Recipe: Southern Peach Skillet Pie (Betty Crocker Cookbook, 1950's)

Southern Peach Skillet Pie
Source: Betty Crocker Cookbook, 1950
Servings: 6

Shortcake Dough:
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/3 to 1/2 cup milk

Fruit Mixture:
6 peaches, washed, peeled and sliced
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 tablespoons butter or margarine

Make shortcake dough by combining flour, sugar, baking powder and salt. Cut in shortening with pastry blender and with two knives. Pat into a heavy 8-inch skillet (a cast iron skillet works great), allowing some of the dough hang over the pan edges.

Place sliced peaches over shortcake dough, arranging them in a pretty pattern. Mix together sugar, salt and cinnamon and sprinkle over fruit mixture. Dot with butter or margarine. Fold hanging dough toward center, partially covering peach slices.

Bake at 425 degrees F for 25 minutes.