As I previously mentioned in my skillet pumpkin cornbread post I have not long acquired my cast iron skillet and I already love it. It’s such a versatile piece of kitchen equipment, it may be expensive but I definitely feel it’s worth its weight in gold. And its really great for making pies, because it heats so evenly I have found it really helps you stop getting the dreaded pie soggy bottom! It cooked this apple pear and pumpkin skillet pie perfectly.
Not a Pretty Pie
This may not be the prettiest pie ever made, but what it lacks in beauty it certainly makes up for in flavour. Each of the fruits perfectly compliments the others. The chunky apple and soft pear smothered in sweet pumpkin puree are sweetened further by the addition of brown sugar, ground cinnamon and ground nutmeg making this pie a flavour powerhouse!
Like I said it may not be pretty but it does have a certain rustic charm 😉 at least that is what I tell everyone who has a slice of this in front of them. But one bite and they are hooked!
I love this pie on it’s own but it goes really well with ice cream, custard or even cream. I really love it with a big dollop of mascarpone.
But it is a personal choice all three are super yummy!
I am a self-confessed lazy pastry maker, I can make pastry but I find it far more economical time wise and financially to just buy it ready made. It comes in handy boxes that are always the perfect sizes for pies. If you want a from scratch pastry recipe that would be perfect for your pie check one out here.
I made this pie in the galette style, in my other pie posts, apple and cranberry pie, rhubarb strawberry and apple pie and winter exotic fruit pie (yep I am a huge fan of using apples in pies!) I state that I am not the world’s biggest pastry fan. I like a little pastry with my fruit but not mass amounts of it and that is why I find the galette style so perfect.
It’s enough pastry to give your fruit a little crunch but not enough to suffocate your fruity flavours.
- 375 grams short crust pastry, (13 ounces)
- 320 grams pumpkin puree, (1 and ¼ cups)
- 90 grams brown sugar - light or dark, (1/2 cup packed)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 4 medium sized dessert apples, (chopped into chunks)
- 3 medium sized dessert pears, (chopped into chunks)
- 1 small egg - beaten
- 2 tablespoons course sugar
- Take your pastry out of the fridge and allow it 10 minutes to warm up a little. If you are making it from scratch make your pastry now allow it to rest for a while.
- Preheat your oven to 220C / 450F / Gas mark 7.
- When your pastry is ready get out your skillet, mine is a 10 inch one and lightly flour your work surface and roll your pastry out into a circle that is at least 18 inches in diameter.
- Once done gently transfer your pastry to your skillet pushing it into the edges as you would a pie dish, leaving the extra to hang over the edges.
- Get a large mixing bowl and place your pumpkin puree in it along with the sugar and spices and give them a good mixing together.
- Core and cut up your apples and pears into good size chunks and mix them in with the pumpkin stir until all the fruit is well covered.
- Pour the fruit into the pastry shell more in the centre than around the edges. Then start to fold the edges in to the centre of the pie leaving the middle exposed. Brush the pastry with your beaten egg and sprinkle the top of the pie liberally with the course sugar.
- Pop your skillet in the oven for 35 minutes or until the pastry has a lovely golden brown colour to it and the fruit centre is lightly bubbling.
- Leave it in the skillet for 10 minutes before serving your pie.