Best Caramel Peach Skillet Pie Recipes

SKILLET PEACH PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Make crust mix according to package directions. Roll dough out so that it fits an 8 inch skillet or frying pan; make sure there is overhang.
• Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven for 25 to 30 minutes until fruit is bubbly and crust is browned.

CARAMELIZED SKILLET PEACHES

Steps:

• In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
• Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
• Serve immediately over ice cream, if desired.

CARAMEL PEACH PIE

Steps:

• Combine all sauce ingredients in saucepan; bring to a boil.
• Cook for 1 minute.
• Set aside and cool to lukewarm.
• Sift together the flour, baking powder, cinnamon, salt, and sugar.
• Add butter, milk, and vanilla.
• Beat for 2 minutes at medium speed of electric mixer.
• Add egg and beat 1 minute longer.
• Fold in peaches, reserving 8 slices for topping later.
• Pour batter into unbaked pie shell.
• Spoon cooled caramel sauce over top of batter.
• Bake at 350° for 50 to 60 minutes, or until set.
• 10 minutes before the pie is done, quickly arrange reserved peach slices over the top and finish baking.
• Serve peach pie warm.

PEACH MELBA PIE WITH BUTTERMILK CARAMEL

Steps:

• For the crust: Pulse the flour, sugar and kosher salt in a food processor to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle with the vinegar and 5 tablespoons of the water. Pulse until the dough just begins to come together. (If the dough is still floury and crumbly, add the last tablespoon of water and pulse again.) Dump the dough on the counter and press into a disc with your hands. Wrap in plastic wrap and chill for 30 minutes.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• For the filling: Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the preserves and stir until smooth, then simmer until syrupy, about 1 minute. Remove from the heat and stir in the sugar, brandy, lemon juice, ginger and nutmeg. Add the peaches and raspberries, then sprinkle with the cornstarch and toss to coat the fruit in the cornstarch.
• Roll the dough on a floured counter to a circle about an inch or so wider than the top of the skillet. Trim the dough to clean up the edges, then lay the dough over the top of the skillet, tucking the edges inside. Cut 3 small slits in the top of the dough to let steam escape. Brush the dough with the beaten egg and sprinkle with sugar.
• Place the skillet on the lined baking sheet to catch any drips. Bake until the filling is bubbling and the crust is crisp and deep golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving.
• For the sauce: Put the caramel sauce in a small saucepan and heat over medium-low heat until it starts to simmer, then whisk in the buttermilk and flaky salt. Return to a simmer and simmer until smooth, about 1 minute. Let cool before serving.
• To serve, scoop the pie into serving dishes and drizzle with the sauce. Sprinkle with additional flaky salt, if desired.

BOURBON PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Combine the peaches, bourbon, 1/4 cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat.
• Sift the flour, the remaining 1/2 cup sugar, the baking powder and salt into a bowl. Cut 1 1/2 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
• Melt the remaining 1/2 stick butter in a10-inch cast-iron skillet over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer the mixture to a 2-quart baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. (There can be gaps because the dough will puff up and spread as it bakes.) Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.
• Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream.

PEACH AND BROWN BUTTER SKILLET PIE

Steps:

• For the pie dough: Pour 1/4 cup water into a small container with 2 ice cubes.
• Put the flour in a large mixing bowl. Add the granulated sugar and whisk to combine. Add the butter and shortening to the bowl and use a pastry cutter to work the fats into the flour mixture until pea-size lumps form. Sprinkle the ice water onto the mixture 1 tablespoon at a time, using your hands to pull the dough together, until the dough becomes just sticky enough to form a ball; you may not need all the ice water. Press the dough into a disc and wrap in plastic wrap. Refrigerate the dough to chill for a minimum of 1 hour. This step can be done several days in advance.
• When ready to bake the pie, pull the dough out of the refrigerator and rest at room temperature for 15 minutes. Sprinkle the counter and rolling pin with additional flour. Preheat the oven to 350 degrees F.
• For the filling: Set a 10-inch cast-iron skillet over medium-high heat. Add the butter and heat until melted. Cook until the bubbles subside and the butter is light brown and smells like toasted nuts, 5 to 7 minutes. Reduce the heat to medium and sprinkle the brown sugar over the butter. Add the cinnamon and salt and stir to combine. Cook until the sugar is dissolved, about 2 minutes more. Pour in the spiced rum and honey and stir until incorporated. Add the peaches to the sauce and sprinkle with the cornstarch. Carefully stir the peaches to coat in the brown butter sauce. Let cool for 5 minutes.
• While the filling is cooling, roll the dough into a 12-inch circle that is about 1/8 inch thick. Gently lay the pie dough circle over the peaches, working carefully as the skillet will still be warm. If the dough is hanging over the edge, trim it with kitchen shears. Moving around the rim of the dough circle, tuck the edge of the dough into the skillet. Using a paring knife, vent the top of the pie by cutting a few small slits in the dough.
• For the topping: Gently brush the dough with the beaten egg and sprinkle evenly with the demerara sugar. Bake until the crust is golden brown and the filling is hot and bubbly, 40 to 45 minutes. Let cool for 5 minutes. Serve warm with vanilla ice cream.

CARAMEL PEACH SKILLET PIE

Steps:

• Prepare the puff pastry: Cube 1 cup/226 grams of butter (2 sticks) and place in the freezer while you measure out remaining ingredients.
• In a food processor, pulse to combine flour and salt. Add remaining 1/4 cup/57 grams butter (1/2 stick) to food processor; pulse to combine. Add the chilled butter cubes from the freezer and pulse twice, 1 second or less for each pulse.
• Add 1/3 cup/80 milliliters water, pulse very quickly once, then add another 1/3 cup/80 milliliters water and pulse once. Dough will still look dry and floury in spots, but it should look as if some areas are starting to clump together. But it will not form a ball. If the dough looks very dry, add another tablespoon or two of water, taking care to pulse it in only once. Do not overpulse this dough; the butter must remain in distinct large chunks, or the dough won't puff.
• Turn out the floury dough crumbles onto a lightly floured work surface and press them together into a rough rectangle. Using a floured rolling pin, roll rectangle out until it's 1/2 inch/13 millimeters thick (about 6 by 9 inches, or 15 by 23 centimeters) with the short side of the rectangle closest to you. The dough will be dry and still very crumbly in spots, but don't worry: It will come together as you continue to fold and roll.
• Use a pastry scraper or spatula to fold the top third of the dough down, then the bottom third of the dough up, so it's folded like a letter. (Dough will still be crumbly, and that's O.K.) Turn the folded dough 90 degrees, using a pastry scraper to push edges together if they fall apart. Press rolling pin on top of the layered dough several times to seal it, then roll into a rectangle that is 1/2 inch (13 millimeters) thick, always rolling from open end to open end. Continue rolling, folding and turning until the dough looks smooth and comes together, about four 90-degree turns.
• For the final fold, fold the edges of the dough rectangle like a book. To do this, fold the top and bottom parts into the center of the rectangle, so their ends meet. Then fold one half over the other. Wrap the dough in plastic and chill it for 45 minutes (or up to 3 days).
• Meanwhile, prepare the filling: Heat oven to 400 degrees. Toss cut peaches with 1 tablespoon sugar and let sit while you make the caramel.
• In a 9-inch ovenproof skillet, combine 2 tablespoons water with remaining 2/3 cup/150 grams sugar and cook over medium heat, swirling the pan, until very dark amber brown in color, about 8 minutes. To test the color, dribble some of the caramel on a white plate.
• Pour the peaches and their juices into the skillet; the caramel will sizzle a bit, so stand back. Cook peaches, stirring gently once or twice, until they start to soften, about 5 minutes, then remove from heat. Stir in tapioca, vanilla, cardamom and salt. Taste and add 1 teaspoon or so lemon juice, if necessary, to bring out the flavor of the peaches if desired.
• Using a sharp knife, cut chilled puff pastry in half. Wrap half the pastry back up in plastic wrap and freeze for up to 3 months. Then roll out the other half on a lightly floured surface into a round that is 1/4 inch (6 millimeters) thick. Prick the round all over with the tines of a fork. Place pastry on top of the peaches in the skillet, tucking the edges into the skillet. (Be careful: The skillet may still be hot.) Sprinkle with cinnamon sugar.
• Put the skillet on a rimmed baking pan to catch any overflow, and bake for 20 minutes. Reduce heat to 350 degrees and bake until top is golden brown and has puffed, and juices are bubbling, about 20 more minutes. Let pie cool for at least 20 minutes before serving from the skillet, preferably with ice cream.