Grandmamas Japanese Fruit Pie Recipes

JAPANESE FRUIT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
• Bake in preheated oven for 40 minutes. Cool before serving.

GRANDMAMA'S JAPANESE FRUIT PIE

Steps:

• Preheat oven to 350. Place raisins in a small bowl and cover with boiling water, set aside for five minutes and then drain.
• Cream together the butter and sugar in a large mixing bowl with an electric mixer until fluffy. Add eggs and beat again until well incorporated, 1-2 minutes.
• Add all other ingredients and stir by hand until well incorporated. Pour into pie shell.
• Bake 35-40 minutes, or until set in the center. Allow to cool completely and then cover and refrigerate several hours before serving.

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.

JAPANESE FRUIT PIE

Steps:

• Stir ingredients together in order given.
• Pour into formed 9" pie shell.
• Bake at 325 for 40 minutes.
• To double the recipe, double all ingredients except margarine. - - - - - - - - - - - - - - - - - - NOTES : To double recipe, double all ingredients except butter.
• Do not use less than the amount listed for one pie, though.

GRANDMA'S APPLE PIE

Steps:

• Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.

GRANDMA LEONE'S FRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
• Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
• Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
• Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
• Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

JAPANESE FRUIT PIE

Steps:

• Melt margarine, let cool, then add rest of ingredients and put into an unbaked pie crust.
• Bake at 350 degrees for 40 minutes (may take 45-50 minutes) stick knife or toothpick in middle at 40 minutes to see if it needs to cook longer.
• When toothpick or knife comes out clean, pie is done.
• This pie is best served warm NOT hot.
• Freezes very well- just wrap in foil and freeze.
• Then thaw and heat before serving.