled Skillet Peach Pie recipe from Food.com.
Provided by LDSMom128
Categories Pie
Time 2h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For a charcoal grill, arrange medium-high coals on one side of a grill. Test for medium heat above the empty side of the grill. Brush peach halves with canola oil. Place halves, cut sides down, on a grill rack directly over coals for 3 minutes until lightly browned. Remove from heat.
- Cut peach halves into wedges. In a large mixing bowl toss peaches with 1/2 cup sugar, basil, cornstarch and lemon juice.
- On a lightly floured surface, roll each crust to a 12-inch diameter. Coat a 9-1/2 to 10-inch cast iron skillet with nonstick cooking spray. Line the skillet with one of the crusts, the dough should come 3/4 of the way up the sides of the pan. Place the peach mixture into the pie crust in the skillet. With a sharp knife, cut several slits in the center of the second crust to vent steam. Place the second crust over the pie filling. Tuck any extra dough at the edges between the side of the skillet and the bottom crust. Crimp edge. In a small bowl combine the beaten egg and water. Brush the pie with egg mixture, then sprinkle with the remaining 1 tablespoon sugar.
- Place the skillet on the grill rack over the empty side of the grill. Cover and grill for 1 1/2 to 2 hours or until crust is golden and filling is bubbly, rotating once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.) Cool the pie on a wire rack 30 to 40 minutes before slicing.
Nutrition Facts : Calories 296.2, Fat 13.6, SaturatedFat 4, Cholesterol 17.6, Sodium 237.2, Carbohydrate 41.8, Fiber 2.4, Sugar 22.1, Protein 3.3
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