Homemade Peach Mango Sangria Skillet Pie.
Peaches, mangoes, strawberries and pineapple all lovingly surrounded by the flakiest piecrust ever.
I thought I would share it with you! Just taking it out of the oven. 🙂
Pull up a chair and I’ll cut you a slice! A little whipped cream with that?
I love using my cast iron skillets for baking. The heat distribution is very even and it’s perfect for flaky pie crust. You can check out some of my other recipes using a CI Skillet. Did you know that Cast Iron Skillet Users have their own Facebook group? Seriously they do, and I’m a member. You should check it out, they are awesome folks. But I digress. 🙂
All those yummy peaches, mangoes, strawberries and pineapple are so colorful and reminded me of summertime sangria. Sangria is very popular these days and I know it’s a great summertime drink. Thing is, it’s only February right? Well the past few days we’ve had a February Thaw I guess, and when you live in winter climates, thoughts of spring are always on my mind. Besides, that darn groundhog promised us an early spring! Am I right?
After what seemed like a month of chocolate recipes, this delicious Homemade Peach Mango Sangria Skillet Pie was just the ticket.
For this recipe I used my Grandma’s pie crust recipe and you can see it here. Homemade pie crust is the very best, and this recipe makes enough for 4 deep dish pies – so there is lots to freeze for the next time you want to bake a pie!
So because it’s February and I live in Canada, fresh frozen fruits are what we use when baking fruit pies. I must admit this was the first time using fresh frozen and it’s so easy and saves alot of time, because there is no need to peel and prepare the fruit. Just thaw it out at room temperature and make sure you let the excess moisture drain away. TIP: I lay out the frozen fruit on a cookie sheet and it seems to thaw pretty evenly.
Now these delicious sangria fruits are sweet enough on their own, so I really reduced the amount of sugar and only used a 1/2 cup. You can adjust this for your own taste of course, but I found this measure to be just right.
Place the pastry in your skillet – or pie plate if you prefer and if you wish to decorate with lattice and leaves like I did, leave the pie filling in the bowl until the last minute. Cutting lattice and leaf cutouts takes a little time, and it’s best not to put the liquid in too soon – otherwise the pie will get very soggy, and you will have a mess.
So enjoy the recipe, please be sure to give me your comments and especially if you make this deliciously sunny Homemade Peach Mango Sangria Skillet Pie.
- Piecrust for one deep dish pie dish or 9" cast iron skillet
- (you can use two ready made/frozen pie crusts - just thaw them first
- 2 pkgs fresh frozen mixed fruit 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
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.
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.
Spring will be here before we know it! Enjoy.