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Easy Fruit Pie

in Diana's Recipe Book

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Servings: 6-8
1 package store-bought refrigerated pie crusts, such as Pillsbury Refrigerated Pie Crusts (package contains two ready to bake crusts)
2 (21 oz.) cans Fruit Pie Filling, (such as apricot, peach, blueberry, etc.)

Egg Wash:
1 egg white

Topping: (optional)
1-2 tablespoons coarse white sugar

1. Preheat oven to 425ºF/220ºC. Line a 9-inch pie pan with pie crust. Spoon the 2 cans filling evenly into crust. (For an 8-inch pie, use 1 can fruit filling.)

2. Place top crust over filling or create decorative top crust by using cookie cutters to make shapes and laying directly on fruit filling. Brush top crust with egg white and sprinkle with sugar (optional).

3. Bake in preheated oven for 15 minutes at 425ºF/220ºC. Reduce heat to 325ºF/160ºC and continue to bake for 30 minutes or until crust is golden brown. If top starts to brown to quickly, cover with aluminum foil or pie shields. Remove pie from oven and cool completely on wire rack.

Makes 6-8 servings

Photograph taken by Diana Baker Woodall© 2006

Source: DianasDesserts.com
Date: May 8, 2006

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