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The Best Pies to Make in a Cast Iron Skillet

Swapping a cast iron skillet for a traditional pie plate gives you the brownest, crispiest crust you could ever imagine.

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Macaroon Cherry Pie

In summer, I use homegrown cherries in this amazing pie with a crunchy coconut topping. But canned tart cherries yield a dessert that’s almost as delicious. I always bake this pie around Presidents’ Day or Valentine’s Day, but it’s popular with my family the whole year through. —Lori Daniels, Beverly, West Virginia
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Classic Sweet Potato Pie

This simple but special deep-dish pie provides a down-home finish to hearty autumn meals served at home. Pecans and pumpkin-pie spices make this a comforting seasonal classic.—Paul Azzone, Shoreham, New York
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Creamy Apple Crumb Pie

I revised a classic apple pie recipe from a church cookbook I recently found. I knew it was a keeper when my mother-in-law asked for a copy. —Linda Pawelski of Milwaukee, Wisconsin.
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Peach Pie

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. — June Mueller, Sioux City, Iowa
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Caramel-Pecan Cheesecake Pie

In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. —Becky Ruff, Monona, Iowa
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Shoofly Chocolate Pie

If you like traditional shoofly pie, the chocolate version is even better! I sometimes serve it with vanilla ice cream, but it’s just as good on its own.—Gwen Brounce Widdowson, Fleetwood, Pennsylvania
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Spiced Plum Pie

The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. —Lucille Mead, Ilion, New York
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Berry-Apple-Rhubarb Pie

I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. —Michael Powers, New Baltimore, Virginia
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Maine Blueberry Pie with Crumb Topping

I make this delicious fruit pie with small Maine berries, but you can use any variety you like. The shortbread topping adds a sweet crunch. — Jessie Grearson, Falmouth, Maine
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Bluebarb Pie

If you're a fan of strawberry-rhubarb pie, you'll want to try this twist on the classic. Here, blueberries provide the sweet counterpoint to the tart rhubarb, with mouthwatering results. —Steve Gyuro, Franklin, Wisconsin
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Cinnamon-Sugar Apple Pie

Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York

James Schend
As Taste of Home’s Deputy Editor, Culinary, James oversees the Food Editor team, recipe contests and Bakeable, and manages all food content for Trusted Media Brands. Prior to this position, James worked in the kitchen of Williams-Sonoma and Southern Living. An honor graduate of The Culinary Institute of America, he has traveled the world searching for great food in all corners of life.

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