Fruit And Cream Pie I Food

FRESH FRUIT CREAM CHEESE PIE

Steps:

• BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
• REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
• *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

FIVE-FRUIT PIE

Steps:

• In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened., Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Spoon fruit mixture into crust., Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar., Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.

FRUIT AND CREAM PIE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour and salt together. Pour milk, sugar and oil into one measuring cup, and add all at once to flour. Stir until mixed. Pat dough onto the bottom and sides of a 2 quart casserole dish.
• Spread fruit filling over dough and sprinkle with cinnamon. In a medium bowl, combine eggs, sour cream and vanilla. Mix until smooth and pour over fruit filling. Sprinkle top with cinnamon.
• Bake in the preheated oven for 45 to 60 minutes, or until topping is set. Allow to cool and store in the refrigerator.

FRUIT COCKTAIL CREAM PIE

Steps:

• Graham Cracker Crust: Combine crumbs, butter and 1/4 cup sugar. Reserve 2 tablespoons of mixture and set aside. Press remaining mixture on bottom and sides of 8"-inch springform pan. Bake at 350 for 10 minutes.
• Filling: Combine sour cream, sugar, lemon peel, lemon juice, and vanilla. Reserve 1/4 cup of the fruit cocktail, pour remaining into sour cream mixture. Pour into crust. Top with reserved crumbs.
• Bake at 350 for 25 minutes. Let cool and chill.
• Just before serving, garnish with reserved fruit.

WHIPPED CREAM PIE

Steps:

• Combine cream cheese, sugar, and lemon juice.
• Beat until smooth and creamy.
• Fold cheese mixture into whipped cream.
• Pour into pie crust.
• Refrigerate until firm.
• Garnish with fruit-- peaches, strawberries, blueberries, raspberries, would all be good with this; as would some shaved chocolate!

SUMMER FRUIT CREAM PIE

Steps:

• Whisk sugar, cornstarch, and salt in a medium saucepan; whisk in milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
• Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
• Immediately remove from heat, and stir in cinnamon. Add butter, 1 tablespoon at a time, whisking until butter melts before adding another piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes. Gently fold in berries until evenly distributed.
• Pour custard into graham cracker crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
• Spoon peaches with syrup onto center of pie, and serve immediately.