Granddaughters Fruit Pie Recipes

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FIVE-FRUIT PIE



Five-Fruit Pie image

This recipe gets compliments galore! I've given these fruit pies to new neighbors or anyone who needed a pick-me-up. They all love it! -Jean Ross, Oil City, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1 cup chopped peeled tart apples
1 cup chopped fresh or frozen rhubarb
1 cup each fresh or frozen raspberries, blueberries and sliced strawberries
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 egg
1/4 cup cold water
2 teaspoons white vinegar
2 tablespoons half-and-half cream
2 tablespoons coarse sugar

Steps:

  • In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl, combine flour 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 portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Spoon fruit mixture into crust., Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar., Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.

Nutrition Facts : Calories 434 calories, Fat 13g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 158mg sodium, Carbohydrate 75g carbohydrate (43g sugars, Fiber 3g fiber), Protein 5g protein.

HAUPIA AND PASSION FRUIT PIE



Haupia and Passion Fruit Pie image

Provided by Chung Chow

Categories     dessert

Time 5h

Yield 10 to 12 servings

Number Of Ingredients 14

One 13.5-ounce can full fat coconut milk
1/2 cup whole milk
1/4 cup plus 2 tablespoons cornstarch
1 teaspoon vanilla extract
1/3 cup sugar
1 premade 9-inch graham cracker pie crust
1/2 cup passion fruit puree
3/4 cup whole milk
1 1/2 packets unflavored gelatin (1 tablespoon plus 1 1/2 teaspoons)
1/3 cup sour cream
3/4 cup sugar
Ice, for ice bath
1 cup heavy cream
2 cups fresh mixed berries

Steps:

  • For the haupia layer: Whisk to combine the coconut milk, whole milk, cornstarch, vanilla and sugar in a medium saucepot. Place the pot over medium heat and continue whisking the mixture slowly as the liquid starts to thicken. Once you notice that the liquid is starting to thicken, adjust the heat to low and continue to whisk until the mixture is completely thickened and the texture looks smooth and shiny, about 3 minutes.
  • Place the pie crust on a plate or baking sheet. Using a small heatproof rubber spatula, pour and scrape the mixture into the pie crust, spreading the mixture out as evenly as possible. Place the plate with the pie into the refrigerator and chill until set, about 30 minutes.
  • For the passion fruit layer: Combine the passion fruit puree and whole milk in a medium saucepot. Sprinkle the gelatin on top of the liquid and whisk gently to combine. Let this mixture sit for 2 minutes.
  • Place the pot on the stove on medium heat. Once the mixture starts to warm up, add the sour cream, sugar and gelatin and gently whisk until the sugar and gelatin are completely dissolved. Do not let this mixture boil and do not whisk too much which will produce unwanted foam and bubbles.
  • Place the entire pot into an ice bath. Using a small rubber spatula, gently stir as the liquid cools. Once the mixture is at room temperature, strain it into a small bowl using a fine mesh strainer to remove excess air bubbles. Pour this over the haupia layer and place in the refrigerator. Chill for at least 4 hours or up to overnight before cutting.
  • For the garnish: Whisk the heavy cream in a large bowl to stiff peaks. Use a warm knife to cut the pie and serve with the whipped cream and fresh berries.

FRESH PEAR PIE



Fresh Pear Pie image

This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Pear Pie Recipes

Time 5h30m

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
½ cup white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
  • Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
  • Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
  • Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
  • Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

Nutrition Facts : Calories 360.3 calories, Carbohydrate 51.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 5.1 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 317.8 mg, Sugar 22.7 g

FRUIT PIE



Fruit Pie image

A medley of flavors and textures will delight your tastebuds in this pie full of cherries, currants, dried cranberries, gooseberries, and apples. Our son put this pie together and it is fabulous! Very fruity

Provided by WHTETAIL

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h20m

Yield 24

Number Of Ingredients 11

3 recipes pastry for a 9 inch double crust pie
1 (14.5 ounce) can pitted sour red pie cherries
1 (21 ounce) can cherry pie filling
4 cups dried currants
3 cups dried cranberries
2 (16 ounce) cans gooseberries
6 apples - peeled, cored, and sliced
2 ¼ cups white sugar
1 tablespoon ground cinnamon
1 tablespoon almond extract
3 tablespoons butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, mix together cherries, cherry pie filling, currants, cranberries, gooseberries, apples, sugar, cinnamon, and almond extract. Allow to set 15 minutes.
  • Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie pans. Dot each pie with 1 tablespoon butter. Cover each pie with top pastry. Seal edges and cut steam vents in tops.
  • Bake in preheated oven for 45 to 50 minutes, until golden brown.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 89.2 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 5.8 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 252.3 mg, Sugar 49.2 g

GRANDDAUGHTER'S FRUIT PIE



Granddaughter's Fruit Pie image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

3 cups all-purpose flour
2 teaspoons sugar
1 cup shortening
5 tablespoons fruit juice, from pineapple or oranges in filling
1 (15-ounce) can pineapple tidbits, juice reserved
1 (15-ounce) can mandarin oranges, juice reserved
1 (20-ounce) can cherry pie filling
1 (14-ounce) can whole cranberry sauce
1/2 cup sugar
4 tablespoons cooking tapioca
1/2 teaspoon cinnamon
1 teaspoon lemon juice
2 teaspoons margarine
1/2 cup powdered sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 400 degrees F.
  • For the crust: Place flour and sugar in bowl, cut in shortening. Add fruit juice. Mix until dough forms a ball. Add more juice if necessary. Divide ball into 2 pieces and roll out.
  • For the filling: Combine pineapple, oranges, cherry pie filling, cranberry sauce, sugar, tapioca, cinnamon and lemon juice. Line a 9-inch deep-dish pie plate with half of the rolled out pastry. Add filling, dot with margarine and top with other half of pastry. Make several slits in top crust. Bake 50 to 60 minutes or until crust is golden brown. Remove from oven. Mix together the powdered sugar and lemon and brush glaze on the pie.

EASY BAKED FRUIT POCKET PIES



Easy Baked Fruit Pocket Pies image

Easy 3 ingredient baked pocket pies.

Provided by Julia Jordan | Julia's Simply Southern

Categories     Desserts

Time 28m

Number Of Ingredients 6

2 - 13.2 oz Puff Pastry Sheets (I used Wewalka, now called Jus-Rol)
21 oz Canned Pie Filling and Topping of Choice (Apple, Cherry, Peach or Blueberry)
1 Egg, beaten
Flour for dusting work surface
1/2 c Confectioner's Sugar
1/2 tbs Milk (more or less as needed)

Steps:

  • Pies
  • Preheat oven to 375°F (190°C).
  • Line a baking sheet with parchment paper.
  • Dust work surface with a little flour.
  • Unroll puff pastry sheet then cut into four sections.
  • Brush the inside outer edge with the egg wash.
  • Add approximately two tablespoons of your chosen fruit filling to the center of one side of the pastry quarter sheet.
  • Fold over the puff pastry to cover the fruit filling and gently press the edges to seal.
  • Cut three slits across the top of the hand pie then place on the baking sheet.
  • After all pies are assembled and on the baking sheet, brush the tops with the remaining egg wash.
  • Bake 20-25 minutes or until golden brown on top.
  • Remove from oven and allow to cool to room temperature.
  • Glaze
  • Add the milk in increments to the powdered (confectioners) sugar and stir. Use more or less milk to achieve desired consistency.
  • Drizzle over fruit pies.

Nutrition Facts : Calories 502 calories, Carbohydrate 90 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 45 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 pie, Sodium 396 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 34 grams unsaturated fat

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