When new cooking magazines arrive in the mail do you savor the moment when you can seek out the must-make-recipes? When I read through the September, 2011 Southern Living magazine the Easy Skillet Apple Pie popped out as the recipe I-had-make-immediately. Since Georgia peaches are in season I switched apples for a combination of peaches and blueberries. To save a few calories, I decreased the amount of sugar and butter called for in the original recipe. The caramel-y goodness that resides under the bottom crust is soo delicious.
This recipe is fun for the whole family to prepare and enjoy together.
Easy Peach and Blueberry Skillet Pie
- 8 ripe peaches
- 2 cups blueberries
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup butter
- 1/3 cup firmly packed light brown sugar
- 1 (14.1-oz.) package refrigerated piecrusts
- 2 tablespoons flour
- 1 egg white
- 2 tablespoons granulated sugar
- Preheat oven to 350º. Peel peaches, and cut into 1/2-inch-thick wedges. In a medium bowl, toss peaches and blueberries with cinnamon and 1/4 cup granulated sugar.
- Melt butter in a 10-inch cast-iron skillet over medium heat. Add brown sugar, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from skillet from the heat, and place 1 piecrust in skillet over brown sugar mixture. Sprinkle flour on the bottom of the pie crust. Spoon peach mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 tablespoons granulated sugar. Cut 4 or 5 slits in top for steam to escape.
- Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving.
Recipe adapted from: Mrs. James Wright, Chattanooga, Tennessee, Southern Living