PEACH AND BROWN BUTTER SKILLET PIE
The brown butter is really what makes this skillet pie so inviting. After scooping out a warm piece of pie, be sure to spoon the brown butter sauce over the ice cream.
Provided by Trisha Yearwood
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the pie dough: Pour 1/4 cup water into a small container with 2 ice cubes.
- Put the flour in a large mixing bowl. Add the granulated sugar and whisk to combine. Add the butter and shortening to the bowl and use a pastry cutter to work the fats into the flour mixture until pea-size lumps form. Sprinkle the ice water onto the mixture 1 tablespoon at a time, using your hands to pull the dough together, until the dough becomes just sticky enough to form a ball; you may not need all the ice water. Press the dough into a disc and wrap in plastic wrap. Refrigerate the dough to chill for a minimum of 1 hour. This step can be done several days in advance.
- When ready to bake the pie, pull the dough out of the refrigerator and rest at room temperature for 15 minutes. Sprinkle the counter and rolling pin with additional flour. Preheat the oven to 350 degrees F.
- For the filling: Set a 10-inch cast-iron skillet over medium-high heat. Add the butter and heat until melted. Cook until the bubbles subside and the butter is light brown and smells like toasted nuts, 5 to 7 minutes. Reduce the heat to medium and sprinkle the brown sugar over the butter. Add the cinnamon and salt and stir to combine. Cook until the sugar is dissolved, about 2 minutes more. Pour in the spiced rum and honey and stir until incorporated. Add the peaches to the sauce and sprinkle with the cornstarch. Carefully stir the peaches to coat in the brown butter sauce. Let cool for 5 minutes.
- While the filling is cooling, roll the dough into a 12-inch circle that is about 1/8 inch thick. Gently lay the pie dough circle over the peaches, working carefully as the skillet will still be warm. If the dough is hanging over the edge, trim it with kitchen shears. Moving around the rim of the dough circle, tuck the edge of the dough into the skillet. Using a paring knife, vent the top of the pie by cutting a few small slits in the dough.
- For the topping: Gently brush the dough with the beaten egg and sprinkle evenly with the demerara sugar. Bake until the crust is golden brown and the filling is hot and bubbly, 40 to 45 minutes. Let cool for 5 minutes. Serve warm with vanilla ice cream.
PEACH SKILLET PIE
In this recipe by the famed piemakers at Four and Twenty Blackbirds, you'll make a delightfully buttery crust by hand before baking up a juicy peach pie in a cast-iron skillet. Plus: Learn a unique pinwheel crust design. (You can use it on other pies, too!)
Provided by Four and Twenty Blackbirds
Categories dessert
Time 10h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
- Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
- Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.
- Crust: Generously grease a cast-iron skillet with butter. Dust a work surface and a rolling pin with flour. Place one of the chilled dough disks on the work surface and roll it out, starting at the center and lightly pressing down with the rolling pin to flatten slightly. Continue rolling, rotating the dough a quarter turn at a time, until it's an evenly flat circle, about ⅛- to ¼-inch thick and 2-3 inches wider than the skillet all the way around, allowing an extra inch or two if the skillet is deep. (If dough softens too fast, chill in the refrigerator until firm, 2-5 minutes.) Use a pizza wheel to trim the rough edges of the dough circle. Transfer dough to skillet by folding in half and positioning the seam in the center. Unfold the dough, gently center, and fit it into the skillet, leaving no gaps. (Try not to stretch the dough.) Chill in the refrigerator while rolling out the top crust and assembling filling, 30 minutes.
- Prepare a decorative pinwheel top crust: Roll the second disk of chilled dough as in Step 1, but ¼-inch thicker than the bottom crust. Place on a sheet of parchment paper. Use a pizza wheel to cut dough into 4 quarters; then cut each quarter into thirds, leaving you with 12 wedges. (They don't have to be exactly the same size.) Transfer to a baking sheet and chill in the refrigerator while preparing filling, 20 minutes.
- Filling: Bring a pot of water to a simmer. Prepare an ice bath in a large bowl. Score an "X" into the bottom of each peach and place into the simmering water, 30-60 seconds. Remove peaches and immediately place into the ice water. When peaches have cooled slightly, remove from ice water and peel with your hands, using a paring knife to remove any remaining skin. Cut peeled peaches into ½-inch slices and place in a large bowl.
- In another bowl, mix together brown sugar, potato starch, cinnamon, ginger, cloves and salt. Add bitters and mix again. Add lemon juice to peaches and toss to coat; then add peaches to the spice mixture. Mix thoroughly to coat the peaches.
- Spoon peach filling into chilled pie crust, including some juices, until the filling is level with the top of the skillet. (If there is extra filling, save for a smaller pie or freeze for future use.) Arrange top crust wedges in an overlapping pinwheel pattern on top of the filling, tucking the last wedge under the first. Use your finger to poke a hole in the center to tuck in the crust points.
- Preheat oven to 425 degrees F. Use scissors to trim the top crust wedges to the edge of the skillet. Roll and tuck any excess bottom crust dough inward around the top crust. Crimp the edge of the pie all the way around, making sure the final fluted crust sits directly on top of the skillet's rim. (Remove some of the dough as you crimp whenever the edge seems too thick.) Refrigerate for 10 minutes.
- Brush egg wash evenly over the top of the chilled pie, being careful not to spread any peach juices across the crust. (They will burn during baking.) Sprinkle with raw sugar and place on a rimmed baking sheet. Pie will bake for a total of 1 hour. Bake on the lowest rack of the oven until crust is set and beginning to brown, 20 minutes.
- Lower heat to 375 degrees F, move pie to the center oven rack, and continue to bake until crust is a deep golden brown and juices are bubbling throughout, about 35-45 minutes longer. Allow pie to cool completely on a wire rack before cutting into it, 2-3 hours. Serve slightly warm or at room temperature.
SKILLET PEACH PIE
Peach cobbler made in a skillet. In place of pie crust, try using biscuits.
Provided by ARVILLALAR
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Make crust mix according to package directions. Roll dough out so that it fits an 8 inch skillet or frying pan; make sure there is overhang.
- Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven for 25 to 30 minutes until fruit is bubbly and crust is browned.
Nutrition Facts : Calories 360.1 calories, Carbohydrate 47.4 g, Cholesterol 7.6 mg, Fat 17.7 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 574.6 mg, Sugar 22.6 g
GRILLED PEACH PIE
BH&G, June 2007, p. 276. If I tell my wife that it has peaches in it, she may not eat it. So, when I do make this, it'll be for an event. That way, I can ensure that someone will eat it...other than myself, of course.
Provided by John J. OSullivan
Categories Pie
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- For charcoal grill, arrange medium-hot coals on one side of the grill. Test for medium heat above empty side. Brush peach halves with oil. Place halves, cut sides down, on rack directly over coals for 3 minutes. Remove. Cut peach halves in wedges. In mixing bowl toss with the 1/2 cup sugar, basil, cornstarch and lemon juice.
- On floured surface, roll each crust to 12-inch diameter. Coat 9 1/2-to 10-inch cast-iron skillet with nonstick cooking spray. Line skillet with one crust; dough should come 3/4 up sides of pan. Place peach mixture into pie crust in skillet. With a knife, cut several slits in center of second crust to vent steam. Place second crust over peaches. Tuck any extra dough at edges between side of skillet and bottom crust. Crimp edge. Brush top of pie with beaten egg then sprinkle with remaining sugar.
- Place skillet on rack over empty side of grill. Cover and grill 1 1/2 hours until crust is golden, rotating once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.) Cool on rack before slicing.
Nutrition Facts : Calories 279, Fat 12.8, SaturatedFat 3, Cholesterol 17.6, Sodium 177, Carbohydrate 39, Fiber 3.2, Sugar 20.6, Protein 3.8
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- In a mixing bowl or in the bowl of a food processor, mix just 1 cup of the flour with the salt and sugar. Cut the butter into 1/2'' pieces and then cut into the flour mixture using a rigid pastry cutter or by pulsing the food processor. Once the mixture looks like large crumbs clinging together in clumps, add the remaining 1/4 cup of flour. Mix lightly or pulse the food processor a few times to combine. Do not over mix. The flour should coat the clumps. Sprinkle the ice water over the dough. With your hands or a wooden spoon, mix until the dough holds together, and then form into a disc.
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