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Skillet Peach Pie

Updated on February 28, 2015

It's getting to be peach season, and delicious pies and cobblers will abound. With this recipe, you can combine the two peachy treats into one delicious dessert.

I love skillet pies. They never hold together for me as well as pie pan pies do, but I don't mind that. They are more delicious and eye-catching than any pie I've ever made in a pie pan. I'll make a skillet pie whenever I can get away with it!

I adapted this recipe from two separate skillet pie recipes, one for apple pie and one for peach. It ended up one of the best pies I ever made.


For the bottom crust

1 refrigerated or homemade pie crust

1/2 cup butter

1 cup brown sugar

For the Filling

3 1/2 lbs fresh peaches

OR 3 23.5 oz jars peaches, in juice not syrup

1/2 cup sugar

1/2 cup flour

1/2 tsp nutmeg

1 Tbsp lemon juice (if using fresh peaches)

For topping

1 cup flour

1/2 cup sugar

1/2 cup butter, softened

1/2 tsp cinnamon

1/2 tsp nutmeg

Notes on this Recipe

Fresh Vs. Canned Peaches

Although fresh peaches are generally preferable, it's not necessary to limit your peach pie to just peach season. Canned peaches are delicious in this recipe as well and require a lot less elbow grease to prepare. Make sure, however, that you don't pick up peaches in syrup. Those will be too sweet for your pie purposes.

You must have a cast iron skillet - or other oven-safe skillet

Cast iron skillets are essential for this recipe, and any recipe that requires you to start cooking on the stove and then move to the oven without switching pans. If you absolutely cannot buy a cast iron (or other oven safe) skillet, you can improvise by cooking the stove top ingredients in a non-oven safe pan and then moving those ingredients into a glass pie dish, but the finished product will suffer.


The topping

1. Mix flour, sugar, cinnamon, and nutmeg in a medium bowl.

2. Add butter and mash with pastry blender or fork until crumbly.

3. Set aside.

The filling

1. Peel and slice peaches, if fresh. Drain most of the liquid from the jars, if canned.

2. Toss peaches with sugar, flour, nutmeg, and lemon juice (if using).

3. Set aside.

To Bake

1. Preheat oven to 375F.

2. Melt butter for bottom crust in cast iron (or other oven safe) skillet over medium heat.

3. Add brown sugar and stir for about 30 seconds.

4. Remove from heat, and lay pie crust in bottom of pan.

5. Top crust with peach mixture, spreading peaches evenly over crust.

6. Top peach mixture evenly with crumbles.

7. Bake 50-55 minutes, until crumbles are golden and peachy liquid is bubbling through.


Skillet pie isn't just awesome for peaches. There are a multitude of fruits you can use for this pie. Check out how to make minor alterations so your favorite fruit can be part of a tasty skillet treat.


Use four pounds Granny Smith or Baeburn apples, or a combination of both. Peel and slice apples. Toss apple slices with 1 tsp cinnamon and 3/4 cup sugar.


Use 4 cups fresh blueberries. Blend 1/2 cup flour, 1 cup sugar, 2 teaspoon cinnamon, and 1 teaspoon almond extract in a medium bowl. Stir in blueberries and 1 teaspoon lemon zest. Cook 30-40 minutes.


Use 2 1/2 pounds trimmed whole strawberries. Toss strawberries with 3 tablespoons quick-cooking tapioca, 1/4 teaspoon salt, and 1 cup sugar.


Use one 20 oz can crushed pineapple. Mix pineapple (and juice) with 3 tablespoons corn starch, 1/2 cup sugar, and a pinch of salt in a saucepan. Cook on medium 3-5 minutes, stirring constantly until thickened. Let cool, then add to crust.

Pie Crust/Topping

If you would prefer a more traditional topping, a second pie crust can be set on top of the filling instead of the crumbles. Brush the crust lightly with egg whites and cut several slits in the crust for venting before placing the pie in the oven.

Perfer From Stratch Crusts?

If you want to be ambitious and make your pie crusts from scratch, check out this awesome recipe.

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