Impressive Fruit Pies and Tarts Made Easy

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August 27, 2017

(Family Features) Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a recipe for Perfect Apple Pie. For more delicious recipes, visitwww.pillsbury.com/pie.

Make Crusts Extra Special

When making a top crust for pies, these tips can help you make them look extra special.
Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.

Perfect Apple Pie

Servings 8
Prep Time 30 minutes
Total Time 3 hours

Ingredients
  

Crust

  • 1 box Pillsbury refrigerated pie crusts, softened as directed on box 14.1 ounces

Filling

  • 6 cups peeled apples thinly sliced
  • 3/4 cup sugar
  • 2 tbsp all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 tbsp lemon juice

Instructions
 

  • Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  • In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  • Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Video

Notes

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

Lemon Raspberry Pie

Servings 8
Prep Time 27 minutes
Total Time 3 hours 19 minutes

Ingredients
  

Crust

  • 1 box Pillsbury refrigerated pie crust 14.1 ounces
  • 1 tsp flour
  • 2 tbsp finely chopped pecans

Filling

  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1/2 cup water
  • 2 tbsp margarine or butter
  • 1 egg yolk beaten
  • 1/4 to 1/3 cup lemon juice

Topping

  • 2 3- ounce packages cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 tsp lemon extract
  • 1 8- ounce carton frozen whipped topping thawed
  • 1 tbsp milk
  • 3 cups fresh raspberries or frozen raspberries without syrup thawed, dried on paper towels
  • Mint sprigs if desired

Instructions
 

  • Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  • In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
  • In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries.

Notes

Refrigerate 2 hours before serving. Store in refrigerator.

Fresh Berry Cream Tart

Servings 8
Prep Time 15 minutes
Total Time 2 hours 55 minutes

Ingredients
  

Crust

  • 1 box Pillsbury refrigerated pie crust 14.1-ounces

Filling

  • 1 8- ounce package cream cheese softened
  • 1/3 cup sugar
  • 1 tbps orange-flavored liqueur or orange juice
  • 4 cups assorted fresh whole berries small strawberries, blueberries, raspberries, and/or blackberries
  • 1/3 cup red currant jelly melted

Instructions
 

  • Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  • In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.
Keyword: video

Source: Pillsbury

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