Does anyone know any good recipies for a fresh fruit pie? Or any links to recipies for fruit pies?

Question

I have some fresh blueberries, raspberries, and cherries that I need to use.

Answer 1

This recipe should help you use up the fruit you listed in your question and it's no bake (especially nice when it's hot outside!) :

NO-BAKE FRESH FRUIT PIE
(makes 1 - 9" pie)


Filling:

4 cups any combination of fresh berries, picked over, washed, hulled, if necessary, and drained until dry, and/or cut-up peeled fresh fruit, divided (1 1/2 cups and 2 1/2 cups),
2/3 to 1 cup granulated sugar (depending on sweetness of fruit)
3 tablespoons cornstarch
1 cup water
1 tablespoon fresh lemon juice, or more as needed
2 tablespoons unsalted butter


Prepare or buy pre-made pie pastry, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. and bake pie shell until golden brown.

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.

Answer 2

Berry Custard Pie
1 cup baking mix
1 1/2 tablespoons white sugar
1/3 cup milk
1/2 teaspoon lemon zest
1 1/2 cups raspberries
1 cup fresh blackberries
1/2 cup fat free sour cream
2 egg whites
1/2 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

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DIRECTIONS:
Combine baking mix, 1 1/2 tablespoons sugar, milk, and lemon rind. Press with floured fingers into the bottom and up the sides of a pie dish that has been sprayed with a nonstick cooking spray. Sprinkle berries onto crust.
Combine sour cream, egg whites, 1/2 cup white sugar, flour, spices, and vanilla extract. Pour over fruit. Cover edges of crust with foil.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Turn heat down to 350 degrees F (175 degrees C), and bake for 30 minutes, or until center is set.

Answer 3

Fresh Blueberry Pie
Capture the fresh taste of blueberries in a pie. This pie will dissapear fast, you won't have to worry about what to do with the leftovers
1 pie crust
1 large egg white, lightly beaten
4 cups fresh blueberries, rinsed and dried
1/2 cup water
2 tablespoons cornstarch
1/2 cup sugar (or more depending on sweetness of berries)
1 teaspoon fresh lemon juice
1 pinch salt
6-8 servings

1. preheat oven to 425 degrees f.
2. for at-least 20 minutes.
3. Line crust with parchment, fill with dried beans or rice.
4. Bake for 20 mins.
5. Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
6. Remove from oven let cool on rack for 2 mins.
7. Brush entire crust with egg white.
8. Measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil.
9. Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside.
10. when water and blueberries come to a boil, lower the heat to simmer and stir constatly for 3-4 minutes until the berries start to burst and the juices start to thicken.
11. While still stirring slowly add the cornstarch, sugar, lemonjuice and salt.
12. Simmer for a minute or so until the mixture becomes translucent.
13. Remove from heat, gently stir in remaining blueberries.
14. Spoon into prepared pie crust.
15. Let sit at room temperature for atleast 2 hrs before serving with whipped cream.
16. Store at room temperature for 2 days.


Best Cherry Pie
This is called Best Cherry Pie because it is a blue ribbon winner at the county fair in Vicksburg, MS (according to the cookbook "Vintage Vicksburg"). I think it's a blue ribbon winner
1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter, softened
2 (14 1/2 ounce) cans pitted tart cherries, drained and reserving 1/2 cup juice
1/4 teaspoon red food coloring
1/4 teaspoon almond extract
2 teaspoons lemon juice
1 pastry for a double-crust 9-inch pie
8 servings

1. Preheat oven to 400 degrees.
2. Drain cherries, reserving 1/2 cup juice.
3. Combine sugar, cornstarch and salt.
4. Combine cherry juice, food coloring, almond extract and lemon juice.
5. Add to dry ingredients, mixing well.
6. Add cherries and mix well again.
7. Add butter and let stand for 15 minutes.
8. Pour cherry mixture into pie crust and finish top with lattice work pie crust.
9. Bake for 50 to 55 minutes.

Answer 4

Hmm...I'm thinking...in the meantime here's my Mother's homemade pie crust recipe...

PIE CRUST
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.
In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies.
Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.
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Very good recipe site! I use lots of their recipes.

Taste of Home
http://www.tasteofhome.com/
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=pies
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RASPBERRY CHERRY PIE:
1-1/2 cups sugar
3 Tablespoons quick-cooking tapioca
2 cups fresh or frozen unsweetened raspberries
1 cup fresh, frozen or canned tart cherries
1 teaspoon lemon juice

PASTRY:
3 cups all-purpose flour
2 teaspoons sugar
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup shortening
1 egg
5 to 6 tablespoons cold water
1 teaspoon white vinegar
1 tablespoon butter

For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries and lemon juice; toss to coat. Let stand for 15 minutes. Meanwhile, in a bowl, combine the flour, sugar, salt and baking powder; cut in shortening until crumbly. Combine the egg, water and vinegar. Gradually add to flour mixture, tossing with a fork until dough forms a ball.
Divide the dough in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. Place pastry in plate; trim even with edge.
Spoon filling into pastry. Dot with butter. Roll out remaining pastry to fit top of pie; make decorative cutouts with water; place on top of pie. Cover edges loosely with foil. Bake at 350° for 60-70 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=22819

Answer 5

go to allrecipes.com for sure!