Fruit Pies No Crust So Easy Food

FRUIT PIES NO CRUST SO EASY

Steps:

• 1. Heat oven to 350^. Place fresh fruit into a sprayed or greased 10-inch pie plate.(mix with spices preferred for the fruit you are using).
• 2. Beat all remaining ingredients in a blender for 15 seconds on high or 1 minute with hand beater. Pour over fresh fruit in pie plate.Bake for about 55 minutes or until knife inserted in center comes out clean.
• 3. If using canned pie filling pour blender mixture into pie plate then spoon pie filling evenly over top. Bake about 25 minutes.

EASY BAKED FRUIT POCKET PIES

Steps:

• Pies
• Preheat oven to 375°F (190°C).
• Line a baking sheet with parchment paper.
• Dust work surface with a little flour.
• Unroll puff pastry sheet then cut into four sections.
• Brush the inside outer edge with the egg wash.
• Add approximately two tablespoons of your chosen fruit filling to the center of one side of the pastry quarter sheet.
• Fold over the puff pastry to cover the fruit filling and gently press the edges to seal.
• Cut three slits across the top of the hand pie then place on the baking sheet.
• After all pies are assembled and on the baking sheet, brush the tops with the remaining egg wash.
• Bake 20-25 minutes or until golden brown on top.
• Remove from oven and allow to cool to room temperature.
• Glaze
• Add the milk in increments to the powdered (confectioners) sugar and stir. Use more or less milk to achieve desired consistency.
• Drizzle over fruit pies.

LOW FAT LOW CALORIE COOL 'N EASY PIE!

Steps:

• Boil 2/3 c water.
• In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved.
• In a measuring cup, combine ice cubes and water to measure 1 cup.
• Stir into Jello mixture til ice is melted.
• Add Cool Whip and whisk until smooth.
• Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken.
• Spoon filling into crust.
• Refrigerate overnight.

NO-BAKE FRESH FRUIT PIE

Steps:

• Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
• In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.
• Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.

THE BEST CLASSIC FRUIT TART RECIPE (VIDEO)

Steps:

• Prepare the tart shell first. Place flour, salt and sugar into a food processor and pulse to combine. Cube the butter beforehand and place into the freezer until icy cold. Add cold butter into the food processor and pulse into fine crumbs. Add the cold heavy cream 1 tablespoon at a time, pulsing after each addition, until the dough starts to come together but stays slightly crumbly.
• Transfer the dough directly onto a tart tin; I used an 11-inch pan but a smaller pan will also work. Using your hands, spread the dough to the edges, creating a thick rim and even bottom. Pierce the bottom with a fork to prevent air bubbles. Place the tart shell into the freezer for 30 to 60 minutes and allow it to chill. Un-chilled tart shell will shrink once it's in the oven!
• Preheat oven to 375F. Bake chilled tart shell for about 25 minutes, or until the edges are golden brown. Remove from oven and allow the shell to cool completely before handling or filling.
• While the shell is chilling, prepare the lemon curd. In a medium saucepan, whisk together the lemon juice (strain to remove pulp and seeds), eggs, egg yolks and sugar. Cook the mixture over medium heat, stirring constantly, until it thickens into a custard, about 7 minutes. To the hot custard, add the butter and vanilla; whisk until butter is completely melted. Cover the lemon curd with plastic wrap so it touches the surface; cool in refrigerator.
• Once tart shell and lemon curd has cooled, prepare the cheesecake filling. Pour cold heavy cream into a mixer bowl and add the sugar and vanilla extract. Whisk on medium speed to soft peaks. Add the whipped cream cheese, softened at room temperature. Whisk again until mixture is smooth.
• To assemble the tart, pour the cooled lemon curd first over the shell. Then add the cheesecake filling on top and use an off-set spatula to spread it evenly to the edges. The lemon curd will rise to the surface around the edges. Top with your choice of fruit and berries: blackberry, blueberry, raspberry, strawberry, apricot, peach, kiwi, cherry, pineapple, etc.
• Place the fruit tart into the refrigerator and allow it to chill for a few hours or overnight before serving.