Cast Iron Recipe: Sugar Cookie Peach Pie
It’s peach season! These fuzzy little gems mean late summer sweetness and endless recipe ideas. I’ve made peach pan cakes, peach pound cake — even topped a salad or two with peach slices. And this summer — thanks to a little inspiration* from Lehman’s Hardware, I created a delectable dessert that combines three of my favorite things: my family sugar cookie recipe, fresh Manfull Orchards peaches, and cast iron!
I cook with cast iron. My only skillets are black and seasoned, perfectly non-stick and always hot. I have a cast iron dutch oven and griddle — but I’ve never entertained the idea of a cast iron pie pan. To be honest, I was worried. Would it get too hot and turn my crust dark brown? The answer is no. The resulting pie was perfectly pleasing in every way!
Lehman’s cast iron pie pan arrived pre-seasoned and ready to roll. Cast iron heats evenly; no soggy crust! The bottom crust was perfectly golden-browned. I love its crimped edge, and it’s extra-deep for lots of tasty filling!
With such a dynamite kitchen tool why settle for a boring pie, right? Indeed! Shake up your repertoire with a sugar cookie pie crust. It’s a heartier, rustic version of the typical flaky pie crust. This sugar cookie recipe is a family favorite, though as far as I know we’ve never used it for pie. And why not?! The result was delicious. The original recipe makes dozens of cut-out cookies, but you’ll need only half the recipe for a double-crust pie.
Take half of the sugar cookie dough; then divide it in two. Roll out a bottom crust, place in a buttered pie pan and crimp as usual. Fill with peach pie filling (recipe below). Then roll out remaining dough (1/4 of the original recipe) and use cookie cutters to create a unique top crust. Bake in a preheated 400 degrees F. oven for 10 minutes, then reduce heat to 350 and bake for an additional 50-60 minutes or until pie is bubbling and set. And for a little something extra, drizzle top of pie with honey. Simply scrumptious!
- 1¼ c. softened butter + 1 tablespoon
- 2 c. sugar
- 2 eggs
- 5 c. flour
- 1 t. salt
- 4 t. baking powder
- 1 t. nutmeg
- ½ cup milk
- Cream together butter and sugar, then add eggs.
- In a separate bowl, combine dry ingredients.
- Add dry ingredients to wet ingredients, alternating dry with a ½ cup of milk.
- Roll dough onto lightly flour surface. Divide. This recipe makes two, double-crust pie crusts (or one double-crust and a large batch of cut-out cookies!)
- With your pie crust portion, divide again. Use half to make a bottom crust. Roll out the other half and use cookie cutters to create cut-outs for a top crust.
- Butter pie pan with 1 tablespoon butter. Place bottom crust in pan and crimp edge. Add filling and top crust. Bake for 10 minutes at 400 degrees F., then reduce heat to 350 and bake for 50-60 minutes or until pie is bubbling and set.
- 7 cups sliced ripe peaches (I leave skins on, remove if you wish)
- ½ cup dried cranberries
- ½ cup sugar
- ¾ cup flour
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- Gently combine peaches with flour and sugar. Allow to rest for 10 minutes, then drain.
- Stir in remaining ingredients and gently combine.
- Pour into pie crust. Top with crust or sugar-cookie cut-outs.
- Place on bake sheet to catch bubble-overs, and place in 400 degrees F. oven for 10 minutes. Reduce heat to 350 and bake for an additional 50-60 minutes or until bubbling and set. Be sure to check the edge of the crust during baking. Cover with foil or crust ring if necessary.
- Cool before slicing.
*Lehman’s Hardware supplied product for this post. All opinions and testimonies are my own — offered here because I love sharing good things with great people!