“Cast Iron Skillet Fruit Pie”

Baking fruit pies means Summer especially when fresh fruits become available. That brings me to my Cast Iron Skillet Fruit Pie. Sour cherries, strawberries, blackberries, raspberries, and blueberries are the first of the season so take your pick. However, if fresh cannot be found at this time, using frozen is absolutely alright. Make sure to thaw and drain frozen fruit before use. Flaky crust filled with fruit, sugar, and spices are all baked in a cast iron skillet. You can serve straight from the skillet while warm or at room temperature. Don’t forget a scoop of ice cream.

Cast Iron Skillet Fruit Pie

In this fruit pie, I have used both fresh or frozen fruit but drain because you don’t want a soggy crust. Fruit juices easily come from fruit during the baking process even when a thickener has been used. Normally that’s why you see a difference in a pie cooled completely. Most often, eating that beautiful pie is on the mind whether its cool or not. Imagine that?

Cast Iron Skillet Fruit Pie

This pie filling is a combination of blueberries, strawberries, and raspberries. Use any of your favorite fruits but I love the flavor of these fruits. Whichever you use, I promise a pie that’s sure to please every palate at your Memorial Day gathering or on any Summer menu. You can always bake this pie ahead of time to ensure you get to enjoy all the festivities. Such an easy and quick dessert to be enjoyed by all. Have a great holiday weekend everyone!

Cast Iron Skillet Fruit Pie

Cast Iron Skillet Fruit Pie

5 cups fresh or frozen fruit of your choice (thawed if frozen)

Juice of 1/2 lemon

1/2 cup light brown sugar

3 T. cornstarch

1/2 t. kosher salt

1/4 t. ground nutmeg

4 T. unsalted butter, cut into pieces plus extra for greasing skillet

Homemade or store-bought pie crust, for one, 2-crust 9-inch pie

Combine fruit and lemon juice in a large mixing bowl and set aside.

In a small bowl, combine brown sugar, cornstarch, salt, and nutmeg. Stir sugar mixture into fruit.

Heat oven to 400 degrees and butter a 10-inch cast iron skillet.

Lay one pie crust in bottom of skillet. Spoon fruit into crust and dollop with pieces of butter.

Cover fruit with remaining crust, tucking edges around fruit and crimping edges as desired.

Bake for 50 to 55 minutes until crust is golden brown.

Let pie cool for 1 hour for filling to set. Serve with a dollop of ice cream.

Note: Cinnamon, ginger, apple pie spice, or mace also work well in fruit fillings. Use diced peaches, cherries, plums, blackberries, blueberries, strawberries, raspberries, pears, and apples for fruit filling.