Skillet Cherry Pie

By srumbel

This recipe comes from the kitchen of Pearl Teiserskas from Brookfield, Illinois, and you should try it in your kitchen soon!
from gooseberrypatch.com

Ingredients

• 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

Preparation

Step 1

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.