Cast Iron Skillet Fresh Peach Pie

This recipe placed 2nd at the Big Island BBQ competition in Albert Lea Mn. August 2010 with a perfect score of 180 points.

Krustyz

Old Fashioned Two Crust Cast Iron Skillet Fresh Peach Pie

This old fashioned, baked, two crust peach pie made in a cast iron skillet, with fresh grilled peaches has a tang of Kentucky bourbon and simple ingredients.  It's great during summer peach season."

8 Fresh peaches - pitted, skinned, and cut in half

1 Tbsp Canola oil

1 15-ounce pkg.  Rolled refrigerated unbaked piecrust (2 crusts)

   Nonstick cooking spray

1 egg, lightly beaten

1 tablespoon water

1 Tbsp.  Sugar

1/2 cup sugar

1 Tbsp.  Lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 Tbsp Jim Beam

4 Tbsp.  Cornstarch

2 tablespoons butter

Directions For Grilling

1. For a charcoal grill, arrange medium-high coals on one side of a grill.  Test for medium heat above the empty side of the grill.  Brush peach halves with canola oil.  Place halves, cut sides down, on a grill rack directly over coals for 3 minutes until lightly browned.  Remove from heat.

2. Cut peach halves into wedges.  In a large mixing bowl, toss peaches with 1/2 cup sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, Jim Beam, and cornstarch.

3. On a lightly floured surface, roll each crust to a 12-inch diameter.  Coat a 9-1/2 to 10-inch cast iron skillet with nonstick cooking spray.  Line the skillet with one of the crusts; the dough should come 3/4 of the way up the sides of the pan.  Place the peach mixture into the piecrust in the skillet.  Dot with butter.  With a sharp knife, cut several slits in the center of the second crust to vent steam.  Place the second crust over the pie filling.  Tuck any extra dough at the edges between the side of the skillet and the bottom crust.  Crimp edge.  In a small bowl, combine the beaten egg and water.  Brush the pie with egg mixture, and then sprinkle with the remaining 1-tablespoon sugar.

4. Place the skillet on the grill rack over the empty side of the grill.  Cover and grill for 1 1/2 to 2 hours or until crust is golden and filling is bubbly, rotating once halfway through grilling time.  (For a gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as directed above.)  Cool the pie on a wire rack 30 to 40 minutes before slicing.

5. Makes: 12 servings

Directions for the oven

Preheat the oven to 450 degrees F (220 degrees C).

Coat a 9-1/2 to 10-inch cast iron skillet with nonstick cooking spray

Line the bottom and sides of a9-1/2 - 10-inch cast iron pan with one of the piecrusts.  Brush with some of the beaten egg to keep the dough from becoming soggy later.

Cut grilled peach halves into wedges. 

Place the grilled sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently.  In a separate bowl, mix the flour, sugar, cinnamon, nutmeg and salt.  Pour over the peaches, and mix gently.  Pour into the piecrust, and dot with butter.  Cover with the other piecrust, and fold the edges under.  Flute the edges to seal or press the edges with the tines of a fork dipped in egg.  Brush the remaining egg over the top crust.  Cut several slits in the top crust to vent steam.

Bake for 10 minutes in the 450 degree preheated oven, and then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents.  If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking.  Cool before serving.  This tastes better warm than hot.