Best Japanese Fruit Pie Recipes

JAPANESE FRUIT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
• Bake in preheated oven for 40 minutes. Cool before serving.

JAPANESE FRUIT PIE

Steps:

• Stir ingredients together in order given.
• Pour into formed 9" pie shell.
• Bake at 325 for 40 minutes.
• To double the recipe, double all ingredients except margarine. - - - - - - - - - - - - - - - - - - NOTES : To double recipe, double all ingredients except butter.
• Do not use less than the amount listed for one pie, though.

BEA'S JAPANESE FRUIT PIE

Steps:

• 1. Preheat oven to 325. Dab bottom of pie shell with a little milk or a little egg white to prevent it from being soggy.
• 2. Cream butter and sugar together. I actually do this by hand with a wooden spoon. *Note: Another member, Ann Sumpter, said that you can successfully use 1/2 cup of baking Splenda in lieu of regular sugar. Thanks, Ann.
• 3. Add eggs, vinegar, vanilla and beat well. Add pecans, raisins and coconut and mix well.
• 4. Pour into pie shell, place onto a cookie sheet (in case of a spill over) and bake at 325 for approximately 45-50 minutes.

JAPANESE FRUIT PIE

Steps:

• Mix all ingredients and pour into unbaked pie shells.
• Bake at 350 for 40 minutes.

JAPANESE FRUIT PIE

Steps:

• 1. Beat eggs, add sugar and beat well. Add raisins, coconut and pecans. Then add melted butter and vanilla. Mix well, pour into two unbaked pie crusts. Bake 35-40 minutes at 350.

JAPANESE FRUIT PIE

Steps:

• Cream sugar and margarine together. Add eggs (one at a time) to sugar and margarine, beating well. Add remaining ingredients and mix well (adding the vinegar last). Pour mixture into pie shell. Bake for 30-40 minutes in a pre-heated 350 degree oven.

JAPANESE FRUIT PIE

Steps:

• Melt margarine, let cool, then add rest of ingredients and put into an unbaked pie crust.
• Bake at 350 degrees for 40 minutes (may take 45-50 minutes) stick knife or toothpick in middle at 40 minutes to see if it needs to cook longer.
• When toothpick or knife comes out clean, pie is done.
• This pie is best served warm NOT hot.
• Freezes very well- just wrap in foil and freeze.
• Then thaw and heat before serving.