The 101 Blue-Ribbon Dessert eBook
-- just $1.99 now thru 8/20/17 --
The digital eBook version of this bestselling cookbook is on sale for a limited time only!
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Here's a sample recipe from the cookbook...enjoy!
Skillet Cherry Pie
Thanks to Pearl Teiserskas from Brookfield, Illinois for sharing this recipe!
1/4 c. butter
1/2 c. brown sugar, packed
2 9-inch frozen pie crusts, unbaked
15-oz. can tart cherries, drained
21-oz. can cherry pie filling
1/4 c. sugar
1 T. plus 1/8 t. all-purpose flour
1 to 2 T. milk
Garnish: powdered sugar
In a cast-iron skillet, melt butter with brown sugar over medium-low heat. Remove from heat. Place one frozen pie crust in skillet on top of butter mixture; set aside. In a bowl, mix cherries and pie filling; spoon into crust. Mix sugar and flour together in a cup; sprinkle evenly over cherry mixture. Place remaining frozen pie crust upside-down on top of cherry mixture. Brush with milk; cut slits in crust to vent. Bake at 350 degrees for one hour, or until bubbly and crust is golden. Cool; sprinkle with powdered sugar. Serves 8.
Click here for a printable version of this recipe.
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