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).
New Dutch Baby - serves 3-4
(This is better than our old German Oven Pancake recipe, which used a lot more sugar. I found a recipe in NYT cooking and simplified the method a bit).
3 large eggs, room temp
1/2 C flour
1/2 C whole milk, room temp
1 T sugar
pinch nutmeg
4 T butter, cut into four pieces
toppings (see below)
1. Set a 10" cast iron skillet in the oven, and preheat to 425 degrees.
2. Meanwhile, thoroughly whisk together the eggs, flour, milk, sugar, and pinch nutmeg.
3. Once oven has preheated, carefully remove the now HOT skillet, and add butter to it. The butter will melt quickly. Immediately pour the egg mixture into the skillet, and return the still HOT skillet to the oven. ;)
4. Bake for 20 minutes. Turn oven off and wait about 5 minutes before removing the Dutch Baby. It will be puffed and uneven in a beautiful way, different each time you make it!
5. Top with a sprinkle of powdered sugar. Cut into wedges.
Depending on the season and mood, enjoy with any of the following:
fresh fruit
fruit preserves or jam
more powdered sugar with a squeeze of lemon
cinnamon sugar
cooked apples (with a bit of sugar and cinnamon)
