Best Fresh Fruit Pie Recipes

FRESH NO-BAKE FRUIT PIE

Steps:

• Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
• Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
• Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

FRESH FRUIT CREAM CHEESE PIE

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.

NO-BAKE FRESH FRUIT PIE

Steps:

• Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
• In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.
• Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.

FRESH FRUIT/CHEESE PIE

Steps:

• In a small bowl, combine the nuts, flour, brown sugar, butter and vanilla. Press into a greased 9-in. pie plate., Bake at 350° for 10-15 minutes or until lightly browned. Cool on wire rack. , Cut fruit(s) of choice into bite-size pieces; layer on crust. In blender, cover and process yogurt and cottage cheese until smooth; add pineapple and blend until mixture reaches desired consistency. Pour mixture over fruit. Sprinkle with coconut. Chill several hours before serving. Decorate with any combination of fruit slices.

FRESH FRUIT SALAD PIE

Steps:

• In a medium saucepan combine sugar, cornstarch and salt. Pour the water into the cornstarch mixture and stir together over medium heat until it starts to boil. Continue stirring for about one minute; mixture should be thick and clear in color. Remove from heat and set aside to cool.
• Mix together the apple, banana, pineapple and pecans in a medium bowl. Combine fruit with cooked mixture, adding food coloring and fruit preserver; pour into graham cracker crust. Cover and refrigerate for about an hour. Serve with whipped topping; garnish with chopped pecans if desired.

FRESH TROPICAL FRUIT NO-BAKE PIE

Steps:

• 1. Prepare one cooked 9-inch pie shell using packaged pie crust, or your favorite recipe for crust.
• 2. In a 2-quart saucepan, bring 1 1/2 cups Apricot Nectar to the boiling point (You could use Guava or any Nectar). Cool to room temperature.
• 3. Dissolve: 4 tablespoons Cornstarch in 4 tablespoons fresh lemon juice; add 4 tablespoons Splenda (can use Sugar or Honey) and 1/2 teaspoon salt. Add to saucepan with the nectar, and cook until thick and clear (Don't walk away -it thickens fast.); cool slightly.
• 4. Add 2 cups chopped or diced fresh fruit. I used a combination of fresh pineapple, mango and papaya. You could use any combination that you like or just one fruit.
• 5. Spoon into baked pie shell. Chill.
• 6. Spread 1 cup heavy whipping cream whipped with 4 tablespoons Splenda(Can use Sugar)on top of chilled pie.
• 7. Lightly distribute 1/2 cup moist coconut mixed with 1/2 cup chopped nuts over the top (I used peanuts, but I figure depending on the fruit you use, you can use different nuts and with or without the coconut.).
• 8. Enjoy. Please let me know if you make this pie -and also if you use different fruits. I think it would be nice to try different fresh fruits -peaches, oranges, strawberries??? Here is a picture of the pie along with a pound cake he probably shouldn't have had but wanted. Hey, it was his birthday, comes only once a year and I am not his Mama. It was good too. Smile!!

FRESH FRUIT PIE

Steps:

• 1. Combine butter, 1/4 cup sugar and egg yolk. Blend in flour until it forms crumbs. Press firmly into a greased 9" pie plate.
• 2. Bake at 400 degrees 8 minutes or until edges turn brown. Cool.
• 3. In saucepan, mix 1/2 cup sugar and cornstarch. Gradually stir in orange juice until smooth. Stir constantly over med heat. Boil 1 minute. Remove from heat, stir in lemon juice. Cool completely.
• 4. Fold fresh fruit into cornstarch mixture. Pour into cookie crust. Chill four hours.

FRESH FRUIT PIE FILLING

Steps:

• 1. Wash and trim fruit or thaw frozen fruit of your choice. The amount of fruit you will need is enough for one pie and depending on the size of fruit that's the amount of fruit you will use 2 to 4 cups of fruit. Fruit must be WASHED,TRIMMED,SLICED, DRIED, and SET ASIDE, ready to be place in pie. It's very important to dry and drain your fruit. This helps you to keep your pie from getting soggy from excess juice and water.
• 2. Combine sugar or Splendorous, corn starch, salt & water into 2 quart pot and heat medium to boil until thick and stirring frequently so there are no lumps.DO NOT BURN! Reduce heat and simmer about 10. Then add JELLO and food color stirring till JELLO is dissolved and color is even.
• 3. Pour small amount of hot liquid filling to coat and cover the bottom of pie(this helps your pie from getting soggy too)and begin to arrange your first layer of fruit on top of filling then pour more filling again this time to coat and cover your fruit completely, repeat this process until you have filled your pie finishing with filling mixture to completely cover and coat your pie.
• 4. Let the filled pie set and chill for at least an hour or more. Serve with your favorite whipped topping! GOD bless you and your family where love is served.

FRESH FRUIT CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees.
• Mix the graham cracker crumbs,sugar and melted butter in a small bowl.
• In a pie dish, press the crumbs firmly to cover the bottom and sides.
• I use my hands.
• Bake the crust for 8 minutes; let cool.
• In a small saucepan, sprinkle the gelatin over water; let stand for 1 minute.
• Stir over low heat until completely dissolved, about 3 minutes.
• In a blender or food processor, process cheese, juices, sour cream, and sugar until completely blended and creamy.
• Continue processing, gradually adding gelatine mixture through feed cap.
• Pour into the waiting graham cracker crust; and chill for at least 3 hours.
• Just before serving, arrange the fruit on top of the pie in a decorative manner.
• Stand back and receive your applause.

FRESH FRUIT CREAM CHEESE LOWER CARB PIE

Steps:

• Put cream cheese in mixer on medium speed until smooth. Add 1/2 cup of preserves and blend. Stir in Cool Whip and then blend on med until mixed well. Spread mixture evenly in an 8-9 inch pie plate, refrigerate while preparing fruit topping.
• Wash and lay berries between paper towels to dry. Slice strawberries to measure approximately 1 cup. Arrange raspberries and sliced strawberries over top of pie.
• For the glaze, heat 1/3 cup of preserves in microwave for 10-15 seconds. Add sugar substitute to taste. Drizzle over fresh fruit. Your dessert is now ready to serve, or you can refrigerate it for up to an hour before serving.

FRESH FRUIT CHEESE PIE

Steps:

• In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweeted condensed milk until smooth. Stir in lemon juice and vanilla extract. Chill 3 hours or until set. Arrange fruit on top of pie. If desired, brush with corn syrup just before serving. Refridgerate leftovers. TIP: If bananas are used, dip in additional lemon juice and drain before arranging on pie.

FRESH FRUIT CHEESE PIE

Steps:

• In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into pastry shell. Chill 3 hours or until set.Arrange fruit on top of pie. Just before serving, brush with corn syrup if desired.*If bananas are used, dip in additional lemon juice and drain before arranging on pie.MINI FRUIT CHEESE TARTS: Prepare filling as above. Spoon into twenty-four (2- or 3-inch) tart-size baked pastry shells (see Pastry for Double-Crust Pie). Chill 2 hours or until set. Top with fruit brush with corn syrup if desired.

FRESH FRUIT/CHEESE PIE

Steps:

• In a small bowl, combine the nuts, flour, brown sugar, butter and vanilla. Press into a greased 9-in. pie plate.
• Bake at 350° for 10-15 minutes or until lightly browned. Cool on wire rack.
• Cut fruit(s) of choice into bite-size pieces; layer on crust. In blender, cover and process yogurt and cottage cheese until smooth; add pineapple and blend until mixture reaches desired consistency. Pour mixture over fruit. Sprinkle with coconut. Chill several hours before serving. Decorate with any combination of fruit slices.