Dennis Weaver is the president of The Prepared Pantry.

DW peach-pie-skillet

Sometimes my great ideas aren’t so great.                                            

I love baking in a skillet.  It gives me another pan to go to.  When I bake cornbread, the heavy skillet keeps the cornbread warm.  I bake apple pies, coffeecakes, and crumb cakes in skillets.  They’re cute in a skillet.

DW peach-skillet

I had never baked peach pies in skillets.  Why not?                                      

I gave Kelli Tracy in our test kitchen a recipe and instructions to bake peach pies in our eight, nine, and eleven-inch skillets.  Nice plan.

We couldn’t find our dark nine-inch skillet.  So I asked Kelli to bake it in a nine-inch silver clad skillet.  I knew that a silver pan was going to be a problem; silver pans make for soggy bottom pies.  I tried to ignore that, “Just put aluminum foil over the top and bake it for an extra ten minutes.”

I didn’t know how many cups of peaches would go in the nine-inch and eleven-inch pans.  “Just line the pans with crust and keep track of how many peaches we put in each and keep the same ratios so that we can write the recipes.”

We baked the silver pan forever and the bottom was still soggy.

The pie in the eleven inch pan was massive, maybe two or three inches thick.  Kelli used 15 cups of sliced peaches.  We baked it for well over an hour, trying to drive heat through that mass.  It took a strong man to lift it.

Unless Paul Bunyan is coming for dinner, a wedge of that pie is way too big, a two-day ordeal for a normal man.  We ended up serving it in scoops like you would a cobbler.

I included the recipe just in case you ever need a peach pie recipe to feed a chain gang or the local high school football team.

Recipes for Peach Pies in Skillets

These pies were made with Clearjel instead of cornstarch.  You can use either but Clearjel forms
a clear slurry instead of a milky one and makes a more attractive pie. 

Baking times are going to vary by pan.  Consider the baking times given as approximations for your pans. 

To Refrigerate or not to Refrigerate

A properly designed fruit pie can sit on the counter without refrigeration.  You see it all the time in diners and bakeries.  It’s the acid that makes them safe-a combination of sugar, lemon juice, and the natural tartness of the fruit.

In home baking, we recommend refrigerating fruit pies.   That seems prudent to us since the home baker does not know acids.We deliberately adjusted these pie recipes to give them plenty of acidity.  But we still recommend that you refrigerate them.

8-inch Peach Pie in a Skillet

DW small-skillet

This is my favorite size skillet for a pie. Most skillets are deeper and have steeper sides than a pie pan and so the volume is about that of a 9-inch pie pan, maybe even a 9-inch deep dish pie pan.

6 cups peeled and sliced peaches                                                       –
2 tablespoons lemon juice
4 tablespoons granulated sugar
3 tablespoons Clearjel
Pie crust for a double crust pie
One egg white plus one tablespoon water
Cinnamon sugar mixture for dusting the pie crust

Preheat the oven to 350 degrees.  If your skillet is not nonstick, grease it well.

  1. Form the pie crust and line the skillet for the bottom crust.
  2. In a large bowl, mix the peaches, lemon juice, sugar, and Clearjel.  Scrape the peaches and juice into pan.
  3. Form the crust for the top of the pie.  Place that over the top of the peaches and seal the edges.
  4. Mix the egg white and water together.  With pastry brush, brush a light coating of the egg wash on the crust.  Sprinkle the crust with the cinnamon sugar mixture.  Cut slits in the pie for venting.  Place a pie shield over the pie to protect the edges of the crust from becoming too brown.
  5. Bake for 45 minutes, until the crust is lightly colored and the peaches are bubbling.

9 1/2-inch Peach Pie in a Skillet

DW med-skillet

This pan has 40% more area but because the pan is deeper, the volume is more than that.

8 cups peeled and sliced peaches
4 tablespoons lemon juice
6 tablespoons granulated sugar
5 tablespoons Clearjel
Enough pie crust for a double crust and a single crust pie
One egg white plus one tablespoon water
Cinnamon sugar mixture for dusting the pie crust

Preheat the oven to 350 degrees.  If your skillet is not nonstick, grease it well.

  1. Form the pie crust and line the skillet for the bottom crust.
  2. In a large bowl, mix the peaches, lemon juice, sugar, and Clearjel.  Scrape the peaches and juice into pan.
  3. Form the crust for the top of the pie.  Place that over the top of the peaches and seal the edges.
  4. Mix the egg white and water together.  With pastry brush, put a light coating of the egg wash on the crust.  Sprinkle the crust with the cinnamon sugar mixture.  Cut slits in the pie for venting.  Place a pie shield over the pie to protect the edges of the crust from becoming too brown.
  5. Bake for 60 minutes, until the crust is lightly colored and the peaches are bubbling.

11-inch Peach Pie in a Skillet

DW vertical-peach-skillet
This has two and one-half times the peaches.  So it is probably close to three times the size
of most pies.  Invite lots of friends.  It will be memorable.

15 cups peeled and sliced peaches
6 tablespoons lemon juice
3/4 cup granulated sugar
1 cup Clearjel
Pie crust for two double crust pies
One egg white plus one tablespoon water
Cinnamon sugar mixture for dusting the pie crust

Preheat the oven to 350 degrees.


  If your skillet is not nonstick, grease it well.

  1. Form the pie crust and line the skillet for the bottom crust.
  2. In a large bowl, mix the peaches, lemon juice, sugar, and Clearjel.  Scrape the peaches and juice into pan.
  3. Form the crust for the top of the pie.  Place that over the top of the peaches and seal the edges.
  4. Mix the egg white and water together.  With pastry brush, put a light coating of the egg wash on the crust.  Sprinkle the crust with the cinnamon sugar mixture.  Cut slits in the pie for venting.  Your pie shield will probably not fit over the pie.  Use aluminum foil folded over the edges to protect them from becoming too brown.
  5. Bake for an hour and 15 minutes, until the crust is lightly colored and the peaches are bubbling.