Skillet Peach Pie 🍑🥧
✨ Why This Recipe Works
A buttery, flaky homemade crust filled with spiced, caramelized peaches and toasted pecans, baked right in a 10-inch (25 cm) cast iron skillet for the ultimate golden-bottomed crust. Serve warm with vanilla ice cream!
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Skillet Peach Pie 🍑🥧 brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 30 minutes of prep and 45 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
- 3.6 cups all-purpose flour
- 1.2 cups (approx. 2.4 sticks) cold unsalted butter, cubed into small dice
- 3 tbsp ice cold water (plus 1–2 tsp extra if needed)
- 1 tsp pure vanilla extract
- 0.5 tsp fine salt
- 5 large large ripe peaches, peeled or unpeeled, diced
- 0.5 cup light or dark brown sugar
- 2 tbsp butter (for sautéing filling & greasing skillet)
- 1 tsp ground cinnamon
- 0.33 cup pecans, coarsely chopped and toasted
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch (dissolved in 1 tbsp cold water)
- 1 tbsp milk or egg wash & coarse sparkling sugar (for top crust crusting)
- 1 optional vanilla bean ice cream (for serving)
👨🍳 Step-by-Step Instructions
Cut Butter into Pastry Dough
In a large mixing bowl or food processor, combine flour and salt. Add the cold cubed butter and cut in using a pastry blender or pulse in food processor until coarse, pea-sized crumbs form.
Hydrate & Chill the Dough
Stir vanilla extract into the ice cold water. Drizzle gradually into the flour mixture, gently tossing with a fork until the dough just comes together. Divide into two discs (60% for bottom and sides, 40% for the top crust). Wrap in plastic wrap and chill in refrigerator for at least 45 minutes.
Caramelize Spiced Peach Filling
In your 10-inch (25 cm) cast iron skillet over medium heat, melt 30g (2 tbsp) butter. Add diced peaches, brown sugar, cinnamon, and lemon juice. Sauté for 4–5 minutes until the peaches release their aromatic juices.
Thicken Glaze & Fold Pecans
Whisk cornstarch with 1 tbsp water into a smooth slurry. Pour into the bubbling peaches and stir gently for 1–2 minutes until the liquid turns into a rich, glossy glaze. Fold in chopped pecans, remove from heat, and transfer filling to a bowl to cool completely to room temperature. Wipe the skillet clean.
Roll Dough & Line Skillet
Preheat oven to 375°F (190°C). Lightly butter the 10-inch cast iron skillet. On a lightly floured surface, roll out the larger dough portion into a 12-inch circle. Gently transfer into the skillet, pressing softly into the corners and allowing a slight overhang. Pour the cooled peach filling into the crust.
Lattice Top Crust & Crimp
Roll out the remaining dough portion into strips for a woven lattice (or a solid top crust with steam vents). Crimp and flute the edges to seal. Lightly brush with egg wash or milk, and dust generously with sparkling coarse sugar.
Bake to Deep Golden Perfection
Bake at 375°F (190°C) for 40–50 minutes until the crust is deep golden brown and the peach juices are bubbling thick through the lattice vents. (Shield outer crust edges loosely with foil if browning too fast).
Cool & Serve Warm
Let the pie rest for 30–45 minutes to allow the filling to set. Slice warm directly from the skillet and top each slice with a generous melting scoop of vanilla bean ice cream!
🍰 Storing & Chilling Desserts
Refrigeration: Keep covered in an airtight container or under a cake dome in the refrigerator for up to 4 to 5 days.
Serving Tip: For the richest flavor and silkiest mouthfeel, allow refrigerated bakes to rest at room temperature for 15 minutes before serving.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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