Methow Valley Skillet Pie


As a child, summers in the Pacific Northwest meant cooking meals outside on an old 1930s cast iron washing machine lid over a campfire.   For this particular summer trip, I had the luxury of an oven and the type of cabin stove only a retired restaurateur like my Dad would own:   a commercial grade 6 burner Royal range.

OK, ok.  So, we weren’t precisely roughing it.   But … what an opportunity to make a pie cowboy style on cast iron!

Skillet Pie

5 or 6 large apricots, sliced
half pint blueberries
half pint raspberries
1/3 – 1/2 C Sugar
2 T butter
2 T flour
3/4 C Brown sugar
1 tsp cinnamon

Wash all fruit.  Slice apricots.   Set blueberries and raspberries aside in a bowl, tossed with 1/3 – 1/2 C of sugar.  In a cast iron pan over medium heat, melt butter.    Toss in your apricots and saute until they begin to dissolve.  Add brown sugar, cinnamon and flour.   Stir over heat until mixture bubbles and thickens.   Add raspberries and blueberries, and remove from heat.   Roll out pastry (any type will do – I had an extra batch of this around so I used it.)   Place pastry on warm filling, brush with egg (soy milk, if vegan) and sprinkle with sugar.  Then, put entire pan in oven and cook 375 for 45 – 50 minutes.


Beautiful Mazama apricots

skilletpie1Seasonal berries


Apricots beginning to caramelize with brown sugar
skilletpie4Thickened, and ready for berry mixture

skilletpie5Ready for pastry
skilletpie7The easiest way to move pastry is to roll it right onto your pin for transfer…..


And – look who came to visit while I photographed the finished pie:



4 thoughts on “Methow Valley Skillet Pie

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