Ginger Peach Skillet Pie

Posted by: jillian 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
Ingredients
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.

15 Comments

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.
kat
September 6, 2009
Yum! I’d like a big piece of that right now, for breakfast!
chocolate shavings
September 6, 2009
I love that you served it in the skillet, it makes for a nice and rustic dessert!
Lucy
September 6, 2009
I love the idea of this pie in the pan, it looks so gorgeous
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
Jen @ MaplenCornbread
September 6, 2009
Wow this is such a great idea!!
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…
Tracy @ Sugarcrafter
September 7, 2009
Wow, does that look delicious! Great idea!!
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!!
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.
jillian
September 8, 2009
Kath- I thought it needed an extra something on top.

Grace- That is an excellent point!
Rosa
September 10, 2009
Interesting! That pie looks very tempting! I love that flavor combo!

Cheers,

Rosa
Juliana
September 17, 2009
Love the idea off adding ginger and the way that you decorated very cute!
maris
February 4, 2010
This sounds so good and is making me wish it were still summertime!
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