homemade peach pie in 2-handle Lodge cast iron pan
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Cast Iron Peach Pie

This Cast Iron Peach Pie is simple to make with a homemade lattice crust and baked in a cast iron pan, leaving the crust super flaky.
Course Dessert
Cuisine American, Southern
Keyword cast iron peach pie, peach pie, skillet peach pie
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 people
Calories 420kcal
Author Jessica Robinson

Ingredients

Pie crust:

  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 2/3 cup Lard
  • 3 tablespoons unsalted butter very cold
  • ice cold water

Peach filling:

  • 6-8 large peaches, peeled and cut up
  • 1 cup granulated sugar adjust based on how sweet peaches
  • 1/4 cup instant tapioca
  • 2-3 tablespoons lemon juice
  • 1/2 teaspoon ground nutmeg

Instructions

  • In a large bowl, combine the flour, salt, and sugar with a fork. Using a pastry cutter or two forks, cut the lard and butter into the dry ingredients until they are pea-size pieces. Fill a glass Pyrex measuring cup with ice cubes and cold water. Pour in ice-cold water a little at a time, use a fork to gently roll the mixture around the bowl to combine. Add more water as needed. Press the dough together with your hands.
  • Place the pie crust into a large Ziploc bag and refrigerate for several hours.
  • Cut the dough into two equal size pieces and gently roll out with a wooden rolling pin. Place the dough round into the bottom of the cast iron pan. Trim the edges with kitchen shears. Place the pie filling ingredients into the unbaked shell.
  • Roll out the remaining pie crust and cut evenly into strips with a pastry cutter wheel or small pizza cutter. Lay 5-6 strips horizontally over the pie. Using longer pieces towards the center and shorter pieces near the edge. Roll back every other strip and place a pastry strip down vertically. Fold the pieces back. Continue this process until the pie crust is complete.
  • Roll under the edges on the crust and gently use your hands to press everything together.
  • Brush the crust with egg wash and sprinkle with granulated sugar.
  • Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess. Bake in a preheated 400 degree F oven for 60 minutes or until the crust is golden brown and filling is bubbling. Take out of the oven and let cool on a baking rack. Let cool completely before slicing.

Nutrition

Calories: 420kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 264mg | Potassium: 211mg | Fiber: 2g | Sugar: 29g | Vitamin A: 400IU | Vitamin C: 7.1mg | Calcium: 12mg | Iron: 2mg