Triple Berry Skillet Pie
My family loves pie and this triple berry pie is one of their all-time favorites. The great thing about this recipe is the versatility. You can easily replace the frozen bags of triple berries with other frozen fruits to create tasty peach, blueberry, cherry and blackberry pies. This is an easy way to make homemade pie with a flare!
- 1 box
- 2-pack refrigerated pie crusts
- 2 pkg
- 14-16 ounces each, frozen triple berry (blueberry, cherry, blackberry), unthawed
- 1 stick
- butter, unsalted, melted
- 1-1/2 c
- granulated sugar
- 3/4 c
- all-purpose flour
- 1/2 tsp
- ground cloves, optional
- 1 tsp
- ground cinnamon, optional
- 4 Tbsp
- unsalted butter, cubed
- 1/2 c
- turbinado or white granulated sugar
- 2 Tbsp
- water for fruit mixture
TOP THE CRUST WITH:
How to Make Triple Berry Skillet Pie
- 1Preheat oven to 350 degrees. Line the bottom and sides of a 10-12-inch cast iron skillet with one of the crusts. NOTE: You will need to gently stretch up the sides and the crust will not go all the way up the sides. Prick sides and bottom with fork. Bake for 5-7 minutes and remove from oven. INCREASE oven temp to 375 degrees
- 2In large bowl, MIX flour, sugar, melted butter and option cloves/cinnamon. ADD the berries and toss to coat well. ADD the water. Pour berries into the skillet.
- 3Place top crust over the berries. Turn edges under to connect with bottom crust. Use a spoon or fork to gently press crusts together. Cut slits into top crust.
- 4Distribute butter cubes on top of the crust. Sprinkle with the turbinado or white granulated sugar. Place skillet on a baking tray in hot oven and BAKE for 55 to 65 minutes until top crust is golden brown and berry juice is bubbling.
- 5Cool for about 30 minutes and serve warm. Store leftover pie in refrigerator.
- 6SUGAR-FREE ALTERNATIVE: This recipe can easily be converted to sugar-free by using a sugar substitude, such as Splenda, replacing sugar amounts according to Splenda conversion directions. I find that Splenda has a sweeter taste than sugar and I use about a 25 to 50 percent reduction, i.e., for 1-1/2 cups granulated sugar, use 1 cup Splenda.