Friut Pie No Fool Pie Recipe 55

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.

Steps:

• In a large bowl, stir together the flour, sugar and salt with a fork.
• Cut in the shortening with a fork until crumbly.
• In a small bowl, beat together the water, vinegar and egg; add to the flour mixture.
• Stir until all ingredients are moistened.
• Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.
• Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.
• When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.
• Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.
• Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.
• Press with fingers to remove air pockets.
• Fill the crust.
• Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape.
• Bake as directed in the pie recipe you are following.
• Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.
• FOR A PRE-BAKED UNFILLED PIE SHELL:.
• Prick the bottom and sides of a pastry lined pie pan with a fork.
• Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass).
• Cool on a wire rack (the shell will shrink and edges pull away from pan).
• Fill as desired.

Steps:

• Melt margarine in 8 or 9 inch baking dish while oven is preheating to 350. Combine flour, sugar and about 1/2 cup milk in separate bowl. Stir until ingredients are moistened then add remaining milk and stir until smooth. Pour batter over melted butter. Do not mix ! Place drained fruit over top of this mixture. Do not stir ! Bake for 30-40 minutes or until brown and center springs back when touched with finger.

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.
• Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes.

Steps:

• Drain juice from fruit cocktail, reserving juice.
• Mix sugar, cornstarch, and cinnamon and add to juice.
• Add butter and cook over low heat until mixture thickens.
• Line pie plate with bottom crust.
• Add fruit and thickened juice.
• Top with second crust.
• Brush with egg wash.
• Bake at 375 degrees for 50 minutes or until bubbly and brown.

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.

Steps:

• if using peaches or fruit other than berries, remove the pits and slice.
• in a small bowl mash 1 1/2 c of fruit and berries with a fork.
• in a saucepan whisk together sugar, cornstarch and 1 1/2 tbsp water.
• stir in mashed fruit and cook over medium heat for 7-10 minutes, until thickened stir in lemon juice.
• remove from heat, stir in butter and remaining fruit.
• chill until partially thickened.
• spoon into cooked pie crust and chill for 3 hours or overnight.
• serve with ice cream or whipped cream if desired.

Steps:

• 1. Stir butter do not melt, to soften, add sugar and beat well- mixed. Beat in egg yolks until light, add flour beating till all flour is mixed in. Combine water,vinegar and vanilla.add about 1/4 cup of the egg whites add all to mixture.
• 2. Beat remaining egg whites with a dash of the salt, until peaks form Fold 1/4 of the whites into yolk mixture to lighten. Gently fold in remaining whites. Pour mixture into a 8 or 9 inch unbaked pie shell. Bake pie in a 425 oven for 10 minutes. Reduce heat to 350 and bake 30 minutes. Cool completely before cutting. Sprinkle with powdered sugar, and toss on a few raspberries for color.