{Haute Pie} Amaretto Apple & Peach Skillet Pie

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.

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6 Comments

Filed under Cook, Treats

6 responses to “{Haute Pie} Amaretto Apple & Peach Skillet Pie

  1. Elaine Jaeger

    You have awesome recipes. I have tried them all and loved everyone of them. Keep it up!

  2. My mouth is literally watering. Thank you.

  3. Good combo: apples, peaches, and amaretto. I’m adding this to my cooking to do list!

  4. Cindy

    This pie was amazing! I just pulled it out of the oven and it’s almost gone already. My family loved it. I used a homemade pie crust (I had substituted 1/2 of the flour with wheat flour). I really thought that there would be enough for dessert tonight and tomorrow night. My daughters have already called dibs on the leftover pie for breakfast. Thank you for such a great recipe.

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