Recipe of the Week: Seasonal Fruit Skillet Pie

Last week my good friend Robbi gave me some beautiful fresh peaches, (thanks, Robbi!!), so I decided that since I had some fresh strawberries on hand I would make a strawberry/peach skillet pie. The great thing about skillet pies are that they don't have to be "pretty"...but they taste AMAZING! Also, I love cooking in my wonderfully seasoned cast iron skillet...food just tastes better cooked in that skillet! You could use any fruit combination, but the instructions below use peaches and strawberries, since that is what I had on hand.

Ingredients:

• 1 package refrigerated pie crusts. (Or, you could make your crust from scratch if you like...I just decided to simplify and use the pre-made crusts.)
• 4 fresh peaches, peeled and sliced
• 1 pint fresh strawberries, sliced
• 1 cup sugar
• 1/3 cup flour
• 1/8 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/8 tsp. salt
• 1 Tbsp. butter
• 2 tsp. lemon juice
• Vanilla ice cream (optional)

Method:
Preheat oven to 375 degrees. Butter the sides and bottom of a cast iron skillet. Line the bottom of the skillet with one of the pie crusts and set aside. Combine dry ingredients in a large mixing bowl. Add prepared fruit that has been sprinkled with lemon juice. Gently toss to combine dry and fruit mixture. Pour into crust lined skillet. Slice butter into patties and lay on top of fruit. Brush inner edge of crust with milk, and place second pie crust on top of fruit. Tuck the second pie crust around the outer edge of the first pie crust and flute to seal the two pie crusts together. Poke holes in the top pie crust with a knife or fork. Brush top of pie crust with milk and sprinkle with sugar. Place skillet pie in oven and bake for 30 minutes. Reduce heat to 350 degrees and bake for an aditional 30 minutes, or until crust is a pretty golden brown. Serve warm with a scoop of vanilla ice cream....HEAVEN!!

Wishing you a wonderful day, friends!