Individual Fruit Pies Recipes

MINI BERRY PIES

Mini Berry Pies image

These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides a peek at the filling.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes 7

Number Of Ingredients 7

Ingredients

1 package (15 ounces) refrigerated piecrusts
6 ounces raspberries
12 ounces blueberries
4 teaspoons cornstarch
1/4 cup sugar, plus more for sprinkling
1 teaspoon fresh lemon juice
1 large egg

Steps:

Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside.
Stir together berries, cornstarch, sugar, and lemon juice in a medium bowl. Divide mixture among seven 3-inch aluminum pie tins. Top each with a crust; use fingers to crimp sides so they stop just before edge of tin. Beat egg with 1 teaspoon water. Brush crusts lightly with egg wash; sprinkle with sugar. Freeze pies 20 minutes.
Preheat oven to 375 degrees. Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.

FRUIT-FILLED HAND PIES

Fruit-Filled Hand Pies image

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

Ingredients

2 cups fruit, preferably peaches, nectarines, plums, or a mix of all three, pitted and cut into 1/4-inch pieces
1 tablespoon granulated sugar
Zest of 1/2 orange
Juice of 1/2 orange
Pinch of coarse salt
1 tablespoon cornstarch
Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
1 egg, lightly beaten
Sanding sugar

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.

EASY FRUIT HAND PIES

Easy Fruit Hand Pies image

Provided by Fake Bake

Categories dessert

Time 25m

Yield 8 hand pies

Number Of Ingredients 6

Ingredients

One 16.3-ounce can refrigerated biscuits, flaky style
All-purpose flour, for dusting
1/4 cup plus 2 teaspoons cream cheese
1/4 cup plus 2 teaspoons guava jam
1 large egg yolk beaten with 1 tablespoon water
1/3 cup coarse sugar, such as sanding sugar or turbinado sugar

Steps:

Preheat the oven to 350 degrees F. Separate the biscuits. Dust a work surface with flour and roll each biscuit round into a 6-inch circle (about 1/16 inch thickness). Place 2 teaspoons cream cheese and 2 teaspoons jam on one side of the dough round. Brush the outer edge of the pastry round with egg wash. Fold one side over the filling and crimp the edges with the tines of a fork. Place on the prepared baking sheet.
Brush the entire pastry with the egg wash and sprinkle with coarse sugar. Cut a slit in the top of each pie to allow steam to escape as they bake. Repeat the process with the remaining biscuits. Bake until golden brown, about 16 minutes. Serve warm.

25 BEST FRUIT PIES

25 Best Fruit Pies image

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

Ingredients

Japanese Fruit Pie
Blackberry Pie
Key Lime Pie
Pineapple Cream Pie
Raspberry Pie
Peach Pie
French Coconut Pie
Cranberry Pie
Creamsicle Pie
Banana Cream Pie
Mixed Berry Pie
Apple Pie
Strawberry Rhubarb Pie
Saskatoon Berry Pie
Cherry Pie
Blueberry Pie
Strawberry Pie
Mango Pie
Blueberry Cream Cheese Pie
Gooseberry Pie
Fig Pie
Plum Pie
Grape Pie
Pear Pie
Watermelon Pie

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a fruit pie in 30 minutes or less!

Nutrition Facts :

INDIVIDUAL FRUIT COMPOTE PIES

Individual Fruit Compote Pies image

Provided by Alton Brown

Categories dessert

Yield 12 pies

Number Of Ingredients 5

Ingredients

1 whole egg
1 teaspoon water
1 (14 ounce) package puff pastry dough, thawed but still cold
1/2 cup fruit compote
All-purpose flour

Steps:

Preheat the oven to 375 degrees F.
In a small bowl, whisk together the egg and water. Set aside.
Place the puff pastry on a lightly floured surface and roll to 1/8-inch thick. Cut 12 (3 3/4- inch) circles from the puff pastry. If the dough begins to stick, lightly dust with flour.
Place 2 teaspoons of the fruit compote onto the middle of each circle. Lightly brush the edges with the egg wash and fold the pastry over so that the edges meet. Using a fork, press the edges together to seal. Brush the tops of the pies with the egg wash and poke several holes in the top of the pies for steam to escape.
Place the pies 1-inch apart on a baking sheet lined with parchment paper and bake until golden brown, approximately 25 minutes.

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