Blueberry Peach Cast Iron Pie
Ben Ashby
I wanted to adapt our classic apple skillet pie with blueberries and peaches for the summer. I have a couple blueberry bushes in the orchard and they produced just enough berries for a pie. I brought back fresh peaches from my trip to Mississippi and they were practically begging to go into the pie. I fully believe this is the best pie recipe I’ve ever written.
BLUEBERRY PEACH CAST IRON PIE
1 cup brown sugar
1 stick of butter
2 pie crusts
1 tablespoon pumpkin pie spice
1 cup sugar
1/2 cup flour or cornstarch
1 tablespoon lemon juice
Pinch salt
1 teaspoon vanilla
3 peaches pealed and sliced
Preheat oven to 350 degrees. Using a standard size cast iron skillet add the cup of brown sugar and stick of butter to the pan and put it into the oven. Leave until melted. Remove from oven. In a bowl mix all dry ingredients. Pour over blueberries. Gently fold in peaches, vanilla, and lemon juice. Cover skillet, butter, and sugar with a pie crust. I use store bought. Fill with berry and peach mixture. Top with remaining crust in whatever design you’d like. You can brush crust with an egg or butter wash to create a golden crust or sprinkle with sugar. Bake about 40 minutes. Serve hot or cold.
