Growing up, my dad always made amazing cherry and apple cobbler over a campfire in a cast iron dutch oven. We'd throw one of these together at father/daughter camp each year and it was always a big hit.

I decided to try a variation on this and make a pie in a regular cast iron skillet since the cobbler was always so delicious. This indoor version would be amazing over a campfire as well!

As always, I recommend using the produce that's in season near you so get creative with the filling! Frozen raspberries make an appearance here because I had some extra on hand. I've seen at least one other Instructable showing how to make a cast iron pie and hopefully my take it on adds something for other Instructables makers - a take on this with fruit filling :-)

Step 1: Gather Your Ingredients

I found this recipe and adapted it a bit.

Crust
Your favorite 9" double pie crust, prepared

Filling
About 6 cups sliced peaches
8 oz. frozen raspberries
Orange marmalade (to taste - about 1/3 cup)
3/4 cup sugar
6 tablespoons Pie Filling Enhancer or 3/4 cup All-Purpose Flour
1 teaspoon vanilla extract
1/8 teaspoon almond extract, optional
1/8 teaspoon salt
3 tablespoons lemon juice
2 tablespoons butter, melted

Step 2: Prep the Filling

1) Preheat the oven to 425°F. Get out a 9"-diameter pie pan that's at least 1 1/4" deep. Or use a 9" to 10" cast iron skillet.
2) Coarsely chop the peaches; a few pulses in a food processor makes short work of this.
3) Mix the peaches with the remaining filling ingredients, stirring till thoroughly combined.

Step 3: Prep the Crust

4) Roll half the crust into a 13" circle, and lay it in the pie pan or cast iron skillet.

I like to pre-bake the crust at this stage so it's nice and crisp. Only until the color is just golden.

5) Spoon the filling into the crust.

6) Roll out the remaining crust, and lay it atop the filling. Press the edges together, and crimp.

7) Brush the crust with milk, and sprinkle with coarse sparkling sugar, if desired. Cut several slits in the top, to allow steam to escape.

8) Bake the pie for 15 minutes. Reduce the oven heat to 350°F, and bake the pie for an additional 30 minutes, till the edge of the crust is brown. Cover the edge with a crust protector, or with strips of aluminum foil, to prevent over-browning.

9) Bake the pie for 15 to 20 minutes more, till the top crust is browned and the filling is bubbly.

10) Remove the pie from the oven, and allow it to cool completely, preferably overnight, before cutting.