Peach Skillet Pie |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 9-inch pie | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| CREAM BISCUIT DOUGH: 2 cups sifted all-purpose flour | 1/2 teaspoon salt | 2 teaspoons baking powder |
| 6 tablespoons butter | 2 cups heavy cream | FILLING: 10 to 12 ripe peaches, peeled, pitted, and cut into 1/2-inch slices |
| 1 teaspoon vanilla extract | 1/4 cup granulated sugar | 1/2 cup packed light brown sugar |
| 1/2 teaspoons lemon juice | 1 teaspoon ground cinnamon | 1/4 teaspoon ground nutmeg |
| 1/8 tespoon ground allspice | 3 tablespoons butter | cinnamon sugar mixture (2 tablespoons sugar + 2 teaspoons ground cinnamon) |
| 1 | CREAM BISCUIT DOUGH: In a medium bowl, sift together the dry ingredients and cut in the butter. Add the cream, working the dough well for several minutes. Cover and set aside. |
| 2 | FILLING: Preheat oven to 450 F. Combine peaches and next 8 ingredients and set aside. Roll biscuit dough to a thickness of 1/8 inch and place it in a heavy skillet, allowing the dough to hang over the edges. Fill with sliced peaches, dot with butter, and fold the overlapping dough toward the center. Leave the center uncovered and bake for 10 minutes. Reduce oven temperature to 375 degrees F. and bake another 30 minutes or until crust is golden. While pie is hot from the oven, sprinkle it with cinnamon sugar. |