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Three-in-One Fruit Patch Pot Pie

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Three-in-One Fruit Patch Pot Pie
  • Prep 20 min
  • Total 1 hr 50 min
  • Servings 12
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Our apple, blueberry and cherry Three-in-One Fruit Patch Pot Pie features Betty Crocker™ Super Moist™ yellow cake as the base and a Pillsbury pie crust lattice top.
By Arlene Cummings
Updated Dec 18, 2012

Ingredients

Base

Filling

  • 1 can (21 oz) apple pie filling
  • 1 can (21 oz) cherry pie filling
  • 1 can (21 oz) blueberry pie filling

Topping

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)

Steps

  • 1
    Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    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.
  • 3
    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.
  • 4
    Bake 1 hour or until golden brown. Cool at least 20 to 30 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Whipped cream or ice cream goes great with this dish.
  • tip 2
    You can substitute any fruit pie filling of your choice for the different sections.

Nutrition

Nutrition Facts are not available for this recipe
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