FRUITCAKE PIE
This recipe came from a friend who knows how much we love fruitcake. The pie has similar flavors, but it's more manageable to make than a large batch of fruitcake. I usually serve it with whipped cream. It's excellent with ice cream, too.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Set aside. Chop 1/2 cup pecans; set remaining pecan halves aside. Chop 1/2 cup cherries; halve remaining cherries and set aside. Combine the dates, pineapple and chopped pecans and cherries; sprinkle over crust. , In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, corn syrup, cloves, ginger and nutmeg. Pour over fruit mixture. Top with the reserved pecan and cherry halves. , Bake at 350° for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 519 calories, Fat 27g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 219mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
FRUIT PIE WITH CRUMB TOPPING
Enjoy pies like this one anytime you get great produce from the farmer's market: Prepare the crust and topping ahead, and keep them in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.
- Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.
25 BEST FRUIT PIES
Each one of these fruit pies is better than the last! From peach to cherry to watermelon, you'll want to try each one of these fruity pies.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fruit pie in 30 minutes or less!
Nutrition Facts :
GRANDDAUGHTER'S FRUIT PIE
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.
MIXED FRUIT PIE
Just had made a strawberry rhubarb pie, had some filling left but not enough to make another pie.So I rumbled around in the fridge and came up with the rest of the fruits and so this pie was born. Everyone liked it better then the Strawberry rhubarb pie!
Provided by Chris McD
Categories Pie
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine fruit, sugar, flour vanilla and butter stir together.
- Arrange fruit mixture to flatten then lightly pile on the crumb topping.
- Turn into pie shell.
- Bake at 350 degrees for one hour or till fruit mixture starts to bubble out of the pie.
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- To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow?
- Preheat the oven to 300°F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about 3" x 5"); or 2 standard 9" x 5" loaves.
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- Stir in the juice or water, then the fruit (including any additional liquid that has collected in the bowl), and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined.
- Bake the cakes on the middle shelf of the oven, as follows: about 60 minutes for the individual cakes; 65 to 70 minutes for the small loaves; 75 minutes for the medium loaves, and 2 hours + 10 to 15 minutes for the 9" x 5" loaves.
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