Best Juicy Fruit Pie Recipes
25 BEST FRUIT PIES
Each one of these fruit pies is better than the last! From peach to cherry to watermelon, you'll want to try each one of these fruity pies.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fruit pie in 30 minutes or less!
Nutrition Facts :
JUICY FRUIT PIE
This recipe comes from the Sep 2001 issue of LETSIVEONLINE.COM magazine, & is a winner in my book, especially when the fruits are fresh! Preparation time does not include the 4 hours for the pie to chill.
Provided by Sydney Mike
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine fruit in a medium bowl, then transfer 2 cups of the fruit mixture to a smaller bowl & mash with a fork. Set aside.
- In a medium saucepan, mix together the cornstarch & apple juice until cornstarch is completely dissolved.
- Add mashed fruit & cook over medium heat about 7-10 minutes, until mixture is thickened.
- Stir in lemon juice & remaining fruit.
- Pour fruit mixture into pie crust & chill at least 4 hours, until set.
- Serve with vanilla yogurt or frozen yogurt.
Nutrition Facts : Calories 61, Fat 0.3, Sodium 2.2, Carbohydrate 15, Fiber 1.5, Sugar 9.7, Protein 0.7
FAVORITE FRESH RASPBERRY PIE
This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. -Emily Dennis, Hancock, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 498 calories, Fat 21g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 74g carbohydrate (41g sugars, Fiber 6g fiber), Protein 5g protein.
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