Skillet pies have tons of rustic charm, and they're great for anyone who shies away from pastry-making since there is no bottom crust—just a top one. This one is made with plums, but—following the same basic blueprint—you can make a skillet pie with peaches, apples or pears, too.

Serves 8


For the filling:
  • 5 cups ripe plums, sliced
  • 2/3 cup sugar
  • 3 Tbsp. cornstarch
  • 2 tsp. grated lemon zest
  • Pinch of nutmeg
  • 2 Tbsp. unsalted butter


Preheat oven to 350°. Put the plums in a large bowl and stir in sugar, cornstarch, lemon zest and nutmeg. Set aside. Melt the butter in a 10-inch cast-iron pan or other oven-going skillet. Turn off the heat and stir in the fruit. Set aside.

On a sheet of lightly floured wax paper, roll the pastry into an 11-to-12-inch circle. Invert the pastry over the fruit, peel off the paper and tuck the edge of the pastry down between the fruit and sides of the pan. Using a fork, poke several steam vents in the top pastry. Bake the pie on the center oven rack for 45 minutes, until bubbly and golden brown. Cool on a rack for at least 30 minutes before serving.

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