Skillet Cherry Pie
Every now and then I make this, and it is Poppie's favorite.
This time I used the new-to-me pie crust recipe from Kenji Lopez-Alt here.
Two cans Comstock cherry pie filling, with about 1/2 tsp almond extract mixed in.
Brush the crust with milk or an egg white, and sprinkle with sugar. Bake at 400 degrees about 40 minutes or until pie crust looks done.
This Wagner cast iron skillet was Grandma Mary Lou's (and probably Two's before her).
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