Elswets No Bake Fruit Pies Recipes

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FRESH NO-BAKE FRUIT PIE



Fresh No-Bake Fruit Pie image

Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.

Provided by GOMUM

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package fresh strawberries, hulled and large berries cut in half
1 pint fresh blueberries
1 (6 ounce) container fresh raspberries
1 (6 ounce) container fresh blackberries
1 cup water
½ cup white sugar
3 tablespoons cornstarch
¼ cup water
1 (9 inch) prepared shortbread pie crust (such as Keebler®)

Steps:

  • Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
  • Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
  • Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 44.2 g, Fat 5.6 g, Fiber 4.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 103.8 mg, Sugar 27.4 g

NO-BAKE FRESH FRUIT PIE



No-Bake Fresh Fruit Pie image

Provided by Susan Purdy

Categories     Berry     Dairy     Fruit     Dessert     Fourth of July     Kid-Friendly     Summer     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Yield: One 9-inch pie; serves 6 to 8

Number Of Ingredients 9

Special equipment:
9-inch pie plate; food processor or bowl and fork; 2 1/2-quart non-reactive saucepan
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), (Note: try blueberries and peaches, or raspberries and nectarines, or blueberries and strawberries, or plums and peaches with Marionberries or huckleberries; do not peel plums, nectarines or pears)
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

Steps:

  • Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
  • 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.

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