Stone Fruit Skillet Pie
Stone Fruit Skillet Pie
The perfect ending to a summer supper, skillet pie is the marriage of sweet, ripe fruit and a simple crust—no need for fancy lattice work. Though reminiscent of a galette, this low-maintenance dessert is PHOTOS BY JONATHAN BONCEK baked in a cast-iron skillet, which contains the juicy filling and helps crisp the crust. Forget lard, the secret to the rich crust is butter, preferably the high-fat European variety, which yields a flakier crust than its American counterpart. The way butter and flour are incorporated can make all the difference, too. Conventional pie wisdom calls for working toward pea-sized butter pieces throughout the flour, but our pinching technique creates layers, ensuring a flaky texture similar to puff pastry. Mind the temperature of your dough as you roll it out—if it begins to stretch, pop it into the refrigerator for a few minutes. (Stretching the dough during rolling or when placing it into the skillet can cause the crust to shrink up as it bakes.) Skillet pie can be made with any fruit—think strawberries or peaches—but note that plums are rich in pectin. If you use another fruit, you may need to compensate by adding a thickener, like cornstarch, along with the sugar and salt. No matter what fruit you choose, let your pie cool so the filling has time to set before diving in. —Lia Grabowski
2 cups plus 2 teaspoons flour, divided, plus extra for rolling pastry
1/2 cup plus 2 teaspoons sugar, divided
1 1/2teaspoons kosher salt, divided
12 tablespoons cold, unsalted butter, cubed
1/3 cup cold water
2 pounds plums, pitted and sliced into wedges
Cut in Butter
In a large bowl, whisk together 2 cups our, 2 teaspoons sugar, and 1 teaspoon salt. With a snapping motion, use your ngers to incorporate butter into our mixture.
Mix and Form
Make a well in center of our and add water. Mix until dough just begins to hold together. Turn out onto a clean work surface, press dough into a at disc, wrap in plastic, and refrigerate for 1 hour.
Preheat oven to 375 degrees before removing dough from fridge. On a clean, oured surface, roll dough to 1/8-inch thickness. Gently roll well- floured round onto rolling pin to transfer to skillet.
Lift and Pace
Unroll dough over a 10-inch skillet. Instead of stretching dough into the pan, lift and place it into the bottom and against the sides. Use a knife to trim edges to 2 inches larger than the skillet.
Toss cut plums with remaining 1/2 cup sugar, 2 teaspoons our, and 1/2 teaspoon salt. Pour plums into skillet, and arrange in an even layer.
Fold It Over
Fold dough over itself to form pleats. Optionally, brush with heavy cream or beaten egg whites and dust with coarse sugar. Bake for 1 hour to 1 hour and 15 minutes, then cool on a rack.
For more recipes and articles on southern cuisine visit The Local Palate
Written by Lia Grabowski | Photos by Jonathan Boncek
- 2 cups plus 2 teaspoons flour, divided, plus extra for rolling pastry
- 1/2 cup plus 2 teaspoons sugar, divided
- 1 1/2 teaspoons kosher salt, divided
- 12 tablespoons cold, unsalted butter, cubed
- 1/3 cup cold water
- 2 pounds plums, pitted and sliced into wedges