A fun new tool joined my kitchen arsenal this Christmas: a cast iron skillet. So far, I have not been disappointed with the meals I have cooked up in this wonderful beast of a pan. I had to try to make something sweet after trying a few savory dishes. Naturally, I made a pie.
This apple and peach pie, laced with a little amaretto, is the perfect transition from winter to spring.
Amaretto Apple and Peach Skillet Pie
4-5 apples, peeled, cored and sliced (I used Gala)
3-4 peaches, peeled, pitted and sliced
2 TBSP cornstarch
1/3 C. sugar, plus more for sprinkling
1/4 tsp. salt
1/2 TBSP cinnamon
2 TBSP unsalted butter
1/4 C Amaretto liquor
1 refrigerated pie crust, or homemade pie dough
1 egg, beaten
Preheat oven to 400 degrees. In a large mixing bowl, mix apples and peaches. Softly stir in cornstarch, sugar, salt and cinnamon. In a cast iron skillet over medium high heat, melt butter. Add apple and peach mixture and stir. Pour in amaretto. Heat through until liquid reduces, about 3 minutes. Remove from heat. Place pie crust over top of the skillet, molding the dough to the apple and peach mixture. Brush egg lightly over the pie crust. Sprinkle with a few pinches of sugar. Bake for 35-38 minutes or until golden brown.
Cut or scoop pie out of pan. Serve warm, topped with cool whip or vanilla ice cream.