Pie in a Cast Iron Pan

Sounds weird doesn’t it? Pie in a cast iron pan? I took a trip to Black Bottle with some girlfriends a month or so ago and got a crisp in a cast iron pan, so I thought, why not try a pie? Conveniently I received a 4-5 inch cast iron pan for Christmas a few years back and have had no idea what to do with it, until now! It’s pretty easy to just half a usual pie recipe since most normal pie pans are 8-9 inches, so that’s what I did. I made mine with blackberries, blue berries and peaches (you can really use whatever you have laying around, just make sure you adjust the sugar/thickener depending on what type of fruit you use – the more bitter the fruit, the more sugar you’ll need.) Since I was using mostly sour fruit (the blackberries weren’t as ripe as i’d liked) I upped the sugar in mine.

I’m also pretty hopeless when it comes to making pie crust. My mom turned me onto this FANTASTIC pie crust mix in a box, Krusteaz. Simply the best I’ve found. All you need is some water and a rolling pin and you’re good to go. (Tip: if you don’t have a rolling pin, you can easily use a bottle of wine). As with the pie filling, just make enough for one 8-9 inch pie crust.

It’s a quick and easy way to satisfy a pie craving, and a great way to use up the last of that summer fruit. This recipe can be modified for sweeter/runnier fruit!

Blackberry, blueberry, peach cast iron pie

Ingredients
2 cups fresh blackberries, blueberries and peaches (a good mix)
3 Tbs. white sugar
1/4 cup flour or cornstarch
Enough Krusteaz mix for one 8-9 inch crust

Directions
Pre-heat oven to 425 degrees.
Mix the berries/fruit with the sugar, and thickener. Make sure you mix well.
Roll out the dough to an 8-9 inch crust.
Place the dough in cast iron pan leaving the extra hanging over the sides.
Place the filling in the cast iron pan.
Fold the edges over towards the center of the cast iron pan. (see photo below)
Cook at 425 degrees for 10 minutes then lower the heat to 375 and cook for an additional 10-15 minutes (or until the filling is bubbly and the edges are brown. Keep an eye on the crust so it doesn’t burn.)

Sorry the quality of these photos is pretty low – and yes they are two separate pies, and don’t judge, I really like pie!


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