Pinch & Dash

Pinch & Dash

Quick & Easy Fruit Pie

You just found out that your, not so little baby boy, has invited several members of his football team over for lunch after practice is over.

If you have never seen a group of teenage boys sit down to eat, then let me give you a quick visual…imagine a pack of hungry locust descending on every piece of food you have in your home.

That is why I always keep a panty full of staples and canned fruit is never in short supply.

I can prep a couple of pies within minutes and have them baking as I get busy on preparing the other mass amounts of food that will be devoured.

But, ask me if I mind. Go ahead, ask!

As many of you already know, I love feeding people. Needless to say, getting to feed several growing boys that think I am something akin to a Paula Deen goddess just makes it that much better.

Fruit pies can be very easy and they stick to the ribs! You can easily switch out the apple filling for cherry, peach, blueberry, etc.

What you’ll need for each pie:

A 12-inch cast iron skillet
2 cans of apple pie filling
1 pack of refrigerated pie crusts (comes two shells to a box)
Cinnamon or cinnamon and sugar
¼ cup of half and half
A pat of butter

How to get your cooking on:

Place one pie crust in the bottom of your skillet
Take a fork and poke multiple holes in the crust, this will help keep it from bubbling up
Open your cans of pie filling and dump them in the skillet, spreading around so the filling is even
Sprinkle the top of the apples with cinnamon or cinnamon & sugar
Place the second pie crust on top of the filling
Cut a cross in the top of the pie
Put a pat of butter on top of the cross
Brush half and half over the top of the crust
Bake at 425 degrees for about 45-50 minutes, until top crust is a pretty golden brown
Let rest out of the oven for about 5 minutes & serve
 

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