Homemade Peach Mango Sangria Skillet Pie
Servings 8
Calories 236kcal
Equipment
Ingredients
- 1 Piecrust for one deep dish pie dish or 9" cast iron skillet
- 2 pkgs mixed fruit pkgs fresh frozen ,600g or 14 oz each thawed and drained
- 1/2 cup sugar
- 1/3 cup cornstarch
- 2 tsp lemon juice
- 1 tbsp lemon zest
- 1 egg white for brushing the crust before it bakes
Instructions
- Preheat the oven to 425F
- Prepare your pie crust and place it in the cast iron pan, crimp the edges.
- Keep enough dough aside to make the lattice and leaf cutouts
- In a large bowl mix the fruit, sugar, cornstarch, lemon juice and lemon zest and set aside.
- Using your fave rolling pin, roll out the pastry dough and cut your lattice strips with a pastry cutter, and make as many leaf cutouts as you think you will need.
- Put the fruit mixture in the skillet once you have all the lattice ready.
- Weave the lattice over the top and have fun placing the different leaf cutouts.
- Brush the top of the pie with egg white
- Place the pie in the oven and bake for 15 minutes.
- Reduce the heat to 375 and bake for another 35 - 45 minutes depending on your oven.
- Remove and let cool before serving.
Nutrition
Serving: 1g | Calories: 236kcal | Carbohydrates: 41g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Sodium: 130mg | Fiber: 2g | Sugar: 21g
