Peach Pie Recipes | Skillet Peach Pies

Recipes for Peach Pies in Skillets

These pies were made with Clearjel instead of cornstarch.  You can use either but Clearjel forms a clear slurry instead of a milky one and makes a more attractive pie.

We used the Professional Pie Crust Mix that you can buy from Prepared Pantry, my affilate.  All you add is water and it makes a great crust.

Baking times are going to vary by pan.  Consider the baking times given as approximations for your pans.  We recommend using pie shield ( or tailored pieces of foil) to protect the edges of the crust from over-baking.

To Refrigerate or not to Refrigerate

A properly designed fruit pie can sit on the counter without refrigeration.  You see it all the time in diners and bakeries.  It’s the acid that makes them safe—a combination of sugar, lemon juice, and the natural tartness of the fruit.

In home baking, I always refrigerate fruit pies.    What do I know from acids? Nothing!

So –  refrigerate them!

You are now asking – why are you giving me a fresh peach pie recipe in WINTER? Here is a great tip – during the summer months when our farm peaches are in season, I peel and pit lots of them and freeze them – especially for peach pie in the winter! The family LOVE the surprise of peaches all year around! So remember next summer to do that too! Or use canned peaches but drain them very well or the pie will be too sweet.

8-inch Peach Pie in a Skillet

This is my favorite size skillet for a pie.  Most skillets are deeper and have steeper sides than a pie pan and so the volume is about that of a 9-inch pie pan, maybe even a 9-inch deep dish pie pan.

Ingredients:

6 cups peeled and sliced peaches (since this may not be peach season, you can use canned peaches but drain them well and cut the sugar in half; alternatively, use my home frozen peach tip above!)
2 tablespoons lemon juice
4 tablespoons granulated sugar
3 tablespoons Clearjel
Pie crust for a double crust pie
One egg white plus one tablespoon water
Cinnamon sugar mixture for dusting the pie crust

Preheat the oven to 350 degrees.  If your skillet is not nonstick, grease it well.

1. Form the pie crust and line the skillet for the bottom crust.
2. In a large bowl, mix the peaches, lemon juice, sugar, and Clearjel.  Scrape the      peaches and juice into pan.
3. Form the crust for the top of the pie.  Place that over the top of the peaches      and seal the edges.
4. Mix the  egg white and water together.  With pastry brush, brush a light coating of the egg wash on the crust.  Sprinkle the crust with the  cinnamon sugar mixture.  Cut slits in the pie for venting.
5. Place a pie shield over the pie or tailor/cut some foil to protect the edges of the crust from becoming too brown.
6. Bake for  45 minutes, until the crust is lightly colored and the peaches are bubbling. Your home will smell divine!

9 1/2-inch Peach Pie in a Skillet

This pan has 40% more area but because the pan is deeper, the volume is more than that.

8 cups peeled and sliced peaches
4 tablespoons lemon juice
6 tablespoons granulated sugar
5 tablespoons Clearjel
Enough pie crust for a double crust and a single crust pie
One egg white plus one tablespoon water
Cinnamon sugar mixture for dusting the pie crust

Preheat the oven to 350 degrees.  If your skillet is not nonstick, grease it well.

1. Form the pie crust and line the skillet for the bottom crust.
2. In a large bowl, mix the peaches, lemon juice, sugar, and Clearjel.  Scrape the      peaches and juice into pan.
3. Form the crust for the top of the pie.  Place that over the top of the peaches and seal the edges.
4. Mix the  egg white and water together.  With pastry brush, put a light coating  of the egg wash on the crust.  Sprinkle the crust with the cinnamon sugar mixture.  Cut slits in the pie for venting.  Place a pie shield over the pie  ( or tailored/cut foil) to protect the edges of
5. Bake for 60 minutes, until the crust is lightly colored and the peaches are bubbling.

11-inch Peach Pie in a Skillet

This has two and one-half times the peaches.  So it is probably close to three times the size of most pies.  Invite lots of friends.  Or plan to gain at least three pounds that week as the pie is irresistible!

15 cups peeled and sliced peaches
6 tablespoons lemon juice
3/4 cup granulated sugar
1 cup Clearjel
Pie crust for two double crust pies
One egg white plus one tablespoon water
Cinnamon sugar mixture for dusting the pie crust

Preheat the oven to 350 degrees.  If your skillet is not nonstick, grease it well.

1. Form the  pie crust and line the skillet for the bottom crust.
2. In a large bowl, mix the peaches, lemon juice, sugar, and Clearjel.  Scrape the      peaches and mixture into pan
3. Form the  crust for the top of the pie.  Place that over the top of the peaches and seal the edges.
4. Mix the egg white and water together.  With pastry brush, put a light coating of the egg wash on the crust.  Sprinkle the crust with the cinnamon sugar mixture.  Cut slits in the pie for venting.  Your pie shield will probably not fit over the pie.  Use aluminum foil folded over the edges to protect them from becoming too brown.
5. Bake for an hour and 15 minutes, until the crust is lightly colored and the peaches      are bubbling.