Last weekend was me and Jeremy’s one-year wedding anniversary, so we went up to the Seattle area in Washington for a little weekend getaway. Work on the kitchen remodel had been going insanely slowly (more on that later), so it was especially nice to be able to get away from work and the house for a couple days with no set plans in place. We wandered around Seattle the first day and headed over to Whidbey Island the second day. For those of you unfamiliar with Washington state, there are dozens of small and large islands off its coastline.
The San Juan Islands are the most popular but Whidbey is a fun and rural choice, too. We drove around taking in the scenic views, and I ended up collecting a large amount of props and plants from the various antique stores we stopped at on the drive. Our last stop before driving off the island was a little farm stand on the side of the road. What originally drew me in was their homemade ice cream (I will eat ice cream at any time of the day or night) but they had big bushels of ripe peaches out front that seemed to be staring at me, challenging me to either eat or bake them immediately. So I bought a couple pounds and took them home later that day, brainstorming what to make with them.
I decided to make a skillet pie with my new Finex cast iron skillet. I’d read a lot about skillet pies but had never tried making one myself before and was curious about the effect the cast iron would have on the crust. Jeremy and I had used the skillet several times before for breakfast items like eggs and bacon, but this would be a first for its pie usage. I’d already had a much easier time cooking with it than our other cast iron skillet for several reasons. Firstly, it is smooth on the inside, which makes it easier to clean afterwards and also easier to season, and secondly, the octagonal shape of the skillet allows you to pour from any angle you’re holding it at. And it’s nice and big, so you can prepare a good amount of food in it, too. It’s also a Portland-based company, made completely in the USA by folks who are really, really into quality cast iron skillets, so with the proper care and maintenance, the pan will easily outlive you and make your grandchildren’s grandchildren some very tasty flapjacks.
I used my standard crust recipe and tossed the peaches together with some rhubarb and plums from my parents’ garden for the filling. The result was hands-down one of the best pies I’ve ever made, and definitely the best crust I’ve had. There was something about the interaction between the seasoned cast iron and the crust that just made it taste extra buttery and even more flakey than normal. Seriously, someone needs to do a study on the relationship between cast iron and crusts because it was just so, so crazy good. I’m going camping next weekend with a few friends and can’t wait to experiment with the cast iron pan over the smokey flame of a campfire. Mmmmm campfire skillet potatoes. And soon one of you will be able to do some kitchen experiments with one of your own skillets, too! Yes, the kind and generous folks at Finex have offered to giveaway one of their 12″ cast iron skilletshere, hurray!! To enter, please use the rafflecopter widget below, the entry period ends 11:59 pm September 21st. Best of luck, everyone!Also, just a reminder that there’s a couple spaces left for my Fall 2014 Food Styling & Photography Workshop in upstate New York. I’d love to have you join us!
Stone Fruit Skillet Pie With Basil Blossoms
Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Ingredients
Spiced Crust
- 3 cups flour
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup butter frozen
- 1/4 teaspoon vanilla extract
- 1/4 cup cold water plus extra tablespoons as needed
Stone Fruit Filling
- 4 large ripe peaches pitted and cut into sixths
- 2 large ripe plums pitted and cut into sixths
- 1 12-inch stalk of rhubarb, cut into 1/2 inch thick slices
- 1/2 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/4 cup flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 tablespoon fresh basil blossoms optional garnish
Instructions
- To prepare the crust, mix together the dry ingredients in a large bowl. Grate the frozen butter over the bowl on the largest hole setting, stopping every couple minutes to stir in the grated butter bits so that they don’t form one giant butter shard clump. In a small bowl, mix together the vanilla extract with the 1/4 cup water. Add the water mixture in small increments, stirring, until all the water is added. Knead the dough for about 30 seconds to help disperse the moisture, then grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs another tablespoon or two of water. Once the dough holds its shape, cover with plastic wrap and place in the refrigerator.
- Preheat the oven to 375 degrees Fahrenheit. To prepare the filling, gently toss together the peaches, plums, rhubarb, and vanilla extract. Add the remaining ingredients and toss until the fruit slices are coated in the sugar and spice mixture. Set aside.
- Roll out the dough to 1/4-inch thickness on a lightly-floured surface. Transfer it to a well-seasoned 12-inch cast iron skillet and center it so that an even amount of crust hangs over each side. Press the crust into the bottom corners of the skillet so that it is nice and snug (you don't want any air bubbles appearing), still allowing the extra crust to hang over the side. Pour in the filling and fold the extra crust back over it. Trim the crust as necessary so that it makes about a 2-inch border around the filling. Place in the oven and bake for 45 to 55 minutes or until the crust turns golden and the filling is aromatic. Remove and allow to cool for 20 minutes before garnishing with the basil blossoms and serving.
I have a big cast iron pot that makes the best soup in it! No other pot will do!!
I love frying meats on my cast iron pan. The amount of flavors that buildup after each use is like nothing else.
I love making giant cookies in my iron skillet. The even dispersion of heat makes all the difference when making large desserts!
Hmmm, now I'm wondering where I can find some fresh local peaches in Texas!
that pan… that pan!
I love cornbread baked in a cast iron pan, comes out with a wonderful exterior crust and a perfect crumby interior!
I, too, had trouble in my previous cast iron. Maybe this pan will fix all that!
Homemade tortillas!
I live in Seattle and I love Whidbey Island. So glad to hear you had an amazing trip! I love making corn bread in my cast iron skillet!
Thank you, Liz! It was a great getaway, definitely going back there for a stay at a B&B 🙂
So gorgeous and sounds delicious! Sounds like you had an amazing trip!
Thank you, Millie!!
That pan would be so perfect for cornbread!
Those photos are gorgeous. I would like to gift my boyfriend a cast iron skillet, if it's as good as you say. He is just learning how to cook, but he has a lot of enthusiasm for it. Thanks for the chance!
I LOVE my cast iron skillet! There's just nothing like cooking or baking in one. I've yet to do a pie, though. Yum!
I don't actually have my own cast iron skillet, but I borrow my neighbours' for making bread sometimes! I also borrowed my Dad's mini skillets for a strawberry and blackberry skillet crisp that was just unreal! I need to stop borrowing other peoples cast iron and get my own…
pineapple upside down is awesome baked in cast iron
This skillet pie looks just awesome! I love making cornbread in a skillet, but have never tried pie 🙂
Sues
i have a great bread recipe i make in my deep sided cast iron skillet
Shakshuka!
Brittany
I've been searching high and low for a good cast iron skillet. This one looks awesome!
Deep dish pizza!
Also – that pie looks AMAZING!
Such a beautiful skillet and pie! Love the colors in these photos!
That looks so delicious, and those photos are just absolutely stunning. Thanks for sharing! 🙂
This looks delicious Eva. I love making clafoutis' and crumbles in my cast iron skillets.. actually any dessert that can be made in a skillet really.
This looks so yummy, and I've heard about those Finex pans! But cannot afford. I would love to own one someday!
I love making a chocolate skillet cake– so moist and delicious! I put the recipe up here: http://theredpot.com/2013/06/23/skillet-chocolate-cake/
cornbread is best from a cast iron skillet!
The photos are so beautiful and the pie, oh the pie!!! I would have a piece or two (or three!!!) right now! 🙂
Looks yummy.. I can never have enough cast iron skillets. 🙂
I love that skillet!! This looks fabulous!
Cornbread!
I love to cook tortillas on my cast iron skillet, it's one of my all time comfort foods, especially now that I've been in contact with different country versions: my favourite one is the Swiss version – rösti – with fried eggs on top!
I have not made anything because I do not have one
I've only ever really cooked things like eggs, french toast and grilled cheese on cast iron but I love it. I haven't had a cast iron skillet in years and would love to try making skillet cakes/cookies, pizza and cornbread.
I just stole all my neighbor's green plums that were getting over ripe. thought I'd make jam, but now I'm having second thoughts! I use cast iron for most anything, but it is really good for chicken pot pie and banging people over the head with.
I've been needing a cast-iron pan and this one is SO lovely! I'm thinking even if I don't win I'll be saving my pennies for one!
This looks delicious. I have some nectarines and plums that will be pie-ed tonight.
I've been loving cooking with cast iron. I do chicken and burgers of course, but my favorites have been corn bread and a giant skillet cookie! (melissa (@) treatswithatwist (.) com)
I would love to make a big Dutch pancake
What a beautiful shape and I'm curious to see how the smooth surface would be to cook on!
I literally cook EVERYTHING in cast iron. I have no idea why anyone uses anything else!
This looks divine! I will love this cast iron pan! Thank you for the great recipe. I would like to make corn bread in one.
Thank you,
Beth
Cornbread!
Looks delish!
Those tarts look amazing! Plums, peaches and nectarines are in season here too, and I'm always looking for ways to take advantage of the season!
What a beautiful tart! It looks amazing – I hope to try someday soon!
I've never had a cast iron but I would love my first! I'd make a frittata first! 🙂
i'd make a cobbler like this!
How interesting form has your skillet : ) The pie looks really delicious.
Domestic cleaners Surrey
Cornbread!
i love cooking in cast iron skillet..i even managed to bake a bread last weekend. I would love to make this pie sometime.
love to cook everything in my cast iron skillet… this pie looks amazing 🙂
Happy anniversary! First one is so exciting. I love the cake and the shape of your skillet 🙂
I love cast iron and that looks delicious!
I will definitely have to try that pie, the cast iron pan I use is raised so I usually use it for roasting chicken or grilling meat.
Fantastic photos! Those plums look lovely – as does the skillet
One of my favorites is cornbread. It has to be cooked in cast iron to be good. I also like to make sausage gravy in a cast iron skillet. I want to try a skillet fruit cobbler soon.
What an absolutely lovely article. Your photos are painterly and beautifully executed. Your dessert shows off the pan so nicely. And about that pan – I think I need one. Just yesterday I messaged the company asking where in the Los Angeles area I might purchase one.
Skillet Cookies! Thanks!
Oh my gosh, EVA! This skillet pie is so freaking gorgeous — I'm in love! And it truly is amazing what cast iron manages to do to food textures! I second you, I'd love to know more about why that happens. Happy one-year anniversary to you two!!
I've never used cast iron to cook before, but I've been so dying to!!!!! I'd definitely make something like this pie, or some kind of frittata type dish. 🙂
probably cornbread or pancakes, but i like to use cast iron for pork loin too. i'll cook pretty much whatever i can in it!
I think there are probably some health benefits to using cast iron cookware. That is a great reason to bake a beautiful pie like the one pictured!
Eva not sure if the recipe the pan or the Dutch masters quality of your images impresses the most!
Oh and Kathryn – health bennies: cast iron skillets do add much-needed iron to our diets. In the process of reviewing the research on the the topic. The best known study is the July 1986 issue of the Journal of the American Dietetic Association.
I loving cooking tortillas with cast iron skillets.
Ohh looking good ill try it !
This recipe looks amazing – can't wait to try it!
Finex cookware looks amazing and its made in the USA!!
this is awesome. I'm really excited about cooking some delicious cornbread in this. Yummy sweet cornbread.
Beautiful pictures Eva and sounds like you had a great time in Seattle! I don't own a cast iron skillet but my friend and I made a pizza in one before and it was perfect.
Thank you for this opportunity! I'd love to have this chance to try cast iron for the first time, and I know I would be using it for many years to come!
I like to bake apple pie in the skillet!!
I love it!!! It look so delicious! Thank you for the recipe I'll definitely try it!!!
Bromley's Carpet Cleaning Company
http://www.bromleyscarpetcleaners.co.uk/
I love my cast iron skillets even more than my copper pans. Thanks for the giveaway. Can hardly wait to make an apple tart in a skillet.
after a lifetime of consistently killing non-stick pans, i recently converted the the cast iron way of life. this skillet looks awesome!
Its the only way to cook. the best cookware 🙂
I love cooking everything in an iron skillet, but my favorites are steaks, chicken, and peach cobbler.
Lovely! Amazing idea, I must admit. The basil blossoms are the last things that would have come to my mind. Just lovely. I feel that this is gonna be truly worth it. I'll make it on the first possible occasion. Thank you!