Dude, you need to get your hands on this peach pie!

It’s a summertime classic that brings the taste of the season straight to your mouth. This pie is full of Dude Food Fire flavor and will make you feel like you’re in heaven when it comes out of the oven or off the grill. You can even eat it cold if that’s what floats your boat! We all know peaches are a summer staple but this peach pie takes things to another level with its cast-iron goodness. Get ready for some serious man points because we have no doubt that everyone at dinner tonight will be begging for seconds after they try this Dude Food Fire masterpiece!

Shout out to the Georgia Peach Truck — they stopped in Plano during their Texas tour. I bought 2 boxes (50 pounds) of their sweet, delicious peaches. I froze some to use later in jam and other stuff. But these were fresh off the truck!


Pie dough (see my pie dough recipe here or buy prepared top crust)

3 tablespoons butter

1 tablespoon vanilla

3 tablespoons dark brown sugar

6 cups peaches, chopped or squished

Make pie dough first. Roll out to about ½ inch larger than the size of the pan. Refrigerate while preparing the peaches so it’s not too soft when you put it on the pie.

Put butter in cast iron skillet on stove over medium heat. Let melt and get hot. Add vanilla and sugar and stir to combine. Add peaches and stir. Cook until reduced by 1/3. The mix will be more liquid-y than you expect because it will keep cooking and thickening in the oven.  Remove pie dough from the refrigerator and lay over the peach mixture in the cast iron skillet. Fold the edges of the pie crust over up the sides of the inside of the skillet. Cut slits in the pie dough to let it breathe. Make an egg wash with egg and water and brush over top of the pie dough. Bake at 400 degrees in oven or n grill for 20 minutes.

Note: I use a really good butter, like the one from Lewis Road Creamery. For vanilla, I use Usumacinta Mexican Vanilla or I make my own vanilla at home.

Written by Chef John O'Neil