Stone Fruit Skillet Pie + A Finex Cast Iron Giveaway by Eva Kosmas Flores | Adventures in Cooking
Last weekend was me and Jeremy’s one-year wedding anniversary, so we went up to the Seattle area in Washington for a little weekend getaway. Work on the kitchen remodel had been going insanely slowly (more on that later), so it was especially nice to be able to get away from work and the house for a couple days with no set plans in place. We wandered around Seattle the first day and headed over to Whidbey Island the second day. For those of you unfamiliar with Washington state, there are dozens of small and large islands off its coastline. The San Juan Islands are the most popular but Whidbey is a fun and rural choice, too. We drove around taking in the scenic views, and I ended up collecting a large amount of props and plants from the various antique stores we stopped at on the drive. Our last stop before driving off the island was a little farm stand on the side of the road. What originally drew me in was their homemade ice cream (I will eat ice cream at any time of the day or night) but they had big bushels of ripe peaches out front that seemed to be staring at me, challenging me to either eat or bake them immediately. So I bought a couple pounds and took them home later that day, brainstorming what to make with them.
Stone Fruit Skillet Pie + A Finex Cast Iron Giveaway by Eva Kosmas Flores | Adventures in Cooking
I decided to make a skillet pie with my new Finex cast iron skillet. I’d read a lot about skillet pies but had never tried making one myself before and was curious about the effect the cast iron would have on the crust. Jeremy and I had used the skillet several times before for breakfast items like eggs and bacon, but this would be a first for its pie usage. I’d already had a much easier time cooking with it than our other cast iron skillet for several reasons. Firstly, it is smooth on the inside, which makes it easier to clean afterwards and also easier to season, and secondly, the octagonal shape of the skillet allows you to pour from any angle you’re holding it at. And it’s nice and big, so you can prepare a good amount of food in it, too. It’s also a Portland-based company, made completely in the USA by folks who are really, really into quality cast iron skillets, so with the proper care and maintenance, the pan will easily outlive you and make your grandchildren’s grandchildren some very tasty flapjacks.
 
 
Stone Fruit Skillet Pie + A Finex Cast Iron Giveaway by Eva Kosmas Flores | Adventures in Cooking

I used my standard crust recipe and tossed the peaches together with some rhubarb and plums from my parents’ garden for the filling. The result was hands-down one of the best pies I’ve ever made, and definitely the best crust I’ve had. There was something about the interaction between the seasoned cast iron and the crust that just made it taste extra buttery and even more flakey than normal. Seriously, someone needs to do a study on the relationship between cast iron and crusts because it was just so, so crazy good. I’m going camping next weekend with a few friends and can’t wait to experiment with the cast iron pan over the smokey flame of a campfire. Mmmmm campfire skillet potatoes. And soon one of you will be able to do some kitchen experiments with one of your own skillets, too! Yes, the kind and generous folks at Finex have offered to giveaway one of their 12″ cast iron skilletshere, hurray!! To enter, please use the rafflecopter widget below, the entry period ends 11:59 pm September 21st. Best of luck, everyone!Also, just a reminder that there’s a couple spaces left for my Fall 2014 Food Styling & Photography Workshop in upstate New York. I’d love to have you join us!

 
Stone Fruit Skillet Pie + A Finex Cast Iron Giveaway by Eva Kosmas Flores | Adventures in Cooking
 
 
Stone Fruit Skillet Pie + A Finex Cast Iron Giveaway by Eva Kosmas Flores | Adventures in Cooking

 

Stone Fruit Skillet Pie With Basil Blossoms

Course Dessert
Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Author Eva Kosmas Flores

Ingredients

Spiced Crust

  • 3 cups flour
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup butter frozen
  • 1/4 teaspoon vanilla extract
  • 1/4 cup cold water plus extra tablespoons as needed

Stone Fruit Filling

  • 4 large ripe peaches pitted and cut into sixths
  • 2 large ripe plums pitted and cut into sixths
  • 1 12-inch stalk of rhubarb, cut into 1/2 inch thick slices
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/4 cup flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 tablespoon fresh basil blossoms optional garnish

Instructions

  1. To prepare the crust, mix together the dry ingredients in a large bowl. Grate the frozen butter over the bowl on the largest hole setting, stopping every couple minutes to stir in the grated butter bits so that they don’t form one giant butter shard clump. In a small bowl, mix together the vanilla extract with the 1/4 cup water. Add the water mixture in small increments, stirring, until all the water is added. Knead the dough for about 30 seconds to help disperse the moisture, then grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs another tablespoon or two of water. Once the dough holds its shape, cover with plastic wrap and place in the refrigerator.
  2. Preheat the oven to 375 degrees Fahrenheit. To prepare the filling, gently toss together the peaches, plums, rhubarb, and vanilla extract. Add the remaining ingredients and toss until the fruit slices are coated in the sugar and spice mixture. Set aside.
  3. Roll out the dough to 1/4-inch thickness on a lightly-floured surface. Transfer it to a well-seasoned 12-inch cast iron skillet and center it so that an even amount of crust hangs over each side. Press the crust into the bottom corners of the skillet so that it is nice and snug (you don't want any air bubbles appearing), still allowing the extra crust to hang over the side. Pour in the filling and fold the extra crust back over it. Trim the crust as necessary so that it makes about a 2-inch border around the filling. Place in the oven and bake for 45 to 55 minutes or until the crust turns golden and the filling is aromatic. Remove and allow to cool for 20 minutes before garnishing with the basil blossoms and serving.
 
 
Stone Fruit Skillet Pie + A Finex Cast Iron Giveaway by Eva Kosmas Flores | Adventures in Cooking
Stone Fruit Skillet Pie + A Finex Cast Iron Giveaway by Eva Kosmas Flores | Adventures in Cooking
Stone Fruit Skillet Pie + A Finex Cast Iron Giveaway by Eva Kosmas Flores | Adventures in Cooking
Stone Fruit Skillet Pie + A Finex Cast Iron Giveaway by Eva Kosmas Flores | Adventures in Cooking
Stone Fruit Skillet Pie + A Finex Cast Iron Giveaway by Eva Kosmas Flores | Adventures in Cooking
Stone Fruit Skillet Pie + A Finex Cast Iron Giveaway by Eva Kosmas Flores | Adventures in Cooking
 
 
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