Recipes and Cooking Apricot Skillet Pie Be the first to rate & review! Take full advantage of in-season stone fruit when summer rolls around and treat yourself (and a few friends) to this delicious skillet pie recipe. We used fresh, juicy apricots for the filling, but you could also try it with peaches, plums, or nectarines—just choose your favorite! By Shelli McConnell Shelli McConnell Shelli began her contributions to Better Homes & Gardens as a test kitchen professional. She was also an on-staff food editor for many years. She developed many cookbooks for the Better Homes & Gardens brand.As a freelancer and entrepreneur, Shelli has taken her love of cooking and contributed as a food writer to a wide variety of websites, books, and magazines for more than 28 years. She also writes about travel, wellness, wine, and gardening.Shelli McConnell graduated from Iowa State University with a bachelor's degree in Consumer Food Science. Learn about BHG's Editorial Process Published on June 26, 2019 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 20 mins Total Time: 1 hrs 15 mins Servings: 8 Jump to Nutrition Facts Ingredients ⅓ cup packed brown sugar 2 tablespoon all-purpose flour 1 teaspoon ground ginger ½ teaspoon ground cinnamon ⅛ teaspoon salt 2 tablespoon butter 1 ¾ pound fresh apricots, pitted and quartered (4 1/2 cups) 1 ½ cup fresh tart red cherries, pitted, or frozen pitted tart red cherrries, thawed and drained 1 teaspoon vanilla ½ 17.3 ounce package frozen puff pastry sheets (1 sheet), thawed 1 egg, slightly beaten Coarse sugar Vanilla ice cream or whipped cream (optional) Directions Preheat oven to 400°F. In a small bowl stir together brown sugar, flour, ginger, cinnamon, and salt. In a 9- or 10-inch cast-iron skillet melt butter over medium. Add apricots. Cook 2 to 3 minutes or until apricots start to release juice, stirring occasionally. Remove from heat. Stir in cherries, vanilla, and brown sugar mixture. On a lightly floured surface, unfold pastry. Roll to a 10-inch square. Using a sharp knife, cut 1-inch-wide strips, starting at center of the square and cutting to one edge. Fold cut strips over uncut side of pastry. Place on filling with fold centered. Unfold every other strip to cover filling. Trim pastry even with edge of skillet. (Or roll pastry to a 10-inch square. Lay over filling in skillet. Trim pastry even with edge of skillet. Cut slits in center.) Brush pastry with beaten egg. Sprinkle with coarse sugar. Bake about 25 minutes or until golden and bubbly. Let stand 30 minutes before serving. If desired, top with ice cream or whipped cream. Serves 8. Rate it Print Nutrition Facts (per serving) 272 Calories 11g Fat 40g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 272 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 31mg 10% Sodium 177mg 8% Total Carbohydrate 40g 15% Total Sugars 24g Protein 5g Vitamin C 12.1mg 61% Calcium 31mg 2% Iron 1.6mg 9% Potassium 317mg 7% Folate, total 17.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.