Be sure to use light brown sugar NOT dark brown sugar & in the skillet, when you see small bubbles around the perimeter of the inside, it's time to add the bottom crust. I cooked the butter & brown sugar way too long before adding the crust. RUclips is doing away with annotations very soon. Also, this pie bakes at 400 for 30 minutes not 45 as I misquoted on the video. This will be my only source of communication to correct mistakes. God Bless!!
Albert, this is a easy and good way to make a pie. Just be sure to use light brown sugar so it will turn out correctly. TFW and commenting God Bless, Linda
This video is so perfect... I just inherited my mama's/grandmother's cast iron skillet... and NOW I can to your pie... Thank you so much for this great video.
Hey Patty, I think you and Terry will really enjoy this easy and delicious pie. When the butter and brown sugar just START to bubble...that's when you'll take it off the heat and add the first pie dough. You can use a smaller skillet and curl the sides up like you would an ordinary pie so when you add the fruit and the second crust, you can crimp the two of them together (like a regular pie) and it won't ....I don't believe...escape onto the oven floor. Next time I'll use a smaller skillet. TFW Patty and taking the time to comment! Enjoy and God Bless!!! Linda
Hi Linda! What a neat way to make pie! This looks so easy to do, and I love that rolled already-made pie crust. My fave part of aa pie, is the crust that has the sticky part of the fruit stuck on. I eat pies inside first, outside last. Love how this looks being served out of the skillet. I love peach, but the boys don't. It will have to be blueberry, which is fine by me, and I will have fresh whipped cream to serve it with! Lol. Wishing you a blessed day, with love be and friendship, Julia💚
Hey Julia! I hope you had a good weekend! This is such an easy and good pie. I know you'll enjoy it no matter what pie filling flavor you choose. I'm making another one today....cherry...don't let the butter and brown sugar boil as hard as I did. When it starts to bubble around the edges, then add the first pie crust. Let me know how you liked it and the boys of course! I hope you had a great weekend as you continue to mend. Love and friendship, Linda
Ok, I'll be careful with the boil. I'm just so excited to serve it from a skillet! Great presentation. I did have a good weekend, and I'm doing great with my walking. I use a stationary bike for an hour and a half a day. We have lots of snow and ice, so trying to walk outside is a no no. Have a blessed day!
OHHH OHHH Ohhh... I can't believe this... our cousin from Texas just brought us hand picked Peaches today too!!!! This was meant to be... "Praise the Lord"
Linda, I was defrosting my freezer today and found two pie crust and homemade apple pie filling. I made your pie and it made the whole house smell heavenly on this rainy, dreary day! The pie was delicious topped with ice-cream or plain. My mother-in-law had two servings before supper! This is such an easy recipe that has that wonderful homemade flavor. Glad you are feeling better and God Bless you and Sam.
Renee, this is a very good pie. Just be sure to use light brown sugar...the dark brown got too hard during the baking process but it's so easy and so delicious. You'll love making it! TFW and commenting God Bless, Linda
Heaps of praises on this pie! I made it last night in my old iron skillet and everyone fainted over it! I could not find ready made crust without lard, so I used your no fail oil crust recipe, doubled. I used a 22 oz jar of cherry and peach filling. A little short on brown sugar so used half brown, half white. The sugar sprinkled on the top crust was the final perfect touch. Thank you!!
Hey Carolyn, I'm glad this was such a hit with you and your family and that the oil based pie crust worked out so well for you!! Thanks for letting me know and take care!!
Oh, WOW! Gotta try this next! LOL! I have your recipe for 'Easy Walnut Cake' in my oven right now. I share a lot of these recipes with my sister-in-law down the road from me. She asked me the other night 'What has got me into cooking all this new stuff up all the sudden?' LOL! I told her 'From Linda, Hands that Cook, videos from RUclips!' Love your videos! Thank you so much for sharing them with us! Peggy in KY
Peggy, you'll love that Walnut cake...it's easy and delicious and you'd never suspect it started with a box mix. It really pleases me that you're enjoying my channel. That keeps me making these videos and I thank you very much!! TFW!!! God Bless, Linda
This looks really good. I don’t have an iron skillet so I’ll just use a pie plate. I would think you could easily burn your fingers putting the pie crust into a hot skillet, I know I would. I will definitely make this!
More praises for this pie. I made it again today for company and they were ecstatic. I have started using canned fruit with light syrup, and thickening the syrup with cornstarch and a little vanilla and butter...very economical and delicious. Thank you again for this splendid dessert.
Well, we absolutely loved the pie. but I have a question. Thinking maybe I might have cooked the butter & brown sugar too long. The bottom of the pie was delicious, but the caramel stuff that came up the side of the skillet was hard after cooling. Reckon I cooked the sugar & butter too long? I cooked it until it did as you say & looked like yours. But I loved chewing it! LOL!
Yes, you cooked it too long....and I cooked it way too long in the video. When you see small bubbles around the inside of the pan and you know it's getting ready to boil, put the bottom crust in and continue with the rest of it. Good question!!!
Thank you! Will do this with my next one. but even though Leon says he can't chew the sugar part around the sides, I said I can! I love it! LOL! Thank you so much for all you do for us viewers!
Peggy, you'll still have the caramelization but it shouldn't be as thick or hard....I eat it too & think it's delicious!! Thank you for your kind compliments!!!
Marie, thank you for the nice compliment. You'll enjoy this easy pie! Be sure to use light brown sugar & not dark. TFW and taking the time to comment. God Bless, Linda
I loved the ease of this pie and knowing I could make any flavor any time. I hope you try it Lisa and it's so good to hear from you! I hope all is well. TFW and commenting God Bless, Linda
Be sure to use light brown sugar, not dark and when it begins to bubble around the perimeter of the pan, add your bottom crust. I hope you love it!!! God Bless, Linda
This looks delicious, like all your other recipes. I can't wait to try this! I do have a question, though. When you say "peach pie filling" are you talking about the cans (or jars, too, I think) of pie filling which already has all the fruit, sweeteners, etc. added so all you have to do is pour it in the prepared pie plate, or are these simply sliced peaches in their own, light or heavy syrup? Sorry to be so dense, and thank you.
This is a pie filling with everything already added...not canned fruit. Sometimes you may want more spice like cinnamon, etc. so you add it as a topping and it is so good. TFW and commenting!! God Bless, Linda
I've heard (on her last video) someone had called her church who told them she was very weak, had lost more weight but other than that she's doing ok. Her sister is taking care of her.
I agree with you I prefer the taste of dark brown sugar as well . I was wondering You have so many great pound cake recipes and I’m planning on making your cold oven pound cake soon it Looks amazing!! I Promise to follow your recipe 100% But I was wondering for other pound cake recipes what would happen if you use brown sugar? Thank you Take care : )
I have a brown sugar Walnut pound cake. Just put the name in the search box (on my channel) and it will come up. TFW God bless! I don't know what or how the regular pound cakes will change using brown sugar...probably no change at all.
Yummy an old school pie baked in the skillet. Mmm.. The last time I had a piece I was a lil girl. Lol Thxs for sharing Hands That Cook👍 Cont Blessing 🌹 Mch Luv
Thank you Linda I will try again,the stove is very old! Have a blessed day today! All of the recipes on your website look delicious and not to hard to make.
I like the looks of this. I am 61 years old and have been married for 37 years, but have never had a cast iron skillet. For Valentine's Day my husband gave me a set of 3. Now how much "seasoning" of the pan do I have to do before I can bake this pie in it?
These days the cast iron comes pre-seasoned...the info that came with the pans should have said...pre-seasoned OR already seasoned. If that's the case, proceed with this recipe. Let me know how you like it! TFW God Bless, Linda
Hi hyc! Welcome to my channel. You'll really love this pie and it's easy enough to make anytime your in the mood for a little something sweet. TFW and taking the time to comment. God Bless, Linda
Well, I finally made my pie in my new cast iron skillet. It turned out great! I used blackberry pie filling, a little more than one can. I did have a little boil over of the sugar, so next time I think I will use 3/4 cup butter and a little less brown sugar. I was surprised at how easy it was to get out of the pan. Thanks for sharing that recipe🤗
You're welcome. I'm glad you enjoyed it. Let me know if using less butter and sugar keeps it from spilling over. TFW and commenting.....God Bless Linda
Hi Carolyn, I've never tried fresh fruit so I can't accurately answer your question. I imagine larger fruit slices take longer so the amount of time to bake will differ. You'll just have to experiment. I hope this helps. TFW God Bless, Linda
I wonder if it is possible to get the entire pie out of the pan when it has cooled. Unless you are going to eat the entire pie at one sitting then your skillet is tied up for the duration. LOL
Hi Ginger, the butter and brown sugar that melted together on the bottom of the pan, caramelizes and parts of it become hard and delicious.....I don't think it's possible to remove the whole pie but then, I've never tried. This is called iron skillet pie but you don't have to bake it in an iron skillet. Just bake it in something else. I hope this helps!! TFW and commenting God Bless, Linda
I'm just catching up with videos. This pie looks so delicious Linda 😘 I don't know what happens, whenever I use my iron skillet it sticks really bad. I could just eat a piece of this now. Love & best wishes, Allan ❤
Allan, scrub your iron skillet real well & dry it. Put some butter in it and let it heat pretty hot, turn the heat off and just let it sit like that for a few hours. Then without removing the butter, cook some bacon in it. That should take care of it (don't burn the bacon) when it's finished cooking pour out OR save the oil (your choice) wipe out the skillet but leave a coating of grease in it. Never store your cast iron without a little grease in it and some parchment to protect the inside for storage. I hope this helps!!! TFW....you'll enjoy this pie, it's sooo good!!! Love and friendship, Linda
Dear Linda can tell u are a great cook, your pie turned out wonderful , I did my best to copy the recipie but it was very soggy crust wise, does recipie really call for a whole stick of melted butter in bottom of the skillet? I want it to turn out right as I love pie and have always had poor results in making crust. Thank you
Yes, it does call for an entire stick of butter plus the brown sugar...don't use a homemade crust buy the premade crusts from a store...have your oven preheated so you can place the "pie" right in the oven AND make sure the butter and brown sugar are well mixed and HOT before adding the first crust. It shouldn't have been soggy...have you calibrated your oven lately? It could also be your oven doesn't reach the right temperature. I hope this helps Mary....let me know. God Bless, Linda
When you put that in the oven I wondered at you not putting a baking tray underneath it, because that caramel was sure to bubble over (there's your smoke) it'll be a bugger to clean. When it gets coĺd does it stick on the bottom because of the caramel? Bought pie filling over here is horrible! I buy it every so often hoping it's improved but sadly no. It's very liquid which destroys the bottom pastry and has not alot of fruit suspended in a sort of gummy, gel, even adding real fruit to it can't improve it. I could use drained, tinned Peaches for this though couldn't I?
Hi Essem, I've never strayed from this recipe so unfortunately I can't answer that with confidence...I would use the canned fruit, put it in a pot to boil with the juice and enough corn starch to thicken it to your liking, let it cool completely, then proceed with this recipe. I hope this will work for you! TFW and commenting Linda
***** Would draining the syrup make it too dry? (Always a problem! Sigh 😕) I wonder if your bought ready-made pastry is nicer than ours too. I always buy the one made with butter which, although expensive at least tastes nice. The regular one is made with weird sounding fats & oils and tastes like it. I like that yours is already a neatly cut circle, ours is a rectangle, and I could never manage to roll my pastry that thinly.
Do NOT drain the syrup...pour it all in a pot, use corn starch or flour to thicken the syrup to desired consistency. You can also add the sugar and spices you want at that time. Let the mixture cool to room temperature THEN proceed with this recipe. The pre made pie crusts here are pretty good but I still prefer to make my own...making one for this iron skillet pie takes away from the simplicity of the recipe. Our pre made crusts sound better but I couldn't be sure without tasting yours. TFW......God Bless, Linda
Thank You for the advice Linda, I would have done it the wrong way. Trust me when I say you would NOT like to taste the crust. It's vile. I'll let you know when I make this how it turns out.
Essem, don't let a premade crust ruin your pie.....make your own if possible or buy the butter pre made that tastes better. If you sweeten and use your choice of spices on the canned fruit while in the pot there will be no need to sweeten again once you place it on the unbaked crust in the skillet. Please get back with me to let me know how it turned out.
Hi Estelle, personally, I like watching videos that are close up as opposed to too far away BUT sometimes I forget to check the camera to see just how close I am. I'm sorry if you find this annoying. God Bless, Linda
Be sure to use light brown sugar NOT dark brown sugar & in the skillet, when you see small bubbles around the perimeter of the inside, it's time to add the bottom crust. I cooked the butter & brown sugar way too long before adding the crust. RUclips is doing away with annotations very soon. Also, this pie bakes at 400 for 30 minutes not 45 as I misquoted on the video. This will be my only source of communication to correct mistakes. God Bless!!
I use brown sugar in my receipts. Ok I’ll change. It still had to be delicious.
@@maryellenlibonati4901
Looks great! Plan to make soon!
Looks delicious and ever so easy !
Very easy. Looking so yummy. Like4
What an incredible way to make a pie, im not much of a baker so this I can do!!!
Albert, this is a easy and good way to make a pie. Just be sure to use light brown sugar so it will turn out correctly.
TFW and commenting God Bless, Linda
Your pie looks so delicious! And so easy to make!
Hi Pamela, this is a good pie and I know you and your family will like it and make it often. TFW and commenting! God Bless, Linda
Yummy ❣
Sure looks yummy 😋
Beautiful
It looks delicious 😋. Merry Christmas 🎄 x
This video is so perfect... I just inherited my mama's/grandmother's cast iron
skillet... and NOW I can to your pie...
Thank you so much for this great video.
Looks like Terry will be having a cherry pie soon! I love using an iron skillet.
Hey Patty, I think you and Terry will really enjoy this easy and delicious pie. When the butter and brown sugar just START to bubble...that's when you'll take it off the heat and add the first pie dough. You can use a smaller skillet and curl the sides up like you would an ordinary pie so when you add the fruit and the second crust, you can crimp the two of them together (like a regular pie) and it won't ....I don't believe...escape onto the oven floor. Next time I'll use a smaller skillet. TFW Patty and taking the time to comment! Enjoy and God Bless!!! Linda
Hi Linda! What a neat way to make pie! This looks so easy to do, and I love that rolled already-made pie crust. My fave part of aa pie, is the crust that has the sticky part of the fruit stuck on. I eat pies inside first, outside last. Love how this looks being served out of the skillet. I love peach, but the boys don't. It will have to be blueberry, which is fine by me, and I will have fresh whipped cream to serve it with! Lol. Wishing you a blessed day, with love be and friendship, Julia💚
Hey Julia! I hope you had a good weekend! This is such an easy and good pie. I know you'll enjoy it no matter what pie filling flavor you choose. I'm making another one today....cherry...don't let the butter and brown sugar boil as hard as I did. When it starts to bubble around the edges, then add the first pie crust. Let me know how you liked it and the boys of course! I hope you had a great weekend as you continue to mend. Love and friendship, Linda
Ok, I'll be careful with the boil. I'm just so excited to serve it from a skillet! Great presentation. I did have a good weekend, and I'm doing great with my walking. I use a stationary bike for an hour and a half a day. We have lots of snow and ice, so trying to walk outside is a no no. Have a blessed day!
OHHH OHHH Ohhh... I can't believe this... our cousin from Texas just brought us hand picked Peaches today too!!!! This was meant to be... "Praise the Lord"
That is different but looks fun
Omg Linda, this is insane. Can’t waite to make this week. Thankyou❤️
This IS good so I know you'll like it Mary. TFW God bless!
Linda, I was defrosting my freezer today and found two pie crust and homemade apple pie filling. I made your pie and it made the whole house smell heavenly on this rainy, dreary day! The pie was delicious topped with ice-cream or plain. My mother-in-law had two servings before supper! This is such an easy recipe that has that wonderful homemade flavor. Glad you are feeling better and God Bless you and Sam.
I'm so glad you all liked it. Sam and I both do. Thanks for getting back with me to let me know you enjoyed it!!!!
Delicious! I'm gonna make one tomorrow! TYSM!
Ali, you'll love this pie. It's so easy!!! TFW and commenting. God Bless, Linda
I just watched your deep fried pork chop video. Wonderful!
Thanks Ali. I think you'll like them fixed this way. TFW and commenting God Bless, Linda
mmmmmm. That looks like a pie I could make. Thank you very much. Gotta have it now . gonna try👍👍👍👍😊
Renee, this is a very good pie. Just be sure to use light brown sugar...the dark brown got too hard during the baking process but it's so easy and so delicious. You'll love making it! TFW and commenting God Bless, Linda
Ty and God bless you
Heaps of praises on this pie! I made it last night in my old iron skillet and everyone fainted over it! I could not find ready made crust without lard, so I used your no fail oil crust recipe, doubled. I used a 22 oz jar of cherry and peach filling. A little short on brown sugar so used half brown, half white. The sugar sprinkled on the top crust was the final perfect touch. Thank you!!
Hey Carolyn, I'm glad this was such a hit with you and your family and that the oil based pie crust worked out so well for you!! Thanks for letting me know and take care!!
Oh, WOW! Gotta try this next! LOL! I have your recipe for 'Easy Walnut Cake' in my oven right now.
I share a lot of these recipes with my sister-in-law down the road from me. She asked me the other night 'What has got me into cooking all this new stuff up all the sudden?' LOL! I told her 'From Linda, Hands that Cook, videos from RUclips!'
Love your videos! Thank you so much for sharing them with us!
Peggy in KY
Peggy, you'll love that Walnut cake...it's easy and delicious and you'd never suspect it started with a box mix. It really pleases me that you're enjoying my channel. That keeps me making these videos and I thank you very much!! TFW!!! God Bless, Linda
Looks good can't wait to make Linda and Sam the taster!
This is so good! I hope you and your family enjoy it too!! TFW God Bless, Linda
Hello there . I made the maraschino cake and it was delicious. So I will try this next. 🙂👍
I hope you enjoy it!! TFW God bless
This looks really good. I don’t have an iron skillet so I’ll just use a pie plate. I would think you could easily burn your fingers putting the pie crust into a hot skillet, I know I would. I will definitely make this!
Everything you make is delicious
Yummy!!!
Thank you Ellen, enjoy!!! God Bless, Linda
More praises for this pie. I made it again today for company and they were ecstatic. I have started using canned fruit with light syrup, and thickening the syrup with cornstarch and a little vanilla and butter...very economical and delicious. Thank you again for this splendid dessert.
Carolyn, I'm so glad this pie is working so well for you! Thanks for letting me know. TFW and commenting. God Bless, Linda
Hi Linda, just took my Peach Pie out of the oven! Looks so delicious! Leon keeps asking 'Is it cooled down a little?' LOL!
Hey Peggy, I hope you BOTH enjoy this simple pie. TFW and commenting! God Bless, Linda
Well, we absolutely loved the pie. but I have a question. Thinking maybe I might have cooked the butter & brown sugar too long. The bottom of the pie was delicious, but the caramel stuff that came up the side of the skillet was hard after cooling. Reckon I cooked the sugar & butter too long? I cooked it until it did as you say & looked like yours. But I loved chewing it! LOL!
Yes, you cooked it too long....and I cooked it way too long in the video. When you see small bubbles around the inside of the pan and you know it's getting ready to boil, put the bottom crust in and continue with the rest of it. Good question!!!
Thank you! Will do this with my next one. but even though Leon says he can't chew the sugar part around the sides, I said I can! I love it! LOL! Thank you so much for all you do for us viewers!
Peggy, you'll still have the caramelization but it shouldn't be as thick or hard....I eat it too & think it's delicious!! Thank you for your kind compliments!!!
YUMMY!!!
Hey Glenda...when you make this you'll really be saying yummy. It's easy and good! TFW and commenting. God Bless, Linda
This looks wonderful, Linda!
I must give it a try too!
Thank you for sharing it!!!
I have GOT to do this! Thank you for posting! Never heard of skillet pie! You are a great teacher and inspiration!
Marie, thank you for the nice compliment. You'll enjoy this easy pie! Be sure to use light brown sugar & not dark. TFW and taking the time to comment. God Bless, Linda
Looks really good. Easy to transport for a family get together. Thanks for sharing, sweetie! Take care and God bless! hugggggs!
I loved the ease of this pie and knowing I could make any flavor any time. I hope you try it Lisa and it's so good to hear from you! I hope all is well. TFW and commenting God Bless, Linda
I'm going to try making that pie, using cherries.
Be sure to use light brown sugar, not dark and when it begins to bubble around the perimeter of the pan, add your bottom crust. I hope you love it!!! God Bless, Linda
This looks delicious, like all your other recipes. I can't wait to try this! I do have a question, though. When you say "peach pie filling" are you talking about the cans (or jars, too, I think) of pie filling which already has all the fruit, sweeteners, etc. added so all you have to do is pour it in the prepared pie plate, or are these simply sliced peaches in their own, light or heavy syrup? Sorry to be so dense, and thank you.
This is a pie filling with everything already added...not canned fruit. Sometimes you may want more spice like cinnamon, etc. so you add it as a topping and it is so good. TFW and commenting!! God Bless, Linda
This looks wonderful I'll have to try it this weekend Linda , have you heard how Ms Phyliss is doing ? I've been praying for her
I've heard (on her last video) someone had called her church who told them she was very weak, had lost more weight but other than that she's doing ok. Her sister is taking care of her.
@@Handsthatcook Thank you so very much
My daughter would love this! I think I'll try blackberry!
Blackberry sounds so good! Let me know how you like it Kim....good to hear from you!!
I agree with you I prefer the taste of dark brown sugar as well . I was wondering You have so many great pound cake recipes and I’m planning on making your cold oven pound cake soon it Looks amazing!! I Promise to follow your recipe 100% But I was wondering for other pound cake recipes what would happen if you use brown sugar?
Thank you
Take care : )
I have a brown sugar Walnut pound cake. Just put the name in the search box (on my channel) and it will come up. TFW God bless! I don't know what or how the regular pound cakes will change using brown sugar...probably no change at all.
@@Handsthatcook
Thank you so much for the information
Take care
Hey miss Linda. 5 star Cooked this tonight 3/31/17 just used 1 1/2 cans or 1 3/4 cans of peach pie filling instead of one. Thanks Richard in Michigan.
I "baked" this tonight :)
Hey Richard, I'm so glad you enjoyed it! Adding more fruit never hurts!!! TFW and commenting. God Bless, Linda
Looks like you enjoyed it (you left a smiley face) It's always good to hear back when someone likes something!!! TFW and commenting. God Bless, Linda
Oh yah, 5 star, that's my top rating. God bless.
I'm so glad you enjoyed it!!! Thanks for letting me know. Have a good weekend!!
Yummy an old school pie baked in the skillet. Mmm.. The last time I had a piece I was a lil girl. Lol Thxs for sharing Hands That Cook👍 Cont Blessing 🌹 Mch Luv
Hi Tanya This is a fast and easy pie. I know you'll like it!! TFW and commenting God Bless, Linda
I love peach too and that looks great! So easy to make. When I make this (and I will) I will be sure to have ice cream on hand.😂🍝
TFW sissie....I wish I had the ice cream on hand....next time I will!! God Bless, Linda
Thank you Linda I will try again,the stove is very old! Have a blessed day today! All of the recipes on your website look delicious and not to hard to make.
Thank you Mary, When you're busy you NEED a not hard to make recipe. Whether it's dessert or main meal. TFW and God Bless Linda
Don't forget the nutmeg Linda! I love cinnamon and nutmeg in my peach cobbler!
I like the looks of this. I am 61 years old and have been married for 37 years, but have never had a cast iron skillet. For Valentine's Day my husband gave me a set of 3. Now how much "seasoning" of the pan do I have to do before I can bake this pie in it?
These days the cast iron comes pre-seasoned...the info that came with the pans should have said...pre-seasoned OR already seasoned. If that's the case, proceed with this recipe. Let me know how you like it! TFW God Bless, Linda
Looks good . I'm going to make this for my boys on Sunday . Tfs
dawn, you'll be so surprised at the ease of making this good pie! TFW and commenting God Bless, Linda
Linda your pie looks delicious good home cooking only the way you do it.
I would just love to meet the people who come up with recipes like this, wouldn't you? Just fascinating. Thanks for sharing ...
13soap13....lol, great minds think alike! I've thought that many times. You'll love this pie, promise! TFW and commenting God Bless, Linda
Thanks for the video, that pie will be on my table on Sunday. Subscribed
Thank you for subbing...keep an eye on this pie. Sometimes it doesn't take 30 minutes but it sure it good. TFW and commenting! God Bless, Linda
This looks yummy l might make mine with apples, but the peach looked good too
looks great, gonna try it out tomorrow! Thanks Linda!
Hi Sherry, I hope you enjoy this as much as Sam and I do. The pie is delicious!! TFW and commenting! God Bless, Linda
You whipped that pie up so fast, an yet it looks so yummy .. Keep em coming ..
Hello!!! Enjoy the pie and thanks for watching & taking the time to comment. God Bless Linda
me i would do less sugar ,,but you are right it sure looks good,,,thank you for sharing this pie with us. jimmy in Indiana...
Looks so delicious.
Sandy, I couldn't get over how good this pie was. I hope you'll try it. TFW and commenting God Bless, Linda
This pie looks amazing! I'll have to try it sometime. Just discovered your channel and I love it, but it makes me hungry. Lol! Thanks for sharing! xo
Hi hyc! Welcome to my channel. You'll really love this pie and it's easy enough to make anytime your in the mood for a little something sweet. TFW and taking the time to comment. God Bless, Linda
Hands That Cook Thanks, Linda. I have a huge sweet tooth, so this sounds perfect. Thanks for your response☺️
yw! I hope you enjoy it!!
Great pie.....but, camera work needs improvement... it’s very shaky and jumpy.
Linda that looks delicious
Well, I finally made my pie in my new cast iron skillet. It turned out great! I used blackberry pie filling, a little more than one can. I did have a little boil over of the sugar, so next time I think I will use 3/4 cup butter and a little less brown sugar. I was surprised at how easy it was to get out of the pan. Thanks for sharing that recipe🤗
You're welcome. I'm glad you enjoyed it. Let me know if using less butter and sugar keeps it from spilling over. TFW and commenting.....God Bless Linda
Looks awesome! 😋
Hi Grace, This is really good and I know you all will love it!! TFW and commenting. God Bless, Linda
Can you use fresh fruit and get it done without burning the crust?
Hi Carolyn, I've never tried fresh fruit so I can't accurately answer your question. I imagine larger fruit slices take longer so the amount of time to bake will differ. You'll just have to experiment. I hope this helps. TFW God Bless, Linda
I wonder if it is possible to get the entire pie out of the pan when it has cooled. Unless you are going to eat the entire pie at one sitting then your skillet is tied up for the duration. LOL
Hi Ginger, the butter and brown sugar that melted together on the bottom of the pan, caramelizes and parts of it become hard and delicious.....I don't think it's possible to remove the whole pie but then, I've never tried. This is called iron skillet pie but you don't have to bake it in an iron skillet. Just bake it in something else. I hope this helps!! TFW and commenting God Bless, Linda
What a beautiful pie, Linda. I love pie, especially cherry. So many combinations of fruits to make it easy. God bless you, Linda.
Thank you Byron! I hope you'll try and enjoy the pie of your choice...TFW and commenting. God Bless, Linda
What! No vanilla ice cream!? Linda, shame on you! 😏 Yes, it sure looks great! Another fine job Linda!
Thanks seattwa, it's really good and I love the simplicity of it!! TFW God Bless, Linda
I'm just catching up with videos. This pie looks so delicious Linda 😘 I don't know what happens, whenever I use my iron skillet it sticks really bad. I could just eat a piece of this now. Love & best wishes, Allan ❤
Allan, scrub your iron skillet real well & dry it. Put some butter in it and let it heat pretty hot, turn the heat off and just let it sit like that for a few hours. Then without removing the butter, cook some bacon in it. That should take care of it (don't burn the bacon) when it's finished cooking pour out OR save the oil (your choice) wipe out the skillet but leave a coating of grease in it. Never store your cast iron without a little grease in it and some parchment to protect the inside for storage. I hope this helps!!! TFW....you'll enjoy this pie, it's sooo good!!! Love and friendship, Linda
Dear Linda can tell u are a great cook, your pie turned out wonderful , I did my best to copy the recipie but it was very soggy crust wise, does recipie really call for a whole stick of melted butter in bottom of the skillet? I want it to turn out right as I love pie and have always had poor results in making crust. Thank you
Yes, it does call for an entire stick of butter plus the brown sugar...don't use a homemade crust buy the premade crusts from a store...have your oven preheated so you can place the "pie" right in the oven AND make sure the butter and brown sugar are well mixed and HOT before adding the first crust. It shouldn't have been soggy...have you calibrated your oven lately? It could also be your oven doesn't reach the right temperature. I hope this helps Mary....let me know. God Bless, Linda
THAT LOOKS GOOD MRS LINDA AND YOU MADE MY FAVORITE PEACH WILL HAVE TO TRY.
Andrea, you'll love this easy pie! Thanks for watching and commenting. God Bless, Linda
When you put that in the oven I wondered at you not putting a baking tray underneath it, because that caramel was sure to bubble over (there's your smoke) it'll be a bugger to clean. When it gets coĺd does it stick on the bottom because of the caramel? Bought pie filling over here is horrible! I buy it every so often hoping it's improved but sadly no. It's very liquid which destroys the bottom pastry and has not alot of fruit suspended in a sort of gummy, gel, even adding real fruit to it can't improve it. I could use drained, tinned Peaches for this though couldn't I?
Hi Essem, I've never strayed from this recipe so unfortunately I can't answer that with confidence...I would use the canned fruit, put it in a pot to boil with the juice and enough corn starch to thicken it to your liking, let it cool completely, then proceed with this recipe. I hope this will work for you! TFW and commenting Linda
***** Would draining the syrup make it too dry? (Always a problem! Sigh 😕) I wonder if your bought ready-made pastry is nicer than ours too. I always buy the one made with butter which, although expensive at least tastes nice. The regular one is made with weird sounding fats & oils and tastes like it. I like that yours is already a neatly cut circle, ours is a rectangle, and I could never manage to roll my pastry that thinly.
Do NOT drain the syrup...pour it all in a pot, use corn starch or flour to thicken the syrup to desired consistency. You can also add the sugar and spices you want at that time. Let the mixture cool to room temperature THEN proceed with this recipe. The pre made pie crusts here are pretty good but I still prefer to make my own...making one for this iron skillet pie takes away from the simplicity of the recipe. Our pre made crusts sound better but I couldn't be sure without tasting yours. TFW......God Bless, Linda
Thank You for the advice Linda, I would have done it the wrong way. Trust me when I say you would NOT like to taste the crust. It's vile. I'll let you know when I make this how it turns out.
Essem, don't let a premade crust ruin your pie.....make your own if possible or buy the butter pre made that tastes better. If you sweeten and use your choice of spices on the canned fruit while in the pot there will be no need to sweeten again once you place it on the unbaked crust in the skillet. Please get back with me to let me know how it turned out.
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Hey Cindy...everybody loves this recipe! I hope you will too!!! TFW and commenting God Bless, Linda
Incorporate
ok
Too close. Way to close
Hi Estelle, personally, I like watching videos that are close up as opposed to too far away BUT sometimes I forget to check the camera to see just how close I am. I'm sorry if you find this annoying. God Bless, Linda
Looks good can't wait to make Linda and Sam the taster!