Simple and delicious, Cast-Iron Skillet Peach Pie with Raspberries stars fresh peaches and raspberries.
Pin Peach Pie here.
As much as I love desserts, I haven’t been in the mood to make any. Desserts tend to involve a lot of work and so many steps. This summer I’ve wanted everything to be easy and quick. I had been meaning to make a Peach Pie with raspberries for months. With fresh peaches and raspberries in season, I knew the time was right. In my mind, it seemed so laborious. Silly! This peach pie could not be easier. The prep time was so quick, I’m not sure why I was moaning and groaning about it. You don’t need to pre-cook the fruit. Just mix the filling in a bowl and pour it into a cast-iron pan.
Next I saved a lot of time by using a pre-made pie crust. There was nothing to roll out, I didn’t have to crimp the edges and make it look pretty. I slapped it onto the fruit and gently tucked the ends down around the fruit. It was really that simple. I added a little turbinado sugar to the top of the pie crust for a little crunch. That was it for this peach pie. It was so incredibly easy. Why was I moaning and groaning about it? Do you ever build up something in your mind to where you feel so stressed about it, then you do it and wonder why you were ever worried?
I do that all the time, and you would think I would learn my lesson. In fact I don’t just do it with food. We just found out who Ly’s third grade teacher would be and the other kids in her class. I was hoping for one of three teachers, and we did not get one of them. While I’ve heard good things about the teacher she did get, it sent me into a tizzy, especially when I saw none of her friends in the class. There were also a few kids from previous grades we would rather not have been in her class. My heart sunk. I felt like I had been punched in the stomach. We have a new Principal this year, so I don’t really feel comfortable questioning the decision.
The previous Principal was awesome and incredibly good with the kids. I would have felt I could go in and speak to her about it. Honestly, I don’t think we would have had this issue at all, if she was still there. Any way, after a tumultuous few days, I’ve decided to think that this may be a blessing in disguise. Perhaps the boys have grown and won’t be such a distraction to learning. Perhaps she will make a “best friend” with one of the girls. This peach pie was so easy and came out beyond my expectations, so why can’t that happen with her class? Hopefully I will be looking back, wondering why I ever worried about her class in the first place?
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Cast-Iron Skillet Peach Melba Pie
- 6 cups peaches sliced
- 8 oz. raspberries
- 3 tbsp. brown sugar*
- 2 tbsp. minute tapioca
- Juice of a lemon
- 1 tsp. vanilla extract
- 1/4. tsp. kosher salt
- 1 pie crust
- Egg wash
- 1 tsp. turbindo sugar
Preheat oven to 350•.
In a large bowl, gently mix together first 7 ingredients.
Pour into a 12-inch cast-iron skillet.
Place pie crust on top and tuck down around the fruit.
Brush with an egg wash and sprinkle with sugar.
Cut four two-inch slits into the top of the pie.
Back for 30 to 45 minutes.
Let cool and serve.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, low calorie peach desserts: