A little confession: I have a deep, serious love for my iron skillet. I am perplexed when people say they’ve never used one, because I use mine almost daily.
Sometimes more than once.
Main dishes, desserts, whatever – it might be my favorite piece of cookware.
Plus there is something so nostalgic about it, knowing they’ve been used for ages – I feel a kindredness with women of past generations. I’m weird like that.
If you don’t have one, I urge you to pick one up the next time you’re out. You won’t be sorry.
I also have a love for desserts. I was roaming the aisles of Trader Joe’s yesterday and saw a huge display of tart cherries packed into pretty glass jars,
and I knew there was a cherry pie in my near future.
The beauty of this recipe, though, is you can use fresh or frozen, jarred or canned…
or switch up the fruit completely to suit your taste.
Skillet Cherry Pie
serves 8
4 cups cherries (I used two jars of tart Morello cherries from Trader Joe’s)
3/4-1 cup sugar, depending on how sweet your fruit is
2 tablespoons cornstarch
pinch of salt
1 egg yolk
2 tablespoons milk
1 teaspoon sugar
Drain cherries of any liquid and pour into the skillet. Toss with sugar, cornstarch and salt.
Top with pie crust – I made an all butter pie crust, and it took less than 10 minutes, and it doesn’t have to be pretty.
You can buy it ready made, but trust me – this is cheaper and tastes a hundred times better.
Don’t fear the crust.
Whisk together egg yolk and milk and brush over the top of the crust. Sprinkle with sugar.
Bake at 350F for 20-25 minutes, until crust is golden brown.
Let pie cool a bit, serve warm with whipped cream or vanilla ice cream.
Enjoy!
