Blueberry And Apricot Pie In A Skillet!!

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Step 6: Finish Pie Assembly.

Once bottom crust is placed in our skillet, add the pie filling. Add 2 tablespoons of cold butter to filling.

To prepare the edges of the bottom crust to be pressed with the lattice dough, brush egg yolk (separated from egg white) around edges before you start placing the lattice strips down.

Go back to rolled dough we have prepared for the top lattice. Cut dough into strips. Begin to weave lattice top, by taking your dough stips and alternating above and below your other strips. Be careful when handling your dough strips as it may have a tendency of tearing apart. If your strip breaks, just wet it down and pinch back together. Use the long strips at the center of the pieand shorter strips toward the edges.

When your lattice is in place, trim excess dough leaving about 1/2" dough hanging over to seal edges and make a decorative border. Roll dough from bottom crust around the ends of the lattice strips and around the edge of the skillet, down into place on top of the pie. Pinch the edges in an attempt to make a consistent pattern. Brush the top of the pie with remaining egg yolk. Sprinkle top of pie with lemon zest.