Rustic Apricot Cast Iron Skillet Pie is a wonderful dessert and one that your family and friends will love. Add a couple of scoops of vanilla ice cream, then grab a fork and dig in! Mmm, so good!
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By now, I’m sure you’ve heard me talk about growing up on a farm. It seems that we very seldom bought food at the grocery store. That’s probably because we had three garden plots and raised our own fresh, organic produce. In addition, my parents also raised a variety of fruit and nut trees, as well as chicken, ducks, hogs, and cattle.
Although growing up on a farm meant we worked hard, it also meant we ate really, really well. I remember walking out into our yard and picking fresh apples, cherries, peaches, pears, and apricots right off the tree. Perfect for making all kinds of homemade goodies!
So now, let’s talk about how to make a Rustic Cast Iron Skillet Apricot Pie.
To make her homemade pies, mom used an easy, no-fail, speedy pie crust recipe. This recipe has been in my family for well over 60 years now and requires only 4 ingredients. It’s also very forgiving so you can rework it if you make a mistake when rolling it out.
Another fabulous pie dough recipe comes from my daughter-in-law, Becky’s grandmother, Viola. It’s also very forgiving, delightfully flaky, and easy to make too. Check it out > Viola’s Never-Fail Pie Crust and the Legend of Bob Andy Pie.
How to Roll Out Speedy Pie Crust
To roll out Speedy Pie Crust, place the ball of dough between two sheets of waxed paper and roll flat with a rolling pin. Remove the top layer of waxed paper. Place your skillet upside down onto the dough. With one quick movement, flip the pan and dough over together and carefully remove the second layer of waxed paper. Smooth the pie dough into the pan and trim the excess dough around the top rim of the pie pan with a knife. Make another ball with the remaining pie dough and repeat the process of rolling it out between two sheets of waxed paper. Set aside for a top crust.
Basic Fruit Filling
Basic Fruit Filling is a combination of the following:
- 3 tablespoons minute tapioca (uncooked)
- 1 heaping tablespoon cornstarch
- 1 cup granulated sugar
- 1/4 teaspoon salt
Rustic Cast Iron Skillet Apricot Pie
- Make one recipe Speedy Homemade Pie Crust or Viola’s Never Fail Pie Crust and place half of the dough in a 9-inch cast-iron skillet. (See How To Roll Out Speedy Pie Crust directions previously listed.)
- Rinse apricots under cool water, then gently pat dry. Cut apricots in half (I leave the peels on) remove pits and place them in a medium-sized mixing bowl.
- Combine ingredients for Basic Fruit Filling; add to apricots and mix well. Place apricot mixture into pie crust.
- Place remaining rolled-out dough onto the top of the pie. Remove remaining waxed paper. Spread softened butter on the top crust along with a sprinkle of granulated sugar.
- Bake in a preheated 350 degrees F oven for approximately 1 hour and 15 minutes, or until the center of the pie is “set” and the top is golden brown.
- Serve warm with a scoop of vanilla ice cream.
Linda Wiseman
Yields Approx. 4 servings
An easy and delicious apricot pie recipe that can easily be modified to be gluten-free.
15 minPrep Time
1 hr, 15 Cook Time
1 hr, 30 Total Time
Save RecipeIngredients
- One recipe of Speedy Homemade Pie Crust (GF Option: use gluten-free pie dough)
- Approx. 10 - 15 (depending on their size), fresh, ripe apricots; rinsed and cut in half
- 3 tablespoons minute tapioca (uncooked)
- 1 heaping tablespoon cornstarch
- 1 cup granulated sugar
- 1/4 teaspoon salt
- Optional: dash cinnamon
Instructions
- Place ball of dough between two sheets of waxed paper and roll out to approx. 1/4" thickness. Remove the top layer of waxed paper. Place your skillet upside down onto dough. With one quick movement, flip the pan and dough over together and carefully remove the second layer of waxed paper. Smooth the pie dough into the pan and trim the excess dough around the top rim of the pie pan with a knife. Make a ball with the remaining dough; and repeat the process of rolling it out between two sheets of waxed paper. Set aside (will be used for top crust).
- Rinse apricots; pat dry with clean towel. Cut apricots in half (I leave peels on) remove pits and place in medium-sized mixing bowl.
- In a separate mixing bowl, combine minute tapicoa, cornstarch, sugar and salt, and (optional cinnamon); mix well. Sprinkle mixture over apricots; stir well. Place apricot mixture into pie crust.
- Lay the remaining rolled out dough on top of pie and gently peel away waxed paper. Spread softened butter on the top crust and sprinkle with granulated sugar.
- Bake in a preheated 350 degrees F oven for approximately 1 hour and 15 minutes, or until center of pie is "set" and topping is golden brown.
- Serve warm with vanilla ice cream.
Rustic Cast Iron Skillet Apricot Pie is sheer comfort food at its finest!
Enjoy!
Linda
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