Skillet Peach Pie

Photo by: K. Henriques

I know it’s not peach season anymore, but I made this during the summer and decided to post it later. This particular recipe is an adaption of one my sister-in-law has used on All Recipes. Other than the time spent peeling and slicing the peaches this doesn’t take much time at all and was really good; especially with vanilla ice cream!


2 tablespoons butter

3 tablespoons brown sugar

3 (9 inch) refrigerated pre-rolled pie crusts

6-7 peaches, peeled and sliced

1/2 cup granulated sugar + 2 tablespoons (divided)

1 tablespoon butter, cut into small chunks


Preheat oven to 350 degrees.

Place 2 tablespoons of butter into a heavy cast 12-inch iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you finish preparing the peaches.

Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced peaches. Sprinkle peaches with about 1/4 cup of sugar; place a second pie crust over the peaches; top the second crust with the remaining peaches, and sprinkle with 1/4 cup sugar. Top with the third crust; sprinkle 2 tablespoons of sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.

Bake in the preheated oven until the crust is golden brown, about 40-45 minutes. Serve warm.

Baking Ease10
Time Spent9

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