Take full advantage of in-season stone fruit when summer rolls around and treat yourself (and a few friends) to this delicious skillet pie recipe. We used fresh, juicy apricots for the filling, but you could also try it with peaches, plums, or nectarines—just choose your favorite!




  • Preheat oven to 400°F. In a small bowl stir together brown sugar, flour, ginger, cinnamon, and salt. In a 9- or 10-inch cast-iron skillet melt butter over medium. Add apricots. Cook 2 to 3 minutes or until apricots start to release juice, stirring occasionally. Remove from heat. Stir in cherries, vanilla, and brown sugar mixture.

  • On a lightly floured surface, unfold pastry. Roll to a 10-inch square. Using a sharp knife, cut 1-inch-wide strips, starting at center of the square and cutting to one edge. Fold cut strips over uncut side of pastry. Place on filling with fold centered. Unfold every other strip to cover filling. Trim pastry even with edge of skillet. (Or roll pastry to a 10-inch square. Lay over filling in skillet. Trim pastry even with edge of skillet. Cut slits in center.) Brush pastry with beaten egg. Sprinkle with coarse sugar.

  • Bake about 25 minutes or until golden and bubbly. Let stand 30 minutes before serving. If desired, top with ice cream or whipped cream. Serves 8.

Nutrition Facts

272 calories, (6 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 31 mg cholesterol, 177 mg sodium, 40 g carbohydrates, 3 g fiber, 24 g sugar, 5 g protein.