Do you have a recipe for fruit pie?

Question

I have this huge bag of frozen fruits and they are too sour to enjoy by themselves.
Thankyou.

Answer 1

FROZEN FRUIT PIE

1 (10 oz.) pkg. frozen strawberries or raspberries
1 c. sugar
1 tbsp. lemon juice
2 egg whites
1/8 tsp. salt
1/2 c. heavy cream, whipped
1 tsp. vanilla
1 (10") baked pie shell or crumb crust

Measure thawed fruit and its juice, sugar, lemon juice, egg whites and salt into large mixer bowl. Beat on high speed until thick and creamy, about 15 minutes. Fold in whipped cream and vanilla. Spoon into baked pie shell and freeze until firm.
Compliments of Cooks.com

Answer 2

FRESH AND SIMPLE FRUIT PIE

Filling:

6 cups any fresh fruit or berry
2 cups sugar
4 tablespoons corn starch

Crust:

2 cups flour
3/4 shortening
5 tablespoons cold water
flour (for dusting)

Note: If using apples, substitute 1/2 cup sugar for 1/2 cup brown sugar and add 1 1/2 tsp cinnamon. Mix together fruit, sugar, and cornstarch in a large pot. Cook over low heat until fruit is tender and the mixture is thick.

Crust:

Measure flour into a medium sized mixing bowl. Using a pastry cutter, cut in shortening until it forms pea-sized balls. Using a fork, stir in water 1 tablespoon at a time.

Form two balls and roll out on a lightly floured surface to form two 1/8 in. thick pie crusts. Place in a 9 in. pie pan.

Pour in fruit mixture and add the second pie crust on top. Trim edges and crimp shut with a fork.

Bake at 425F until crust is golden brown.

Answer 3

Hi !!!
How about a cobbler?

Easy Batter Fruit Cobbler

This is an easy to make cobbler that can be made with whatever fresh fruit is in season-sliced peaches or nectarines, or whole strawberries,raspberries, blackberries, or a combination of berries. A 12 ounce bag of frozen mixed berries may also be used. Serve warm or at room temperaure with a dollop of whipped cream or a scoop of vanilla ice cream.

4 servings 1½ hours 25 min prep

4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar, plus
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups fruit, of choice (Heaping)

Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
Put butter in an 8-inch square or a 9-inch round pan, set in oven to melt.When butter has melted, remove pan from oven.
Whisk flour, 3/4 cup sugar, baking powder and salt in a small bowl.
Add milk and whisk to form a smooth batter.
Pour batter into buttered pan, then scatter with the fruit or berries.
Sprinkle with the remaining 1 Tablespoon of sugar.
Bake until batter browns and fruit bubbles, 50 to 60 minutes.
Serve warm or at room temperature.

--------AND...

Berry Cookie Cobbler

Refrigerated cookie dough forms the topper for this cinnamon-spiced berry cobbler.

Ingredients:
• 2 bags (12 ounces each) frozen mixed berries, thawed
• 1 container (21-ounce) apple pie filling
• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 roll (18-ounce) prepared sugar cookie dough
• Vanilla ice cream
•
•
Method:
Preheat oven to 350 degrees. In a large bowl, mix berries, apple pie filling, sugar, and cinnamon. Transfer fruit mixture to an 8x8x2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.
Notes:
Prep time: 5 minutes Cooking time: 45 minutes

Number of servings: 8

Answer 4

Mixed Fruit Pandowdy Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live
Episode: Desserts to Die For

A Pandowdy is an early American dessert made with sliced fruit and topped with a pastry crust that is cut up and pressed back into the fruit mixture during the last minutes of baking. The final product appears "dowdy" ? hence, its name. Here we make a version with a summery mix of fruit, but keep in mind that any fruit would work just fine.


2 apples, such as Golden Delicious or Granny Smith, peeled and sliced 1/2-inch thick
2 pears, such as Anjou, peeled and sliced 1/2-inch thick
4 nectarines or peaches, pitted and sliced 1/2-inch thick
2 plums, pitted and sliced 1/2-inch thick
1 cup strawberries, rinsed and patted dry, hulled and quartered
1/2 cup blackberries, rinsed and patted dry
2 teaspoons fresh lemon juice
2 teaspoons cornstarch
1/2 cup plus 1 tablespoon sugar or maple syrup
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Pinch salt
1 1/2 tablespoons unsalted butter
Basic Sweet Pie Crust, recipe follows
1 1/2 cups plus 1 tablespoon heavy cream
2 tablespoons confectioners' sugar
1 tablespoon plus 1 teaspoon orange liqueur or brandy

Preheat the oven to 400 degrees F. In a large mixing bowl combine the apples, pears, nectarines, plums, strawberries, and blackberries with the lemon juice and cornstarch and toss to combine. Add 1/2 cup sugar, cloves, nutmeg, and salt and stir well. Butter a deep pie dish or a 9 by 12-inch baking dish with 1/2 tablespoon of the butter. Transfer the fruit mixture to the buttered dish, and dot the top of the fruit mixture with the remaining tablespoon of butter.
On a lightly floured surface, roll the pie crust to a thickness of 1/8-inch and transfer to the top of the fruit mixture. Trim the edges flush with the edges of the dish, and brush the pastry with 1 tablespoon of heavy cream. Sprinkle with the remaining tablespoon of sugar. Using the tip of a sharp knife, cut several steam vents in the top of the pastry.

Bake the pandowdy, uncovered, until the pastry is lightly golden, about 30 minutes. Remove the pandowdy from the oven and reduce the oven temperature to 350 degrees F. Use the edge of a metal spatula to cut the crust into 1-inch squares, then press the crust down into the filling. Return the pandowdy to the oven and bake until golden brown, about 30 minutes longer. Let cool 15 to 20 minutes before serving.

When ready to serve, in a large bowl, whip the remaining 1 1/2 cups of heavy cream to soft peaks with the confectioners' sugar. Add the orange liqueur and continue to whip to firm peaks. Serve the pandowdy warm, with a dollop of the whipped cream on top, or pass the whipped cream at the table.


Basic Sweet Pie Crust:
8 ounces flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
Yield: 1 (9 or 10-inch) pie crust

Answer 5

Thaw them out over a low heat with a little added water, make sure they are all about the same size. When thawed add sugar to taste. Either make or buy a crust and follow the instructions.