Gail from popular recipe blog Chocolate, Chocolate, and More wanted to experiment using a different type of bake-ware for her Peach Praline Skillet Pie, so she used one of our cast iron skillets.
“I was hoping that the cast iron would give pie crust the same crunch it gives muffins and I was right. The crust was very flaky and the pie didn’t stick at all to the pan.”
Check out the full details and mouth-watering pics!
1 ¼ Cup flour
¼ teaspoon salt
½ Cup cold butter cut into chunks
¼ cold milk
3/4 Cup sugar
¼ Cup melted salted butter
2 Tablespoons flour
½ Cup cream
½ teaspoon vanilla
½ teaspoon nutmeg
3 cups fresh peach slices
½ Cup firmly packed brown sugar
¼ Cup salted butter, softened
1 Cup coarsely chopped pecans
1. To make the pie crust, mix flour and salt together. Cut in the cold butter with a pastry blender. Add milk and work into a ball. Roll out to fit your skillet or pie pan.
2. To make the filling, whisk together all filling ingredients except the peaches. Add sliced peaches to the mixture and pour into prepared crust.
3. Mix together the topping ingredients. Sprinkle on top of pie and bake at 375°F for 45-50 minutes.
You can use canned peaches in light syrup. Drain the syrup and cut into bite sides pieces, 3 cups of canned peaches is about 1 large (29 ounce) can plus 2 more peach halves.
This recipe and images are courtesy of Chocolate, Chocolate, and More.