Top with another pie crust and seal edges. We love our cast iron skillet and I find many different ways to use it. Arrange the coated apple slices on top of the partially baked hot crust. 2 tbsp. By making it in the cast iron skillet we are eliminating that risk and as a result, you only need a single pie crust. The most important tool you will need for this recipe is a skillet. 1 pie crust 8 eggs 1 cup of heavy cream 8 oz of cheese, grated (I used Monterey Jack, but I really prefer a sharper cheddar) 1 Lb of pork sausage ½ red onion, caramelized 1 orange bell pepper, roasted (You can use any color of bell pepper you have on hand.) Related: Peach Pie with Crumb Topping. Keep in mind, though, that the golden key to unlock the crunch in this recipe is the blazing hot cast-iron skillet. In a large saucepan over medium heat, sauté the butter, onions, and celery until tender. Place the pie crust on top of the filled cast iron skillet and roll the edges down. Also, you will want a pastry brush for the egg wash. Prepare and refrigerate the pie dough for at least 1 hour. Arrange pie crust in skillet; Pour in pie filling. Do this in advance to save time! The pie’s lightly spiced apples are tossed with a rich caramel sauce, which is made even more decadent with a splash of bourbon (completely optional). Place skillet on a sheet pan. melted butter for brushing crust 8 " or 9" cast iron skillet For the crust (if not using ready-made): Heat oven to 400° F. In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. To make a patted crust, place the ball of dough in your pie pan or 8-inch to 9-inch cast iron skillet and pat the crust until it completely covers the bottom and sides. Next day, remove the foil and plastic, lift the frozen pie out of the skillet … Set aside to cool while you prepare the crust. I love how it is non stick, can cook on the stove-top, and then be placed right into the oven. How to Make a Pie in a Cast-Iron Skillet | Cook's Illustrated Add the flour, salt, pepper and sage and whisk until bubbly. Transfer to a 350 degree F preheated oven for 10 minutes. Next, add the filling and bake according to the directions. Add the butter and pulse until the mixture resembles coarse meal. Gently lay 1 pie crust on top of butter-brown sugar mixture, without pressing crust down. Arrange … When the raw dough hits the hot metal, it almost immediately begins forming a crust. Lay the pie crust in a 12-inch cast-iron skillet. If you’ve never made a double crust pie in a cast iron skillet, prepared to be impressed! Everything tastes better in a cast iron skillet. Trim the edges with kitchen shears. Freeze overnight. Make a few slits in the top of the pie with a sharp knife for venting. Set aside. Pepper, Onion & Sausage Quiche in a Cast Iron Skillet. In a cast iron skillet, place 1/4 cup of butter. You’ll whisk together the melted butter and brown sugar in the bottom of a 12-inch cast iron skillet; then carefully lay 1 pie crust on top of the mixture (do not press down.) Gently position the dough to cover the bottom … Place into the oven and cook for 40-45 minutes, or until golden brown. Mix egg yolk and cream with a fork and brush onto the pie dough. Leaving about a 1-inch border of crust uncovered, shingle half the potatoes in circles to cover the crust. Reheat in the skillet until warmed through, stir in the peas, and proceed with topping with the pie crust and baking. Add 1/2 cup brown sugar and 1/2 cup crushed pecans and mix to combine. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with … Sauté for around 5 minutes as the veggies let off some juices and become soft. How to make apple pie in a cast iron skillet. Preheat oven to 450 degrees. Bake for one hour on the bottom rack, or until the crust is golden brown and the center of the … Press into the bottom of the skillet. Get my favorite recipe for an all-butter crust … Heat the butter in a 10-12 inch oven-safe skillet over medium heat. In addition to being handy and naturally nonstick, cast iron retains and evenly distributes heat—two important features for achieving a crisp, evenly baked crust. Place one pie crust in the bottom of your cast iron skillet. Turn oven down to 325 degrees and bake an additional 40 minutes until a toothpick inserted comes out clean. One of the biggest complaints about making turkey pot pie from scratch is that the bottom crust gets soggy. Cast Iron Skillet Chicken Pot Pie is a one pan wonder! Remove from the oven and allow to … This comforting dish goes straight from stove-top to oven using a cast-iron skillet, which gives you one less dish to wash! Add the onion, garlic, carrots, and celery. Line your skillet with plastic wrap, add the pie crust, assemble the pot pie like the recipe, leaving off the egg wash. Wrap in a layer of plastic wrap, then a layer of foil. The crust: Prepare my pie crust recipe through step 5. Spray a pie pan or 8 to 10 inch cast iron skillet with non stick spray. I made this when we had a bunch of leftover mashed potatoes and using a skillet worked very well. STEAK BITES RECIPE HERE.. Tools used to make Beef Pot Pie. Heat the butter and the 3 tablespoons brown sugar in a 9½- to 10-inch cast-iron skillet over medium-high heat, stirring, until the mixture bubbles across the pan. … Lightly grease a 10 inch cast iron skillet. Flip your cast iron skillet over on top of the pie dough (as seen in the picture above), then carefully flip both the skillet and dough over together. The best, flakiest pie crusts are made thanks to a winning combination of very chilled dough hitting the heat of a very hot oven. I like to use the biggest one I have which is a 12 inch cast iron skillet but you can get them even bigger. Pour mixture into your shell. The evenings are starting to get cooler and the leaves are changing … Insert skillet into the oven and remove once the butter has melted. Start working on the pie crust after the potatoes are done. Line a 9-10” cast iron skillet with 1 pie crust. Gradually whisk in the chicken broth … Bake at 425 degrees for 15 minutes. Brush the canola oil in the bottom and sides of your cast-iron pan, either using your fingers or a clean paper towel. MAKE THE CAST IRON SKILLET PIE CRUST An easy cottage pie recipe with grass-fed ground beef, frozen veggies, and dried herbs in a flavorful gravy all topped with a cheesy mashed potato crust. Roll out the bottom round of the pie dough. Set aside to cool briefly, then refrigerate the skillet for at least 10 minutes. Gently place into a 9 or 10-inch cast iron skillet. There’s no better time, with fall in the air, to pass along my momma’s unmatchable recipe, and scent our homes with a freshly baked skillet apple pie. Drizzle with the caramel sauce. All the yummy contents of a chicken pot pie with a buttery puff pastry rosette crust. Storage: Leftovers can be refrigerated in an airtight container up to 4 days. Bake for 1 hour or until the top is golden brown. Trim any excess dough from around the top rim of the pie pan/skillet with a sharp knife. Perfect Pie Crust Promise Cast Iron Skillet Pie | Just A Pinch This recipe shows how to make a cast iron skillet shepherd’s pie. Not only does an iron skillet provide a dramatic presentation, it can also make a better pie. Your cast iron skillet pie crust and baking cool briefly, then refrigerate pie... And 1/2 cup crushed pecans and Mix to combine has melted crunch in this recipe is the blazing hot skillet... 10-Inch cast iron skillet, place 1/4 cup of butter out clean skillet warmed... 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