Our apple, blueberry and cherry Three-in-One Fruit Patch Pot Pie features Betty Crocker Supermoist yellow cake as the base and a Pillsbury pie crust lattice top.
box Betty Crocker™ SuperMoist™ yellow cake mix
cup butter, melted
can (21 oz) apple pie filling
can (21 oz) cherry pie filling
can (21 oz) blueberry pie filling
box Pillsbury™ refrigerated pie crusts
Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, mix base ingredients. Spray hands or spoon with cooking spray. With hands or spoon, press mixture evenly in bottom of baking dish.
Spoon apple pie filling crosswise in center of dish over base. Spoon remaining 2 pie fillings on sides of apple filling, creating 3 separate rows of pie filling. To make the patch top, unroll both crusts and cut into 1-inch wide strips. Place strips over the top of the fruit in any fashion you like, trimming the edges if they hang over the sides but leaving some open spaces for the heat to escape.
Bake 1 hour or until golden brown. Cool at least 20 to 30 minutes before serving.
Whipped cream or ice cream goes great with this dish.
You can substitute any fruit pie filling of your choice for the different sections.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.