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.
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
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.
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
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
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
I make this delicious, fruity pie with small Maine berries, but any variety can be used. Instead of the thyme and lemon peel, I prefer to use fresh lemon-thyme. The shortbread topping adds crunch and sweetness.—Jessie Grearson, Falmouth, Maine
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