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Cast Iron Pan Peach Pie

John Setzler

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2 pre-made pie crusts (or make your own from scratch if you like)
5 cups (approximately) of fresh peaches, peeled and sliced
2 tbsp butter
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup Gran Marnier (or Triple Sec or any orange flavored liqueur)
1/4 cup Amaretto (or any other almond flavored liqueur)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp corn starch
1 beaten egg and 1 tablespoon of water for egg wash
Melt the butter in a pan over medium heat.  Add the rest of the ingredients except the peaches.  Stir continuously until the syrup gets thick.  Reduce the heat to low and toss the peaches with the syrup and set aside.  Line the bottom of a 10" cast iron pan with one of the pie crusts.  Place the peach mixture in the pan and top with the remaining pie crust.  Baste the top of the crust with the egg wash and score the top crust for venting.  Cook at 350-375 until golden brown on top - 30 minutes or so.
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What's sinful John is what you keep doing to my taste buds and hunger pangs. Your cooks look to be outstanding examples of kamado cooking at its finest. Pardon me now while I go fine something to eat  :-D

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John - The look on your face at the moment of that first vote was absolutely PRICELESS!  Talk about food pron!  What a great cook yo've got here.  Really a first rate video.  Now I'm starving and gotta go grab a peach from the fridge!

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