Light & Fruity Fruit Pie Recipe

Ingredients:

2 envelopes of ‘Dream Whip’
1 pack of fuit-flavored jello (any flavor, 3 ozs)
2/3 c of water (boiling)
2 c of ice (cubes)
1 c of your desired fruits (diced)
Prepared pie shell

Instructions:

Prepare the topping according to package directions. Afterward, add the ice. Stir well ’til the jello thickens (approximately 2-3 minutes). Take out the ice that did not melt.

Add the topping, and then whip it ’til well combined. Stir in the diced fruits; and then spoon it into the pie shell. Use what is left of the fruits for garnishing.

>> Light & Fruity Fruit Pie Recipe

9 Minute Fresh Fruit Pie Recipe

Ingredients:

4 c of blueberries/4 c of strawberries (fresh); halved
OR
4 c of peaches (fresh); peeled then sliced
1/2 c of corn syrup
1 c of cream (heavy)
2 Tbsps of cornstarch
1 pc of pie shell or crust (baked)
2 Tbsps of water
2 tsps of juice (lemon)

Instructions:

Blend a cup of any fruit inside a blender for half a min, covered. Combine water and cornstarch inside a saucepan then mix till smoothened.

Add blended fruit, juice, and syrup; let it boil above moderate heat while stirring continuously. Continue boiling for a min. Transfer onto a bowl and cover the surface using a parchment paper.

Let it cool for 1 hour then add the rest of the fruit. Place inside the refrigerator for 3 hrs or till set.

>> 9 Minute Fresh Fruit Pie Recipe

Cheesecake Fruit Pie Recipe

Ingredients:

1 Tbsp of oil
1 & 1/2 c of cornflake crumbs
2 c of melted mini marshmallows
1 c of fat free sourcream
2 Tbsps of skimmed milk
4 ounces of fat free creamcheese; softened
17 ounces of fruit-cocktail w/ syrup; drained
2 tsps of pure extract (vanilla)

Instructions:

Prepare the oven. Heat it to three hundred fifty degrees Fahrenheit. Grease and lightly flour one 9-inch pie tin, set it aside.

Crust: You combine crumbs & oil in small bowl. Tightly press mixture into greased pan. Have it baked for about 10 mins.

Heat milk and mallows in saucepan placed over low-heat ’til mallows are fully melted. Allow to cool for about 10 mins.

In separate bowl, you combine extract, sourcream and creamcheese, stir very well ’til smooth. Add the marshmallow mix in, as well as your canned cocktail.

Carefully turn out into baked crust. Have it chilled ’til set.

>> Cheesecake Fruit Pie Recipe

Hot Cherry Compote Recipe

Ingredients:

16 ozs of cherries (Bing ); drain well
16 ozs of cherries (Royal Ann); drain well
16 ozs of sliced peaches; drain
20 ozs of pineapple (chunks); drain
11 ozs of orange (Mandarin); cut in sections
1 pc lemon; grate & use rind
1/3 c of raisins (light)
1/4 c ginger (crystallized); mince
1/4 c melted butter
1/2 c of sugar (brown)
1 tsp of powdered curry
1 can filling (21 oz cherry)
1/4 c of rum (or brandy or sherry)

Instructions:

Spread butter on a nine by thirteen inches dish (glass, and for baking). Mix all fruits and place in the dish. Grate the lemon peel and top the mixed fruits with the rind.

Melt butter then add sugar, powdered curry (optional) then pour over fruit mixture. Pour cherry pie filling then the rum.

Place in oven set at 350 degrees F and bake for about forty five minutes. Can be served hot with meat or cold and chilled (as a dessert).

>> Hot Cherry Compote Recipe

Glazed Fruit Pie Recipe

Ingredients:

3/4 c of gingersnaps; chop finely
1/2 c of Graham crackers; crushed finely
1 Tbsp sugar (refined)
3 Tbsps melted butter
1 pack gelatin (unflavored)
1 can of pineapple (sliced & in 8-oz cans)
2 pcs bananas (small-sized)
2 c strawberries; sliced
2 pcs peeled kiwi; sliced

Instructions:

Mix well the ginger snaps, sugar and crushed Graham crakers then add melted butter and stir til lumpy. Using a nine inch pie pan, press mixture well on the bottom, then sides forming an even and firm crust.

Put in oven and bake at 375 degrees F for about five minutes then set it aside to cool.

Add about one and a half cups of unsweetened juice (pineapple) into the sweetened one from the canned pineapple slices.

Stir in the gelatin powder til dissolved and inside a saucepan over moderate heat, slowly stir the mixture until near boiling and with the gelatin completely dissolved.

Set it aside to cool (to speed this up, you may put the mixture over a bowl of cube ice or iced cold water).

Evenly spread a third cup of this glaze at the bottom of the crust. Put in sliced bananas and top again with glaze.

Repeat procedure with strawberries, then the pineapple and finish the prepared glaze (pineapple with gelatin) and then top this with strawberries and let chill (two to four hours) in the refrigerator.

Top the pie with the sliced kiwi then serve.

>>Glazed Fruit Pie Recipe

Apple Pie (Fruit Sweet) Recipe

Ingredients:

2 pcs of pastry crusts (9 inch)
6 pcs of apple (large); peeled, cored, and sliced
1/2 c of sugar replacer (Fruit Sweet)
2 tsps of cinnamon (ground)
1 tsp of nutmeg (ground)
1 Tbsp of butter

Instructions:

Preheat the oven at 350 degrees F. Place the pastry on a pie dish or pan.

Combine apples, sugar replacer, nutmeg, and cinnamon; mix thoroughly then spoon onto the lined crust evenly. Seal then flute edges.

Make slits on crust. Place inside preheated oven and bake for 40 mins till crust turns golden.

>> Apple Pie (Fruit Sweet) Recipe

No-Bake Fruit Pie Recipe

Ingredients:

A pkg of softened cream cheese (8 oz)
1/4 c of sugar (refined)
2 tsps of orange zest; shredded
2 Tbsps of juice/liqueur (orange)
1 pc of pie crust (butter-flavored or Graham)
4 c of peaches (fresh); sliced
1 Tbsp of juice (lemon)
1 c of blueberries (fresh)
Confectioner’s sugar; sifted

Instructions:

Combine sugar, cream cheese, juice, and zest inside a bowl; beat thoroughly until smooth and creamy. Gently spread onto the pie crust.

Toss the sliced peaches together with the (lemon) juice, preventing discoloration; arrange peaches together with blueberries above the mixture of cream cheese.

Refrigerate for an hour or a day. Sift over confectioner if preferred.

>> No-Bake Fruit Pie Recipe

Fruit Cherry Pie Recipe

Ingredients:

1 pc of pie crust (double, 8 or 9 inch)
21 oz of pie filling (Comstock, cherry)

Note: 42 oz of pie filling for 9-inch crust

Instructions:

Line rolled (pie) crust on the pie dish or pan. Spoon the canned filling onto the crust and spread evenly. Cover with the lattice or vented crust on top.

Bake for ten mins at 425 degrees F, till golden.

>> Fruit Cherry Pie Recipe

Lemon Meringue Pie (Fruit Sweet) Recipe

Ingredients:

1 pc pie shell
2 c of water
1/2 c of fruit concentrate (Fruit Sweet), more should you want it sweeter
1/3 c of corn starch
2 egg yolks; beat lightly
1 Tbsp butter
2/3 c of lemon juice (fresh)
2 tsp lemon rind
2 tsp vanilla
1/2 tsp cream of tartar
4 pcs egg (whites only)
2 Tbsps fruit concentrate (fruit sweet)

Instructions:

Mix half a cup of water with cornstarch into a pan. Over moderate temperature, stir mixture constantly, adding fruit concentrate til mixture becomes thick.

Allow to boil (while still stirring) for about a minute. Add in one egg yolk and pour this into the mixture. Turn off heat then add 1 tbsp of butter, 2 teaspoons of lemon rind and the juice.

Pour mixture in the pie crust. For the meringue, whisk eggs and tartar til firm and fluffy, then gradually pour in fruit concentrate. Add vanilla then continue to whisk.

Pour over the pie crust and filling, then bake for five to seven minutes til golden brown.

>> Lemon Meringue Pie (Fruit Sweet) Recipe

Nut Fruit Tarts Recipe

Ingredients:

1-1/2 c of cream (whipping)
1-1/2 c of raisins (puffed)
1 c of nuts; chopped
2 pcs of bananas (ripe); sliced
1/2 c of sugar (refined)
6 pcs of cherries (Maraschino); chopped
Salt (few grains)

Instructions:

Whip the whipping cream till stiff. Add salt and sugar then stir gently. Divide into two portions, equally.

Combine the bananas, raisins, and half of the mixture of cream. Lightly pile onto baked pie shells. Spread over the remaining mixture of cream; spread evenly. Garnish nuts and cherries.

>> Nut Fruit Tarts Recipe