Best Fresh Fruit Pie Filling Recipes

FRESH FRUIT CREAM CHEESE PIE

Fresh Fruit Cream Cheese Pie image

Provided by Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
or 1 (14 oz.) can Eagle Brand® Low Fat Sweetened Condensed Milk
1/3 cup lemon juice
1 tsp. vanilla extract
1 (9-inch) frozen deep-dish pie crust, baked
Fresh fruit (blueberries, strawberries, bananas*)
Smucker's® Seedless Red Raspberry Jam, or Strawberry Jelly (optional)

Steps:

BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
*If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

CONTEST-WINNING FRESH BLUEBERRY PIE

Contest-Winning Fresh Blueberry Pie image

I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice

Steps:

Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.