Grilled Cherry Berry Skillet Pie Recipe

Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 count), softened as directed on box 

1

can (21 oz) more fruit cherry pie filling

1

container (6 oz) fresh blueberries (1 1/4 cups)

Preparation

Heat gas grill to 400°F. Unroll one pie crust, and press firmly into bottom of seasoned 10-inch cast-iron skillet.

In medium bowl, mix pie filling and blueberries; transfer to crust-lined skillet.

Unroll remaining pie crust onto top of pie filling, folding top edge over bottom crust. Pinch top and bottom crusts firmly together to seal around edges. Crimp or flute edges. With sharp knife, cut 4 small slits in top of crust to allow steam to escape.

Place skillet onto cooking grate over indirect heat; cover grill. Bake 35 to 45 minutes or until top is golden brown and filling is bubbly. If necessary, cover loosely with foil the last 10 minutes of baking to prevent excessive browning.

Cool at least 1 hour before serving. To serve, scoop directly from skillet, or cut into slices.