1 double-crust pie-dough recipe, divided in 2 and rolled out (see related recipe, or use your favorite)
5 cups skinned and sliced peaches (see note)
1 ½ cups sugar
¼ cup flour
1 teaspoon cinnamon
1 egg, beaten with a splash of milk
Heat a 10-inch Dutch oven or cast-iron skillet to 375 F by placing 11 coals in a checkered pattern on lid and 10 coals under pot in a ring sticking halfway out from pan. This will maintain temperature for 30 to 40 minutes.
Fold 1 of the prepared crusts into quarters; lift into bottom of Dutch oven. Unfold crust, smoothing pastry over bottom and up sides of pot. Leave edges long. Mix the remaining ingredients together; put them in pie shell immediately. Flatten them out as best you can.
Carefully place remaining crust on top of filling. Crimp edges of top and bottom crust together to seal, trimming off any excess. (Be careful not to mold crust to sides of pot.) Slice 2 to 3 vent lines in pastry lid. If you choose a lattice top, cut lattice into strips; lay them in your preferred pattern, crimping edges to seal as before.
Brush top pie shell with the egg wash. Cover Dutch oven. Bake until crust is golden-brown, for 30 to 40 minutes. (Alternatively, bake in a conventional oven at 375 F for the same amount of time; you may need to remove lid to brown top crust.)
Let pie rest for several minutes before serving.
Makes 8 servings.
NOTE: To remove skin from peaches, blanch fruit in boiling water for 2 minutes.
To easily lift this pie from a Dutch oven, cut 2 parchment-paper strips, 12 inches long by 4 inches wide, fold in half, and set in the bottom of the pot. Cut a parchment-paper round slightly smaller than the pot’s diameter and set in the bottom atop the 2 strips. Build the pie over parchment paper. When covering the pot, make sure the strips are between the lid and the pan before baking. When done, carefully lift strips to remove pie.
Or for a dessert more like a cobbler that can be dished out of the pot, skip the bottom crust, pouring pie filling directly into Dutch oven. Roll out enough dough to create a top crust (rolling it out fairly thick, about 1/4 inch) and cut it into decorative triangles. Bake pieces separately, then place them on the baked filling or bake them directly on top of the filling.
— Recipe from “Dutch Oven Pies: Sweet & Savory,” by Matt Pelton (Hobble Creek Press, $12.99)