Ginger Peach Skillet Pie

Posted by: on Sep 5, 2009 | 15 Comments

I recently saw a pie baked in a cast iron skillet at the King Arthur Flour Blog.  This sounded like a pretty fantastic idea and I vowed to try it.  The cast iron helped the base layer of the pie bake evenly and warded off any sogginess.  It also looked pretty cool and rustic.  I felt like the edges on this would be pretty likely to burn because this pie bakes at a high temperature.   I just tucked the edges of the top crust under to seal it.  The fresh local peaches that I had ranged from pretty good to lackluster in flavor.  I decided to give them a boost with some fresh ginger and brown sugar.  This pie really needs to sit for a while for the juices to cool before you slice it.  It is best served with vanilla ice cream of course.

Ginger Peach Pie
Pate Brisse divided into 2 crusts ( I replaced 2 tbsp of the butter with shortening because of the high temperature this bakes at)
6-8 peaches peeled and sliced
1 tbsp all purpose flour
1 tsp grated fresh ginger
1/4 cup brown sugar (you may need more if the peaches are especially tart)
1/8 tsp cinnamon
1 tbsp lemon juice
1 egg, beaten lightly with a tbsp of water for egg wash

Preheat the oven to 425

Roll one half of the dough to fit the pan.  Mix the peaches with the spices, lemon juice and flour and place in the pan.  Roll the other dough to fit the top and seal the sides. Cut steam holes in the top of the pie and brush with  egg wash and top with a sprinkle of sugar.
Bake for 15 minutes at 425 and lower to 350 and bake for about 50 minutes covering the outside crust if necessary.   Allow the pie to cool for several hours at room temperature.



  1. kath
    September 5, 2009

    This pie looks yummy. I was surprised to see the cut out hearts baked onto the pie–it is nice country touch.

  2. kat
    September 6, 2009

    Yum! I’d like a big piece of that right now, for breakfast!

  3. chocolate shavings
    September 6, 2009

    I love that you served it in the skillet, it makes for a nice and rustic dessert!

  4. Lucy
    September 6, 2009

    I love the idea of this pie in the pan, it looks so gorgeous :)

  5. Lorraine @ Not Quite Nigella
    September 6, 2009

    Oh that’s SO clever! I’ve never seen a pie baked in a skillet but the problem I often have is the crust going soggy. Now no more! Thankyou :)

  6. Jen @ MaplenCornbread
    September 6, 2009

    Wow this is such a great idea!!

  7. Siri
    September 7, 2009

    First off, great photo.

    Secondly, I love the idea of baking a pie in a cast iron skillet. I think the skillet has to be one of my top 3 favorite kitchen items.

    Thanks for the idea. Peaches and ginger…mmm…

  8. Tracy @ Sugarcrafter
    September 7, 2009

    Wow, does that look delicious! Great idea!!

  9. Amy (Sing for your supper)
    September 7, 2009

    I have got to try this!! I absolutely adore any kind of dessert with peaches…this looks heavenly!!

  10. grace
    September 8, 2009

    one of the best things about cast-iron skillets is the workout you get by lugging it in and out of the oven and over to the table and back again. burning those extra calories clearly justifies a second slice of gorgeous, tasty pie. :)

  11. jillian
    September 8, 2009

    Kath- I thought it needed an extra something on top.

    Grace- That is an excellent point!

  12. Rosa
    September 10, 2009

    Interesting! That pie looks very tempting! I love that flavor combo!



  13. Juliana
    September 17, 2009

    Love the idea off adding ginger and the way that you decorated :-) very cute!

  14. maris
    February 4, 2010

    This sounds so good and is making me wish it were still summertime!

  15. Sour Cream Peach Pie |
    August 20, 2012

    […] and Blueberry Pie from Andrea Meyers Old Fashioned Peach Lattice Pie from SCK Recipes Ginger Skillet Peach Pie from Butter and Sugar Raspberry Peach Hand Pies from 30 Pounds of Apples Salted Caramel Peach […]

Leave a Reply