Peach Skillet Pie
Yield
8 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry dough
enough to line an 8 inch skillet |
* |
| 6 | each |
peaches
fresh |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 ½ | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry dough
enough to line an 8 inch skillet |
* |
| 6 | each |
peaches
fresh |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 23 | ml |
butter
|
|
Directions
Mix pastry, according to directions on package.
Roll out on lightly floured cloth covered board with flour covered rolling pin, large enough to line a 8" skillet or frying pan, allowing dough to hang over edge.
Slice skinned peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon.
Dot with butter. Fold the dough ever edge toward center, leaving a small space uncovered.
Bake in 425F oven until fruit is bubbly and crust is browned, about 25 to 30 minutes.
