11-inch Peach Pie in a Skillet

By carvalhohm2

Ingredients

• 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

Details

Adapted from preparedpantry.com

Preparation

Step 1

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.