I used to LOVE to make pies—double crust, complicated beautiful pies. And then I had kids. The kids are eager bakers and always want to help, so I had to give up on perfection and find a new way to enjoy pie making that isn't stressful for me or them. Skillet pies are a perfect solution—they're very forgiving, and since you only need one crust to top the pie, I can use my standard pie dough and make two crusts—one for baking now and one to freeze or refrigerate for later in the week. Or, for company, I bake two skillet pies, side by side, at once. This crust uses rye flour for a crunchier, nuttier and slightly more rustic finish. It makes the dough super tasty but a bit fragile. For the filling, our favorite is a mix of apples and plums—just enough sweet apples and tart, juicy plums to give this pie filling a bubbly ruby color and a great tart flavor. I always use a combination of apples, and slice them thinly, rather than in thick chunks, so the plums and apples sort of melt together.
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Author
Sarah Copeland | 2021-01-05
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