Skillet Cherry Pie
User Reviews
5
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Course
Dessert, Baked Goods, Others
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Cuisine
American, Vegetarian
Skillet Cherry Pie
Description
This Skillet Cherry Pie starts with tossing fresh or thawed pitted cherries with granulated sugar, cornstarch to thicken the juices during baking, and aromatic vanilla and almond extracts. One pie crust is gently rolled to fit the skillet’s base and pressed into a 10-inch cast iron skillet. The cherry mixture is poured evenly over the crust and dotted with small pieces of butter to enrich the filling.
The second pie crust is rolled out and cut into uniform strips, which are woven into a lattice pattern on top of the cherry filling. The edges of the strips are tucked and crimped against the bottom crust to seal the pie. An egg yolk and cream mixture is brushed on top of the lattice strips, then sprinkled with coarse sugar for texture and sweet crunch.
Baking the pie in a preheated 400°F oven encourages a flaky golden crust with a bubbling, thick cherry filling that sets as it cools. The use of a cast iron skillet provides even heat distribution and a crisp bottom crust. This pie showcases a classic cherry filling with flavor enhancements and a traditional lattice topping, ideal as a seasonal dessert or treat.
Ingredients
- 2 pie crust 1 box, refrigerated, rolled
- 6 cups cherries about 3 pounds, pitted, sweet, such as Bing or Rainier
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 tablespoon butter
- 1 egg yolk
- 1 tablespoon cream
- caster sugar coarse
Instructions
- Preheat the oven to 400 degrees F. If grilling the pie, see grilling note below.
- In a large bowl, toss the cherries with the sugar, cornstarch, vanilla and almond extract until coated. Set aside.
- Remove one of the pie crusts from its package and using a rolling pin, roll it out gently to form a 12-inch circle. Place the pie crust in the bottom of a 10-inch cast iron skillet that has been sprayed with cooking spray. Pour the berry mixture into the skillet and dot with pieces of the butter.
- Next, take the other pie crust and roll it out to a 12-inch circle. Cut the pie crust into strips about ¾" wide or so that you have 9-10 strips. Lay 5 strips along the top of the pie, with the longest strip in the middle. Lay the rest of the strips evenly across the first set of strips, weaving the strips to create a lattice effect. Tuck the edges of the strips into the bottom pie crust and gently crimp the edges.
- Mix the egg and cream in a small bowl and brush it on the pie crust strips then sprinkle with the coarse sugar. Bake the pie for 40 minutes or until the crust is golden and the filling is bubbly. Let the pie cool completely to set the filling. If the filling is too runny, refrigerate for ½ hour or longer to set.
- GRILLING NOTE: To grill the pie, preheat half of the grill to medium and then place the skillet on the grill rack over the empty side of the grill. Cover and grill for 1 ½ to 2 hours or until the crust is golden and filling is bubbly, rotating once halfway through grilling time.
User Reviews
Overall Rating
5
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