You will love this Homemade Peach Mango Sangria Skillet Pie, full of everything you put in Sangria, it's a burst of summertime right in your mouth.

Homemade Peach Mango Sangria Skillet Pie

Course Dessert
Cuisine North American
Prep Time 35 minutes
Cook Time 55 minutes
chilling pie crust 30 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 168 kcal
Author Judy


  • 1 Piecrust for one deep dish pie dish or 9" cast iron skillet
  • 2 pkgs mixed fruit pkgs fresh frozen ,600g or 14 oz each thawed and drained
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 2 tsp lemon juice
  • 1 tbsp lemon zest
  • 1 egg white for brushing the crust before it bakes


  1. Preheat the oven to 425F
  2. Prepare your pie crust and place it in the cast iron pan, crimp the edges.
  3. Keep enough dough aside to make the lattice and leaf cutouts
  4. In a large bowl mix the fruit, sugar, cornstarch, lemon juice and lemon zest and set aside.
  5. Roll out the pastry dough and cut your lattice strips with a pastry cutter, and make as many leaf cutouts as you think you will need.
  6. Put the fruit mixture in the skillet once you have all the lattice ready.
  7. Weave the lattice over the top and have fun placing the different leaf cutouts.
  8. Brush the top of the pie with egg white
  9. Place the pie in the oven and bake for 15 minutes.
  10. Reduce the heat to 375 and bake for another 35 - 45 minutes depending on your oven.
  11. Remove and let cool before serving.
Nutrition Facts
Homemade Peach Mango Sangria Skillet Pie
Amount Per Serving
Calories 168 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Sodium 93mg 4%
Potassium 26mg 1%
Total Carbohydrates 27g 9%
Sugars 12g
Protein 1g 2%
Vitamin C 1.8%
Calcium 0.4%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.