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Full Online Book HomeLearning KitchenPies - Fruit - Fresh Fruit Pie Recipes By Becky
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Pies - Fruit -  Fresh Fruit Pie Recipes By Becky Post by :markbc Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1928

Click below to download : Pies - Fruit - Fresh Fruit Pie Recipes By Becky (Format : PDF)

Pies - Fruit - Fresh Fruit Pie Recipes By Becky

9-inch baked pie shell or graham cracker shell
6 c. fresh fruit (Sliced fresh peaches, nectarines, pears, whole straw- berries, raspberries, blueberries and/or seedless grapes.)
1 c. sugar
1/2 c. fruit juice (Use pear nectar with pears, white grape juice with grapes and orange juice with all other fruit.)
2 Tbsp. lemon juice (omit if using strawberries or raspberries)
3 Tbsp. cornstarch
food color (if desired)

Glaze: In saucepan mix 1 cup mashed fruit, sugar, cornstarch, fruit juice and cook until thick, stirring constantly. Boil 1 minute more. Remove from heat and stir in lemon juice and food color. Cool.

Pour 1/2 glaze into pie shell. Spread to coat evenly complete shell. Pour in all remaining fruit and coat with remaining glaze. Refrigerate 3 hours. If desired, top with whipped cream.

Fresh Fruit Pie

1/2 c. sugar (For a diet version: Use scant 1/4 cup sugar, 9 packets of Equal NutraSweet and 3 tablespoons cornstarch.)
3 Tbsp. cornstarch
1 1/2 c. orange juice
1/4 c. lemon juice
1 tsp. grated lemon rind
6 c. assorted cut up fresh fruit, drained, (see list below)

In saucepan, mix sugar and cornstarch (or diet ingredients). Gradually stir in orange juice until smooth. Stirring constantly, bring to boil over medium heat and boil for one minute.
Remove from heat. Stir in lemon juice and grated lemon rind. Cool completely. Fold in assorted fruits. Turn into baked pie crust. Do not bake fruit.

Cool and chill 4 hours. Serve with whipped topping. Serves 8.

Note: Any combination of in-season fruit may be used. Strawberries, bananas, kiwi, pears, white grapes, apples or blueberries.

Quickie Fruit Pie

1 c. sugar
1 c. flour
1 c. sweet milk
1/2 c butter or margarine
1 pt. fruit (blueberries, peaches, apple or pears) fresh or canned

Melt butter in a deep baking dish. In separate bowl, mix sugar, flour and milk. Mix well then pour over melted butter in baking dish. Dip fruit over mixture. Do not stir these together. Sprinkle 1 tablespoon sugar over top.

Bake at 400 degrees for 15 minutes, lower heat to 300 degrees and bake for 30 minutes or until golden brown.

Serve with Cool Whip or vanilla ice cream.

Optional filling - one can of sour pitted cherries in place of regular fruit.
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Pies - Fruit -  Streusel Topped Pear And Blueberry Pie Pies - Fruit - Streusel Topped Pear And Blueberry Pie

Pies - Fruit -  Streusel Topped Pear And Blueberry Pie
Crust: 1 1/2 cups all purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces 3 tablespoons (or more) ice water Filling: 2 pounds firm but ripe pears (about 5 medium), peeled, cored, cut into 3/4-inch pieces 9 tablespoons sugar 2 tablespoons orange juice Pinch of salt 2 1/4 cups frozen blueberries 6 tablespoons all purpose flour Walnut-Streusel Topping For crust: Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process

Pies - Fruit -  Blueberry Cherry Pie Pies - Fruit - Blueberry Cherry Pie

Pies - Fruit -  Blueberry Cherry Pie
2 cups pitted cherries 2 cups blueberries, rinsed and drained 1 1/4 cups white sugar 1/4 cup all-purpose flour 1 tablespoon ground cinnamon 1/2 teaspoon lemon juice 1 tablespoon butter 1 recipe pastry for a 9 inch double crust pie Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well. Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top. Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under