Cranberry Skillet Pie (Fresh) - Recipe

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CRANBERRY SKILLET PIE (FRESH)

Shortcake pastry and gleaming whole cranberries are perfect together in this easy-to-make fresh berry pie. Serve alone, or with big scoops of vanilla ice cream, or spoonfuls of fluffy whipped cream. You'll count it among your favorites once you try it.

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1 recipe favorite biscuit or shortcake dough*
1 env. unflavored gelatine (Knox)
1/2 cup cold water
1/2 cup hot honey
1 1/2 cups sifted confectioners' sugar
1/2 tsp. cinnamon
4 cups fresh cranberries (16 oz.)

Note: Shortcake recipe on Bisquick box makes enough for 8 or 9-inch pan and 4 biscuits.

Soften gelatin in 1/2 cup cold water, then add 1/2 cup hot honey to dissolve. Set aside.

In a bowl, mix sugar and cinnamon together, then stir in cranberries. Set aside.

Grease an 8 or 9-inch cast-iron skillet or cake pan.

Prepare dough according to package directions (or your favorite recipe).

Roll out dough to form circle 4 to 6-inch larger than pan; scallop edge with crescent cutter or knife; fit it into pan letting extra dough hang evenly over edge.

Pile in sugared berries and fold extra dough toward center; pinch and shape edge to form flat petals.

Bake in hot (450°F) oven for 10 minutes; reduce heat to moderate (350°F) and bake 15 minutes more.

Pour hot honey mixture over filling, stir to coat berries and bake another 10 minutes. Chill until set.

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