Apple Berry Skillet Pie

Goodbye summer berries and hello autumn apples! The best of both seasons is baked up in this gorgeous pink fruit-filled pie!

Ingredients:

1 cup fresh blueberries

1 cup fresh raspberries

4 cups sliced apples

1 cup sugar

1/4 cup flour (or 1/8 cup cornstarch)

a few pats of butter

1 1/4 lbs pie dough

1 egg, beaten

10" cast iron skillet

Any six cups of fruit and berries will give you a good fruit pie along with sugar for sweetening and flour as a thickener. If your fruit of choice is not too sweet you might add up to another 1/2 cup of sugar, but these berries were quite sweet so I stuck to the 1 cup of sugar.

Toss the fruit with sugar and let sit 10 minutes, then toss and taste to see if the addtional sugar is needed.

Roll half the chilled dough out and place in the bottom of the cast iron pan. Stir flour into the fruit and dump into the pie shell. Add a few pats of butter on top.

Roll out the rest of the dough for the top. Make it a bit bigger than the bottom so that you can tuck it under the edge of the bottom crust, then pinch together. Cut a few slits in the top to allow steam to escape and add a few dough cutouts on top to decorate. Just dampen them with a little water or the beaten egg to stick. Then brush the rest of the beaten egg all over the pie to give it that golden shine once baked.

Place the pie on a baking sheet in case there are drips, then into a 450F oven for 10 minutes. Reduce heat to 375F and bake another 50-60 minutes.

Some of the crust opened up but that just adds to the rustic look of the pie 😉

Cool before cutting.

Wouldn't this go well with a scoop of vanilla ice cream?