Skillet Peach Pie with "Grated" Piecrust
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Don’t care to roll out pastry? Try this pie recipe: The dough is grated, just as you would grate a block of cheese, and spread over the fruit. Easy as, well, pie.
Find this recipe and many more delicious treats in The Old Farmer’s Almanac Everyday Baking cookbook.
1/4 cup (1/2 stick) unsalted butter
1/2 cup packed light-brown sugar
6 medium peaches, halved lengthwise and pitted
1/2 cup coarsely chopped pecans
1 tablespoon sugar, for sprinkling
For crust: Prepare the Three-Grain Butter Pastry as directed. Instead of shaping it into a disk, shape it into a big block about 1-inch thick. Put the dough into the freezer and chill for 1 to 1-1/2 hours.
For filling: Preheat the oven to 375°F. In a 9- or 10-inch, ovenproof (preferably cast-iron) skillet, melt the butter over medium heat. Add the brown sugar and stir, letting the mixture bubble for about 15 seconds. Remove from the heat. Place as many peach halves as possible, flat side down, in the skillet. Coarsely chop any remaining peach halves and reserve. Sprinkle the nuts in between the peaches, then sprinkle the remaining chopped peaches over the nuts. Using the large holes of a box grater, grate the pastry directly over the peaches. Sprinkle the pastry evenly with 1 tablespoon of sugar, then tamp down lightly with your fingers. Bake on the center oven rack for 40 minutes, until the top is golden brown and the pie is bubbly. Cool on a rack for at least 20 minutes before serving.
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