Reviewed: Jul. 27, 2011

This skillet peach pie is delicious! And easy...I used about 10 medium peaches and upped the cinnamon and sugar a bit...and I also increased the baking time to 40 minutes. It cuts cleans and comes out easily. The skillet only needed a paper towel to clean. This recipe will be added to my recipe file!

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3 users found this review helpful

Reviewer:

Jeannine

Cooking Level: Expert

Home Town: Terre Haute, Indiana, USA

Living In: Rockford, Illinois, USA

Reviewed: Jul. 19, 2011

What did the comment at the top about biscuits have to do with this pie?

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3 users found this review helpful

Reviewer:

Judith

Cooking Level: Expert

Home Town: Odessa, Texas, USA

Living In: Allen, Texas, USA

Reviewed: Feb. 5, 2009

This was soo good!

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1 user found this review helpful

Reviewer:

nina

Reviewed: Jan. 28, 2008

This is basically a fruit gallette. I didn't really realize this until I was halfway finished preparing it. :o) I have a recipe for a gallette that has a few more ingredients (lemon juice, raisins, flour) and a few more steps, but either recipe is hard to mess up. If you don't like all the juices from the peaches soaking into the gallette, you can use a cookie sheet with a rim or a jelly roll pan. It'll make it drier that way. Either way, very simple, very good. Easily adjusted for whatever type of fruit you feel like using. I've made galettes with canned and frozen fruit--just make sure you drain canned fruit and adjust sugar accordingly. I prefer mixing the sugar, salt and cinnamon together instead of just sprinkling. Otherwise, good recipe. Easy way to impress when entertaining!

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7 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jun. 23, 2007

I had issues rolling out the pie crust, but the taste was just what I was looking for with the fresh peaches.

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1 user found this review helpful

Reviewer:

Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Jul. 14, 2006

Oh, man, this is so good! I don't know what it is that makes it so good, because it's basically a peach pie, but to me it is so much better! Maybe it's the cast iron skillet? I used my own pie crust and guessed on the peaches, because I had to cut out a bunch of spots, but it came out wonderful! I also added about a tablespoon of flour. Serve warm with ice cream or whipped cream! Yeah for summer!

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19 users found this review helpful

Reviewer:

ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 27, 2004

Very good summer pie. I am not a huge fan of peaches but wanted to take a summery dish to a BBQ and everyone loved it including me.

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5 users found this review helpful

Reviewer:

Ronda Coyle

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: San Diego, California, USA

Reviewed: Sep. 28, 2002

I didn't have an 8 inch skillet, so i used my 9 inch pie pan. I used frozen crusts on top and bottom and brushed the top crust with half&half. The pie has a wonderful flavor, but is runny. I may experiment with thickening it next time. I omitted the butter and salt and added a sprinkling of ground orange peels along with the cinnamon. This is a quick, easy recipe... and goes wonderful with real vanilla ice cream. mmmmmmmmmmmmmmmmmmmmmmmmmmm : )

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15 users found this review helpful