May 15, 2013

Skillet Peach Pie with a Cobbler topping

One of the things Michael and Grace have been bugging me to make is peach pie, but personally I have been a hankering for peach cobbler. So I thought why not combine the two recipe concepts, and while I am at it, why not bake the pie in a skillet which is a trend I have been seeing in all of the foodie magazines.

I began by making a simple crust using the old faithful single pie crust recipe from my Better Homes and Gardens "New Cookbook" circa 1988.

For the crust...
1 1/4 cup all purpose flour
1/2 tsp. salt
1/3 cup shortening
4 T. ice cold water

Mix flour and salt in large bowl. Add the shortening and blend it with a pastry blender until the mixture looks like it's formed into small peas. (This will mean that your shortening is evenly distributed through the flour.) Add the water to the flour mixture, form ball, and then roll it out on wax paper covered with flour. Make sure you handle the dough as little as possible, this will ensure a flaky crust. (Thank you for this tip Ms. Mannis, my junior high school Home Economics teacher!)

Roll out your dough and flip into a 8 inch skillet. I did prepare the skillet by spraying cooking spray to cover it.

(Or if you prefer, you could use a frozen pie crust)

Next is to make the filling...
For the pie filling I used about 3 1/2 lbs. of peeled and sliced fresh peaches. They were tossed with 1 tsp of vanilla and 1/2 tsp. of nutmeg along with 1/2 cup of both sugar and flour and a T of lemon juice.

Pour the peaches and their juices into the prepared crust.

For the topping...
I blended with a pastry blender: 1 cup of all-purpose flour with 1/2 cup of sugar, 1/2 tsp. of both cinnamon and nutmeg and a 1/4 cup butter. I then dropped the topping over the peaches to cover.

The pie was baked in an oven preheated to 425 degrees F for about 50 minutes or until the topping was golden and the peaches were bubbling through the top.

Remove from oven and allow pie to cool slightly before cutting. Serve with vanilla ice cream or whipped topping!

And enjoy!!!

Sharing this post at these super blog linky parties...


  1. I found this post from the link up on Gooseberry Patch Skillet recipes. Your Peach Pie skillet looks delicious. I love using my cast iron skillet just like my grandmother did. We live across from a peach orchard and I cannot wait to go pick peaches. I will be making my peach pie in my cast iron skillet. I have never tried it that way. Blessings, Diane Roark visit anytime at

  2. Yum! Found you through the Weekend Re-Treat.
    Come party with APIMP!
    I would love for you to share and link up at my TGIF Link Party.
    The party is open every Thursday night and closes Wednesday's at midnight.
    Hugs, Cathy

  3. Saw your comment over at my irl friend, Alma's.
    Enjoyed reading some of your posts, and I am your newest follower.
    Off to check your other blog!

  4. If this is as easy as you make it seem - my family is going to see a lot of Skillet Peach Pies at my house this summer! This looks awesome, and I love having any excuse to use my cast iron skillet. Thank you for sharing at Tasty Tuesdays - pinning right now. :)

  5. Hold the phone! This looks amazing & so simple! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!

  6. I've just posted my Tasty Tuesdays link party on my blog & wanted to tell you that this recipe has been featured! You can find the feature here: Don’t forget to grab our features button and link up again!

  7. G'day Your photo and recipe look YUM, true!
    i could now go for a slice or two!
    Cheers! Joanne
    Foodie Friends Friday Linky Party too!

  8. Great idea! Thanks for posting at Foodie Friends Friday Linky Party!


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