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RECIPE FOR SUPER RUSTIC PEACH PIE IN THE CAST IRON FRYING PAN

BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM

It’s summer and all of the flavors you have been craving are in season. Grab some fresh and local peaches because it’s time to bake a delightful and easy pie in your cast iron frying pan. This recipe for a super rustic peach pie won’t win the contest at the county fair for looks, but it will set your tastebuds to dancing. Juicy peaches, warm spices, a flaky crust, there’s nothing about this easy-as-pie recipe that isn’t to love. Serve hot or cold topped with ice cream, whipped cream, and a drizzle of peach syrup.

PREP TIME

90 Min

COOK TIME

60 Min

FEEDS

6+

INGREDIENTS

Special Equipment:

Cast iron frying pan or
Pizza baking stone

Pastry:

1½ cups
all-purpose flour
2 tbsp.
brown sugar
1 tsp.
ground ginger
1 tsp. 
salt
¾ cupbutter, cold, unsalted
3–5 tbsp.ice water

Filling:

6 to 8
peaches, peeled and sliced
1 tbsp.
fresh lemon juice
3 tbsp.
cornstarch
¾ cup
packed brown sugar
½ tsp.cinnamon
½ tsp.dried rosemary, finely ground
1
egg, beaten
1 tbsp.turbinado (coarse) sugar
1/3 cupwater
¼ tsp.  salt

DIRECTIONS

1. The easiest way to make the pastry is to use a food processor, however, you can achieve the same results in using a pastry blender (pastry knives). In the bowl of a food processor or a bowl if using a pastry blender, combine the flour, brown sugar, ginger and salt. Pulse to combine. Cut the butter into ½-inch cubes. Add the butter to the flour in the processor, processing until the butter becomes pea-sized chunks – about 5 seconds or so. Drizzle the ice water, one tablespoon at a time, into the processor until the mixture is just moistened and crumbly. Turn the soon-to-be dough onto a floured piece of parchment paper and knead until it comes together in a ball. This shouldn’t take much. Flour the surface and the dough again and roll it into a rough, flattened circle. Place the parchment with the dough into the fridge to cool for an hour. 

2. While the pastry is chilling out, peel, pit and slice the peaches. Toss with the lemon juice, cornstarch, sugar, cinnamon and rosemary. Let the combination rest for 30 minutes. 

3. Preheat your barbecue to 400ºF preparing to use indirect heat. *If you are using a baking stone for this recipe, place the stone onto the barbecue to preheat. 

4. Remove the pastry from the fridge and roll out on a floured surface. Roll the pastry dough out in a rough circle that will fill and overflow the sides of a cast-iron frying pan 14-inches or so. 

5. Place the rolled pastry into the cast iron frying pan and use a slotted spoon to fill it with the peaches, leaving most of the liquid behind. If you are using a baking stone instead, flour the surface of a baking sheet or pizza spatula and place the dough on there before adding the peaches. Fold the overflowing edges of the pastry over the filling, crimping or pleating as necessary to ensure the filling is well contained. 

6. Beat the egg and brush the folded-over pastry edges, then sprinkle them with the turbinado sugar. 

7. Place the cast iron frying pan onto the barbecue over the burner(s) that are not lit. Or slide the pastry from the pizza spatula onto the baking stone. Bake your super rustic peach pie for 45 to 60 minutes or until the crust is brown and the filling is bubbly. PRO TIP: If you are using a grill with less than 3 burners, check on the pie while it is baking and turn it to ensure even browning.

8. While baking, mix the peach juice, salt, and water in a saucepan and bring to a simmer to reduce until thickened. Because of the cornstarch, this will not take long. 

9. Serve hot or cold with some vanilla bean ice cream or homemade vanilla bean whipped cream. Drizzle with the peach sauce. 

This recipe for Super Rustic Peach Pie In The Cast Iron Frying Pan is super easy and customizable. Add cinnamon and nutmeg instead of ginger and rosemary, toss in a little bourbon or whisky, add some summer berries too. Whatever in-season flavors tickle your fancy. What in-season flavors do you celebrate?

Use a food processor or pastry knife to cut in the cold butter until pea-sized clumps form

While the pastry rests, prepare the peach filling

Roll and spread the pastry into a cast-iron frying pan

Brush the folded crust with egg wash and sprinkle with sugar

Grill using indirect heat for up to 60 minutes

Slice and serve, hot or cold

Serve a-la-mode with extra peach sauce

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