Skillet Peach Pie

This skillet peach pie is a new spin on a summery treat. Now that peaches are in season in Texas and berries are still fresh you should try out this delicious dessert. I apologize for the pictures, my white dishes seem to be much harder to photograph and I didn't use my fancy camera. This is my variation of a Better Homes and Garden recipe.

Skillet Peach Pie
Makes 2 to four servings
You will need:

• 1 Sugared Pastry (recipe to follow)
• 1/3 cup butter
• 4 to 6 peaches
• 1/4 cup peach nectar
• 2 T packed brown sugar
• 1 cup fresh raspberries and blueberries
• Vanilla Ice Cream
• mint leaves (optional)

Sugared Pastry

You Will Need:

• 1 15oz. rolled refrigerated pie crust
• 1 T melted butter
• 1/4 tsp cinnamon
• flour

Preheat oven to 375 degrees Fahrenheit. Let the rolled pie crust stand at room temperature (still rolled up) for 15 minutes. Line a cookie sheet with foil. Unroll pie crust onto a lightly floured surface. Brush with 1 Tablespoon melted butter. Sprinkle with the sugar and cinnamon. Cut pastry in half and then into strips. Bake for 10 to 12 minutes or until golden. Cool on the cookie sheet. (if you have more strips then you use you can freeze them for up to 3 months)

Melt butter in a 12 inch skillet over medium high heat. Cut peaches into quarters, remove pits. Add, peaches skin side up to the skillet. Cook for 4 to 5 minutes turning once. Remove peaches to bowls. (When I make this again I will probably take the skins off first, they ended up sliding off anyways)

Reduce heat to medium. Add the nectar and the brown sugar to the skillet. Cook and stir for 1 to 2 minutes. It is done when all the sugar is dissolved and a syrup forms.

Spoon syrup over the peaches. Top with the berries, mint (optional), and sugared pastry.

Top with ice cream. Enjoy!!