Peach and brown butter skillet pie is a delectable dessert that combines the sweet, juicy flavor of peaches with the rich, nutty flavor of brown butter. This skillet pie is a perfect way to enjoy summer peaches, and it can be easily made with just a few simple ingredients. Whether you are a seasoned baker or a beginner in the kitchen, you will appreciate the ease and simplicity of this recipe. So, gather your ingredients, fire up your skillet, and get ready to indulge in a slice of warm and comforting peach and brown butter skillet pie.
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PEACH AND BROWN BUTTER SKILLET PIE
The brown butter is really what makes this skillet pie so inviting. After scooping out a warm piece of pie, be sure to spoon the brown butter sauce over the ice cream.
Provided by Trisha Yearwood
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the pie dough: Pour 1/4 cup water into a small container with 2 ice cubes.
- Put the flour in a large mixing bowl. Add the granulated sugar and whisk to combine. Add the butter and shortening to the bowl and use a pastry cutter to work the fats into the flour mixture until pea-size lumps form. Sprinkle the ice water onto the mixture 1 tablespoon at a time, using your hands to pull the dough together, until the dough becomes just sticky enough to form a ball; you may not need all the ice water. Press the dough into a disc and wrap in plastic wrap. Refrigerate the dough to chill for a minimum of 1 hour. This step can be done several days in advance.
- When ready to bake the pie, pull the dough out of the refrigerator and rest at room temperature for 15 minutes. Sprinkle the counter and rolling pin with additional flour. Preheat the oven to 350 degrees F.
- For the filling: Set a 10-inch cast-iron skillet over medium-high heat. Add the butter and heat until melted. Cook until the bubbles subside and the butter is light brown and smells like toasted nuts, 5 to 7 minutes. Reduce the heat to medium and sprinkle the brown sugar over the butter. Add the cinnamon and salt and stir to combine. Cook until the sugar is dissolved, about 2 minutes more. Pour in the spiced rum and honey and stir until incorporated. Add the peaches to the sauce and sprinkle with the cornstarch. Carefully stir the peaches to coat in the brown butter sauce. Let cool for 5 minutes.
- While the filling is cooling, roll the dough into a 12-inch circle that is about 1/8 inch thick. Gently lay the pie dough circle over the peaches, working carefully as the skillet will still be warm. If the dough is hanging over the edge, trim it with kitchen shears. Moving around the rim of the dough circle, tuck the edge of the dough into the skillet. Using a paring knife, vent the top of the pie by cutting a few small slits in the dough.
- For the topping: Gently brush the dough with the beaten egg and sprinkle evenly with the demerara sugar. Bake until the crust is golden brown and the filling is hot and bubbly, 40 to 45 minutes. Let cool for 5 minutes. Serve warm with vanilla ice cream.
PEACH AND BROWN BUTTER SKILLET PIE RECIPE
Provided by bubbles7380
Number Of Ingredients 18
Steps:
- For the pie dough: Pour 1/4 cup water into a small container with 2 ice cubes. Put the flour in a large mixing bowl. Add the granulated sugar and whisk to combine. Add the butter and shortening to the bowl and use a pastry cutter to work the fats into the flour mixture until pea-size lumps form. Sprinkle the ice water onto the mixture 1 tablespoon at a time, using your hands to pull the dough together, until the dough becomes just sticky enough to form a ball; you may not need all the ice water. Press the dough into a disc and wrap in plastic wrap. Refrigerate the dough to chill for a minimum of 1 hour. This step can be done several days in advance. When ready to bake the pie, pull the dough out of the refrigerator and rest at room temperature for 15 minutes. Sprinkle the counter and rolling pin with additional flour. Preheat the oven to 350 degrees F. For the filling: Set a 10-inch cast-iron skillet over medium-high heat. Add the butter and heat until melted. Cook until the bubbles subside and the butter is light brown and smells like toasted nuts, 5 to 7 minutes. Reduce the heat to medium and sprinkle the brown sugar over the butter. Add the cinnamon and salt and stir to combine. Cook until the sugar is dissolved, about 2 minutes more. Pour in the spiced rum and honey and stir until incorporated. Add the peaches to the sauce and sprinkle with the cornstarch. Carefully stir the peaches to coat in the brown butter sauce. Let cool for 5 minutes. While the filling is cooling, roll the dough into a 12-inch circle that is about 1/8 inch thick. Gently lay the pie dough circle over the peaches, working carefully as the skillet will still be warm. If the dough is hanging over the edge, trim it with kitchen shears. Moving around the rim of the dough circle, tuck the edge of the dough into the skillet. Using a paring knife, vent the top of the pie by cutting a few small slits in the dough. For the topping: Gently brush the dough with the beaten egg and sprinkle evenly with the demerara sugar. Bake until the crust is golden brown and the filling is hot and bubbly, 40 to 45 minutes. Let cool for 5 minutes. Serve warm with vanilla ice cream.
Tips:
- Use ripe peaches: For the best flavor, use ripe peaches that are slightly soft to the touch. Avoid peaches that are too hard or too soft.
- Brown the butter: Browning the butter adds a nutty, caramelized flavor to the pie. To brown the butter, melt it in a saucepan over medium heat. Cook until the butter is golden brown and fragrant, about 2-3 minutes. Be careful not to burn the butter.
- Use a well-seasoned skillet: A well-seasoned skillet will help prevent the pie crust from sticking. To season a skillet, heat it over medium heat and add a thin layer of oil. Swirl the oil around the skillet until it coats the entire surface. Remove the skillet from the heat and let it cool completely.
- Don't overfill the skillet: The pie crust should be thick enough to hold the filling without breaking, but not so thick that it's difficult to eat. If you're not sure how much filling to use, start with 1 cup and add more as needed.
- Bake the pie until the crust is golden brown and the filling is bubbly: The pie should take about 30-35 minutes to bake. Check the pie regularly to make sure that the crust is not burning.
Conclusion:
Peach and brown butter skillet pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet peaches, nutty brown butter, and flaky pie crust is irresistible. This pie is sure to be a hit with your family and friends.
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