Gluten-Free Three-in-One Fruit Patch Pot Pie
A creative dessert that combines three classic fruit pie fillings - apple, cherry, and blueberry - layered over a sweet cake mix crust and topped with lattice pie strips. This family-friendly treat offers the best of multiple pies in one dish, perfect for feeding a crowd or when you can't decide on just one flavor. The cake mix base provides a sturdy foundation while the decorative pastry strips create an appealing patchwork appearance.
Ingredients
- 1 box Betty Crocker Super Moist Yellow Cake Mixwhite or vanilla cake mix1:1
Similar flavor profile
- ½ cup butter, melted
- 2 eggs
- 1 can (21 oz) apple pie filling
- 1 can (21 oz) cherry pie filling
- 1 can (21 oz) blueberry pie filling
- 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts, 2 count
Instructions
- 1
Heat oven and lightly spray baking dish with cooking spray
- 2
Mix cake mix, melted butter, and eggs in large bowl
- 3
Press mixture evenly in bottom of baking dish using sprayed hands or spoon
- 4
Spoon apple pie filling crosswise in center over base
- 5
Add cherry and blueberry fillings on sides to create three separate rows
- 6
Unroll pie crusts and cut into strips
- 7
Place strips over fruit in decorative pattern, trimming edges but leaving open spaces
- 8
Bake until golden brown
- 9
Cool before serving
Tips
Spray your hands or spoon with cooking spray to prevent the cake mix base from sticking when pressing it into the pan.
Leave some open spaces between the pastry strips to allow steam to escape and prevent the filling from bubbling over.
Let the pot pie cool for at least 20-30 minutes before serving to allow the fillings to set properly.
Good to Know
Cover and refrigerate for up to 3 days. The crust may soften slightly.
Can be assembled up to 4 hours ahead and refrigerated before baking. Add 5-10 minutes to baking time if chilled.
Serve warm or at room temperature. Pairs well with vanilla ice cream or whipped cream.
Common Mistakes
Don't skip spraying the pan or your hands to prevent sticking when pressing the base.
Avoid covering the entire surface with pastry strips to prevent steam buildup and soggy crust.
Substitutions
Dairy-Free Swaps
General Alternatives
Similar flavor profile
More work but fresher taste
FAQ
Can I use fresh fruit instead of canned pie filling?
Yes, but you'll need to cook the fruit with sugar and thickener first, or the pot pie may be too watery and the fruit undercooked.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The crust will soften over time but it's still delicious served cold or rewarmed.
Can I freeze this pot pie?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in refrigerator before reheating in a 300°F oven until warmed through.