Fruit Filled Pie Recipes
FRUIT-FILLED HAND PIES
This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a large bowl, mix together fruit, sugar, orange zest and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
- On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
- Repeat entire process with remaining pate brisee. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
- Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.
FRUIT-FILLED PIE
Your holiday guests will be sweet on slices of this fruit-filled pie! For a special touch, cut out fall shapes in the top pastry.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Place the cranberries in a large bowl; cover with boiling water. Let stand for 5 minutes; drain well and set aside. In a large bowl, toss the apples, peach and pear with lemon juice. Stir in the sugars, apple pie spice and vanilla. Add tapioca; let stand for 15 minutes. Stir in the cranberries. , Line a 9-in. deep-dish pie plate with one sheet of pastry; trim even with edge of plate. Add filling. Unroll second sheet of pastry; cut slits in pastry. , Place over filling; seal and flute edges. Brush with butter. Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 457 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 77g carbohydrate (44g sugars, Fiber 2g fiber), Protein 2g protein.
FROZEN-FRUIT PIE FILLING
Here is a recipe using already frozen fruit. Another answer for the OAMC questions. This is from "The Clever Cook's Kitchen Handbook by David Joachim"
Provided by tasb395
Categories Pie
Time 15m
Yield 1 9 inch pie
Number Of Ingredients 4
Steps:
- Thaw fruit in a microwave oven in the fruit storage bag on the defrost cycle in 3 minute cycles, until the fruit is softened.
- Or submerge the bag of frozen fruit in tepid water 10-30 minutes, changing the water as it gets too cold.
- Drain the liquid from the bag and toss the fruit with flour, sugar and salt.
- Transfer to a prepared pie shell. Top with a crust or a crumb topping.
- Bake at 375 F until fruit is bubbly and crust in lightly browned, 25-35 minutes.
Nutrition Facts : Calories 409.3, Fat 0.4, SaturatedFat 0.1, Sodium 155.9, Carbohydrate 98.3, Fiber 1.1, Sugar 66.7, Protein 4.3
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- Preheat the oven to 400°F. In a medium mixing bowl, whisk together the flour and salt. Add in the oil, milk, and vinegar and stir. You can start with a spoon, but once it combines, it's easiest to use your hands until it forms into a uniform dough.
- Separate the dough into two pieces, and roll each out into a 11-inch diameter circle, between two sheets of parchment paper. A trick is to draw a circle on the parchment, so you can easily see the size. Wet your fingers to patch any holes, if needed.
- Set aside one piece, and place the other into a 9-inch pie pan. To easily transfer the crust, loosely wrap it around your rolling pin.
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- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a large bowl, mix together fruit, sugar, orange zest, orange juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
- On a lightly floured work surface, roll out one piece of dough to a 16- by 11-inch rectangle. Trim to 15 by 10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour.
- Repeat entire process with remaining Pate Brisee. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar.
- Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.
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