Nothing says summer in the South like peaches. Whether you are in Georgia and get some peaches from the peach truck, or in Texas at a road-side peach stand, summers are made for peaches. We buy boxes of peaches anytime we can and freeze them so we will have fresh summer peaches all year long. This cast iron pie recipe is super easy to make. Everyone will think you worked so hard on it. The key, for me, to this recipe is to make the best butter pie dough you can make. The better the pie dough, the better the pie. Serve this with a little Blue Bell homemade vanilla ice cream or make your own ice cream at home.
Shout out to the Georgia Peach Truck — they stopped in Plano during their Texas tour. We bought 2 boxes (50 pounds) of their yummy, sweet, delicious peaches. We 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 refrigerator and lay over 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 breath. Make egg wash with egg and water and brush over top of pie dough. Bake at 400 degree oven for 20 minutes.