Fruit Pie Recipes?

Question

Apple, Cherry, Peach, you name it!

Answer 1

I made this one just last week. It was great. Hope you enjoy!

Apple Maple Caramel Cream Pie

1 single pie crust
2 tbsp lightly salted butter
2 lb golden delicious apples peel/core/sliced
1/2 c light brown sugar packed
1 can evaporated milk
1 egg yolk
1/3 c maple syrup
2 tbsp cornstarch
1 tsp vanilla
1/2 c heavy cream
1 tbsp sugar
1/4 tsp ground cinnamon

Roll pastry on well-floured board into 12-inch circle. Brush off any excess flour. Transfer to 9-inch pie pan; trim to 1/2-inch overhang. Crimp to form stand-up edge. Prick bottom of dough all over with fork. Refrigerate at least 30 minutes.

Heat oven to 450. Line dough with aluminum foil; fill with dried beans or pie weights. Bake for 10 minutes. Reduce oven temperature to 350. Bake for 10 minutes more. Remove foil and beans. Bake until crust is golden, about 15 minutes. Cool on rack.

Heat butter in large skillet. Add apples and sugar; cook, stirring, until apples are very tender and thickly glazed, 15-20 minutes. Cool to room temperature.

Heat milk in saucepan until bubbles appear around edge of pan. Whisk yolk, syrup, cornstarch and vanilla in bowl until smooth. Gradually whisk in milk. Return mixture to saucepan. Stir over low heat until thickened. Remove saucepan from heat; whisk for 1 minute.

Spoon apples into crust. Top with hot maple mixture; smooth top. Cool to room temperature. Refrigerate until custard is firm, about 1hour. Beat cream in bowl until soft peaks form. Beat in sugar and cinnamon until firm peaks form. To serve, decorate with whipped cream.

Answer 2

This apple pie is made with fresh apples and a crunchy oat and pecan streusel topping. An apple crisp in a pie shell.
INGREDIENTS:
5 to 6 cups thinly sliced apples, a combination of varieties
juice of 1 lemon
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup melted butter
3 tablespoons flour
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
1 deep-dish pie shell, unbaked, 9-inch
.
Topping:
1/2 cup all purpose flour
1/2 cup granulated sugar
6 tablespoons butter, cut into small pieces
1/4 cup rolled oats
1/4 cup chopped pecans
PREPARATION:
Toss sliced apples with lemon juice to coat well. Add 1/2 cup sugar and the brown sugar, 1/4 cup melted butter, flour, and spices, stir until mixture is well blended. Prepare pie shell.
In a food processor, combine topping ingredients; pulse until mixture is crumbly.

Sponsored Links
Brown Sugar Apple Pie
Top 25 Brown Sugar Apple Pie sites Search Brown Sugar Apple Pie sites
25-TopSites.com

Slow Cookers Recipes
The biggest source of free info on Slow Cookers Recipes
Slow--Cookers.com

Sugar Free Pie Recipe
Top 8 Sugar Free Pie Recipe sites Find Sugar Free Pie Recipe site
8-TopSites.com
You can also use a pastry blender or forks to cut this mixture together.
Pour apple mixture into the prepared pie shell. Sprinkle topping mix evenly over top of apples.

Place in preheated 375° oven. Bake for about 45 to 60 minutes, until apples are tender and topping is browned. Check after about 30 to 35 minutes to make sure the crust isn't getting too brown. Use a pie shield or ring of foil to protect the crust edge if nec

Answer 3

Fruit-and-Berry Streusel Pie:

Let the fruit mixture cool before pouring into the baked crust. The streusel will stay on top instead of sinking into the filling.

1 (9-inch) Pastry Crust
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt, divided
2 tablespoons chilled stick margarine or butter, cut into small pieces
1 1/4 cups water
1/2 cup sugar
2 tablespoons cornstarch
2 1/2 cups fresh or frozen cranberries
1/2 cup dried blueberries or dried cherries
1/3 cup golden raisins
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 (16-ounce) can apricot halves in light syrup, drained and sliced into quarters

Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, cinnamon, and 1/8 teaspoon salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.

Combine 1/8 teaspoon salt, water, sugar, and cornstarch in a saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Add cranberries, and cook over medium heat for 10 minutes or until cranberries pop. Remove from heat. Stir in blueberries, raisins, rind, and juice. Fold apricots into cranberry mixture. Cool to room temperature.

Preheat oven to 400°.

Pour the fruit mixture into prepared crust. Sprinkle the streusel mixture evenly over fruit mixture. Place the pie on a baking sheet in lower third of oven. Bake at 400° for 30 minutes. Cool completely on a wire rack.

Yield: 10 servings (serving size: 1 wedge)

Answer 4

I have made or eaten every one of these pies, and they are all worth making and eating again! :-D


BANANA CREAM PIE

from Rosie's Diner in Grand Rapids, Michigan
Serve this award-winning pie right away, while the bananas are fresh.

1 prebaked 9" pie shell

~Filling~
1 cup sugar
1/3 cup cornstarch
3 cups milk
2 eggs, beaten
3 TBS butter
1 tsp vanilla extract
3 large bananas, sliced

~Topping~
1/2 pint whipping cream
1/4 cup sugar
1/2 tsp vanilla extract

Mix the sugar, cornstarch, milk and beaten eggs in a medium saucepan. Bring to a boil over med-high heat, stirring constantly until thickened (about 15 min). Remove from heat, stir in the butter and vanilla. Cool at least 30 minutes. Add the sliced bananas and spoon into the mixture into the pie shell.

To make the topping, whip the cream, sugar and vanilla extract with an electric mixer until it forms soft peaks. Spread over filling. Refrigerate until ready to serve. Serves 8.
______________________________

STRAWBERRY LEMON TART
Fresh, ripe strawberries complement the tangy lemon filling in this tart.
Preparation 45 min. Baking 15 min.
Chilling 1 hrs.

Crust Ingredients:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup cold LAND O LAKES® Butter
1 egg yolk, beaten
2 to 3 tablespoons cold water

Filling Ingredients:
2/3 cup sugar
4 teaspoons cornstarch
1/4 cup lemon juice
1/4 cup water
3 egg yolks, beaten
1/4 cup LAND O LAKES® Butter

Topping Ingredients:
1 tablespoon red currant jelly
3 cups sliced strawberries

Heat oven to 425°F. Combine flour, 1 tablespoon sugar and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 1 egg yolk. Stir in enough water with fork just until flour mixture is moistened. Form dough into ball.

Roll out dough between two pieces of waxed paper to 11-inch square. Remove waxed paper. Place into ungreased 9-inch square tart pan with removable bottom. Press into pan; trim excess pastry. Prick bottom and sides with fork. Bake for 15 to 18 minutes or until lightly browned. Cool completely.

Meanwhile, combine 2/3 cup sugar and cornstarch in 1-quart saucepan. Stir in lemon juice and 1/4 cup water. Cook over medium-high heat, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Remove from heat. Stir half of hot mixture into egg yolks. Return mixture to saucepan. Cook, stirring constantly, over low heat until mixture boils and thickens (2 to 3 minutes). Remove from heat. Stir in 1/4 cup butter. Place plastic food wrap on surface of filling. Refrigerate at least 1 hour.

Just before serving, place jelly in small microwave-safe bowl. Microwave on HIGH until jelly is melted (15 to 30 seconds). Cool 5 minutes.

Meanwhile, spread filling into pastry; arrange strawberries on top. Drizzle with jelly just before serving.

TIP: Substitute 1 (12-ounce) jar lemon curd for filling.

TIP: Prepare and refrigerate filling up to 24 hours ahead.

TIP: Roll dough into 11-inch circle. Place into ungreased 9-inch round tart pan with removable bottom.

Yield: 9 servings
______________________________

MIKE’S PINEAPPLE PIE

1 large can crushed pineapple, with juice
¾ cup sugar
½ stick butter
1 tsp. cornstarch (or 2 ts. flour)
1 large deep dish pie crust
1 flat pastry for top crust

Combine all ingredients except crusts in saucepan and cook until sugar is melted. Pour into pie crust and cover w/ top crust, sealing edges. Cut slits in top crust. Bake at 375ºF until crust is golden brown.
______________________________

Creamy Blueberry Pie

Put 3-4 cups blueberries in a piecrust.
Mix together:

1 cup sour cream
2 eggs
1 cup sugar
1/3 cup flour
1 teas. vanilla
dash cinnamon

Pour over berries.

Mix together with fingers or fork until crumbly:
1/2 cup sugar
1/2 cup flour
4 Tbs. butter

Sprinkle over pie. Bake at 350ºF for about 55 minutes, or until crust is golden.
_______________________________-

Crusty Coconut Pie

¼ cup butter
1 cup Sugar
½ cup Milk
1½ cups coconut
3 eggs
1 tsp. vanilla
1 pie crust

Mix together the milk and coconut and set aside
Cream butter and sugar adding one egg at a time beating between until all 3 eggs are added. Add coconut and milk mixture along with the vanilla. Place in pie shell and bake at 350°F for 30 to 35 minutes.
______________________________

Mandarin Orange Cream Cheese Pie

2 (11 or 15 oz.) cans mandarin oranges, well drained
1 (8 oz.) pkg. cream cheese, softened
2 cups thawed Cool Whip
1/4 cup orange marmalade
1 graham cracker pie crust

Line the bottom of the crust with a single layer of Mandarin Oranges saving remainder for the top. Blend cream cheese and marmalade together. Fold in cool whip and spoon into crust. Top with remaining mandarin oranges and refrigerate. Chill at least 2 hours or overnight. Top with additional Cool Whip if desired.
_________________________________

Fresh Strawberry Pie

shortbread cookie pie crust
8 oz cream cheese, softened
1/2 cup sugar
1/2 tsp. almond extract (can used vanilla instead)
1 cup heavy cream
Strawberries, washed, caps removed

Beat cream cheese, sugar and extract until smooth. In a chilled bowl, whip cream until stiff peaks form - fold into cream cheese mixture.
Put into cookie crust. Top with whole strawberries, point end facing up, starting in the middle and working out to edges, covering the cream cheese layer. Refrigerate for up to 3 hours before serving. Serves 8.
___________________________

Piccadilly Lemon Ice Box Pie

Crust
1 Box Jiffy Mix Yellow Cake Mix (prepared as directed)
2 Tbs. Granulated Sugar
Filling
1 1/2 C. Sugar
5 Tbls. Flour
1/2 tsp. Salt
2 1/4 C. Whole Milk
3 Egg Yolks (beaten)
1/3 C. Lemon Juice
1/2 tsp. Vanilla
8 oz Whipped Topping (Cool Whip)

Crust Preparation:
Crumble cooled prepared cake and measure 2 cups of crumbs, pat crumbs lightly down when measuring. Place crumbs in small bowl and mix in the sugar. Spray a none stick spray in 9" pie pan and pat cake crumbs in pie pan along the sides and on the bottom. Place pie crust in a preheated oven at 275º for 7 minutes. Watch crust carefully so the crumbs will not scorch. This process will help to lightly set the crust. When done remove and cool crust.

Filling Preparation:
In a 2 quart sauce pan mix sugar, flour, salt and milk. While stirring constantly bring ingredients to a low boil and cook for two or three minutes until filling becomes thick. Remove pan from heat and add 1/2 cup of hot mixture to beaten egg yolks and whisk together. Place filling back on stove at a low heat and slowly pour egg yolks into filling while whisking together. Pour lemon juice and vanilla into filling and bring to a soft boil and cook for two to three minutes longer. Using a whisk through out the cooking helps to eliminate lumps. When filling is thick remove from heat and set aside to cool down. The filling may be poured into the crust while still a little warm but not hot

Place pie in refrigerator for several hours to set and chill completely.
When chilled, top with whipped topping and sprinkle the two tablespoons of crumbled cake crumbs.

Fresh lemon zest may be added to garnish.

Please note if you can not find Jiffy Cake mix, you can use a regular cake mix, but you will have twice as much crust than you need. So making two pies might be a solution.
_____________________________

Scrumptious Apple Pie
This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.

Pastry
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling
1/3 to 1/2 cup sugar
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine

1 . In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2 . Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3 . Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

4 . In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.

5 . Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

6 . Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

--Betty Crocker
______________________________