Raspberry Peach Skillet Pie with Vanilla Drizzle Glaze

This pie gets baked in a 12″ cast iron skillet. If one is not available, it can also be baked on a baking sheet lined in parchment paper.

This looks like a lot of ingredients and steps but really it’s simple! And it’s supposed to look “rustic” so no need to be intimidated.

For the crust:
Add almonds to food processor and pulse until ground. Add flour, sugar, salt, and frozen butter to food processor. Pulse until butter is mixed in and about the size of peas.

Add almond extract. Add 3 tablespoons of ice water. With the food processor running, add more ice water if necessary, 1 tablespoon at a time, until a ball of dough forms.

Turn out dough and shape into a flat disc. Place dough in a resealable plastic bag and refrigerate for 30 minutes.

For the filling:
In a large bowl combine peaches, raspberries, brown sugar, flour, cinnamon, lemon zest, and lemon juice; toss to combine.

Butter your skillet. Remove dough from refrigerator after 30 minutes.

Lightly flour a board and roll dough out to a circle about ¼ thick, at least the width of your skillet. Use your rolling pin to gently transfer the dough to the skillet. Do not stretch the dough.

Mound the filling in the center of the dough, leaving about a 1½” border around the outside. Gently fold the dough over the edges of the filling.

Whisk egg white and water. Brush the edges with egg whites and sprinkle with raw sugar.

Bake at 375ºF for 30-35 minutes. Let stand at least 30 minutes before glazing and cutting.

For the glaze:
Mix powdered sugar, vanilla, and milk until glaze is runny but thick enough to coat a spoon. Drizzle glaze over cooled pie.