Rustic Cast Iron Skillet Peach Pie is easy to make and super fun to eat. Why? Because it can be served warm, right in the skillet with a big scoop of ice cream. Grab two spoons because there’s enough to share with that someone special! Mmm Mmm… so yummy!
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When I was growing up, my mother made a fresh homemade pie nearly every week. Mom was a high school home economics teacher and that translates into the fact that she was an excellent cook. She was also a good seamstress, avid gardener, and a great mentor.
Mom always made her own homemade pie crust and made a pie filling using fresh, organic produce grown on our farm. She made just about every kind of pie you can imagine. A few of our favorites were her apple pie, rhubarb pie, pecan pie, and pumpkin pie. Each one was delicious in its own right.
The pie crust recipe mom taught me how to make at an early age was Speedy Homemade Pie Crust. It’s pretty much fail-proof and very forgiving. Another great recipe that my daughter-in-law, Becky, shared with me awhile back is her Amish grandmother’s pie crust recipe. Her grandmother, Viola, worked in a pie pastry shop for nearly 5 years so you know it’s a great recipe. You can find it by clicking on this link > Viola’s Never Fail Pie Crust. Either pie crust recipe works beautifully when making cast iron skillet pies.
First I should tell you that you’ll need a 8-inch cast iron skillet to make Rustic Cast Iron Skillet Peach Pie. You can use a smaller, or larger, cast iron skillet, but you will need to adjust your baking times accordingly.
Start by rolling out the pie crust, then flip your cast iron skillet over on top of the dough (as seen in the picture above). Carefully flip both the skillet and dough over together and trim the excess dough from around the edge of the skillet. Save the excess dough to make a top crust.
The filling for this pie consists of sliced peaches, minute tapioca (uncooked), cornstarch, sugar, salt and ground cinnamon.
Roll the excess pie dough into a ball then roll it out to the desired thickness. A standard lattice top works well on this pie, however, I used a heart-shaped cookie cutter to make a delightful top crust.
Next, strategically place small cubes of butter and a light sprinkle of sugar over the top of the pie to help it turn a nice golden-brown color.
Bake Rustic Cast Iron Skillet Peach Pie in a preheated 350-degree oven for approximately 1 hour 25 minutes, or until the center is set. Serve warm with a big scoop of vanilla bean or cinnamon ice cream.
In addition to making a Rustic Cast Iron Skillet Peach Pie, consider making apple, apricot, cherry, rhubarb, and berry cast iron skillet pies. They are all basically made the exact same way, although depending on the type of pie, you may want to add extra spices to the filling.
Thanks, mom, for teaching me so much! I love you!
Have fun creating your very own Rustic Cast Iron Skillet Peach Pie!
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