Best 7 No Fuss Fruit Pie Recipes

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If you're looking for a quick and easy dessert that's sure to impress your family and friends, try making a no fuss fruit pie. This type of pie uses a pre-made pie crust, which saves a lot of time and effort. Plus, you can use any type of fruit you like, so you can customize the pie to your own taste. With just a few simple ingredients, you can have a delicious and beautiful pie that's perfect for any occasion.

Let's cook with our recipes!

FRESH NO-BAKE FRUIT PIE



Fresh No-Bake Fruit Pie image

Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.

Provided by GOMUM

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package fresh strawberries, hulled and large berries cut in half
1 pint fresh blueberries
1 (6 ounce) container fresh raspberries
1 (6 ounce) container fresh blackberries
1 cup water
½ cup white sugar
3 tablespoons cornstarch
¼ cup water
1 (9 inch) prepared shortbread pie crust (such as Keebler®)

Steps:

  • Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
  • Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
  • Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 44.2 g, Fat 5.6 g, Fiber 4.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 103.8 mg, Sugar 27.4 g

NO FUSS FRUIT PIE



No Fuss Fruit Pie image

Provided by Food Network

Categories     dessert

Time 40m

Yield 9 servings

Number Of Ingredients 4

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
1 can (21 ounces) fruit pie filling, any variety

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.

NO-FUSS FRUIT TART



No-Fuss Fruit Tart image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 4h25m

Yield 8 to 10 servings

Number Of Ingredients 10

27 sheets graham crackers (3I cups crumbs)
6 tablespoons soft unsalted butter
2 (8-ounce) bars cream cheese, at room temperature
1 cup lemon curd, at room temperature
4 ounces blueberries (1 cup)
4 ounces blackberries (1 cup)
4 ounces raspberries (1 cup)
4 ounces red currants or pomegranate seeds (2/3 cup)
4 ounces small strawberries (1 to 1 1/2 cups)
1 loose-bottomed 10-inch fluted tart pan, 2 inches deep

Steps:

  • This is perhaps one of the most useful desserts you can have in your repertoire. Not that it is the job of a dessert to be useful: a dessert exists merely to delight. Still, dinner does need to be made, even when there's precious little time for it, and that should be a delight, too. So here's the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption.
  • All you do is bash a few graham crackers a day or so in advance and make the base - getting one course out of the way early is my way of managing - then stir lemon curd and cream cheese together, and use this cream to line the crumb-covered tart pan. I use store-bought lemon curd here, but even if it comes out of the jar, it must be of good quality. And when it is whipped into the cream cheese, that cream cheese must be at room temperature, as should the lemon curd in its jar. The combination produces a layer of what tastes like cheesecake cream: light, lemony, luscious.
  • I used to put the berries on top of the cream pretty much last-minute, but then I found that a leftover wedge, after the party, looked inviting after being in the refrigerator overnight, and so I now finish assembling the tart ahead of time. But if you prefer to add the fruit nearer to serving, I completely understand.
  • Don't feel you must obey the fruit orders too literally: any mixture of berries (or indeed other fruit) would do, and you could well use a smaller amount and top the tart less extravagantly.
  • Process the crackers and the butter to a sandy rubble in a food processor and press into the sides and the bottom of a deep-sided fluted tart pan. Put it in the freezer or refrigerator for about 10 to 15 minutes.
  • In a clean processor bowl, process the cream cheese and lemon curd (or just mix by hand) and spread it into the bottom of the chilled tart pan, covering the base evenly.
  • Arrange the fruit gently (so it doesn't sink in too much) on top of the lemony cream cheese in a decorative manner, leaving some of the strawberries unhulled, with their picturesque stalks attached.
  • Refrigerator the tart, preferably overnight, or for at least 4 hours. It does need to get properly cold in order to set enough for the tart to be unmolded and sliced easily.
  • Make Ahead Note:
  • The tart can be made 1 day ahead. Cover loosely with plastic wrap or aluminum foil, being careful not to press on the filling, and refrigerate. Will keep for around 4 days.
  • Freeze Note:
  • The tart, without fruit topping, can be frozen for up to 3 months if made with regular cream cheese, but be warned it may "weep" on thawing, so is not ideal for freezing. Open-freeze tart until firm, then wrap (still in its pan) in a double layer of plastic wrap and layer of aluminum foil. To thaw, unwrap and cover loosely with plastic wrap then thaw overnight in the refrigerator. Decorate and serve as directed in the recipe.

NO-BAKE FRESH FRUIT PIE



No-Bake Fresh Fruit Pie image

Provided by Susan Purdy

Categories     Berry     Dairy     Fruit     Dessert     Fourth of July     Kid-Friendly     Summer     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Yield: One 9-inch pie; serves 6 to 8

Number Of Ingredients 9

Special equipment:
9-inch pie plate; food processor or bowl and fork; 2 1/2-quart non-reactive saucepan
Filling:
4 cups any combination of fresh berries, picked over, washed, hulled, if necessary, and drained until dry, and/or cut-up peeled fresh fruit, divided (1 1/2 cups and 2 1/2 cups), (Note: try blueberries and peaches, or raspberries and nectarines, or blueberries and strawberries, or plums and peaches with Marionberries or huckleberries; do not peel plums, nectarines or pears)
2/3 to 1 cup granulated sugar (depending on sweetness of fruit)
3 tablespoons cornstarch
1 cup water
1 tablespoon fresh lemon juice, or more as needed
2 tablespoons unsalted butter

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.

NO FUSS FRUIT PIE



No Fuss Fruit Pie image

Nothing could be easier than this fruit pie made with Pepperidge Farm® Puff Pastry Sheets. Add your favorite pie filling - cherry, apple, blueberry or a combination.

Provided by Allrecipes Member

Time 1h10m

Yield 9

Number Of Ingredients 4

1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
1 egg
1 tablespoon water
1 (21 ounce) can fruit pie filling, any variety

Steps:

  • Thaw pastry sheets at room temperature 30 min. Preheat oven to 400 degrees F. Mix egg and water.
  • Unfold pastry sheets. Place 1 pastry sheet on baking sheet. Spread pie filling on pastry to within 1 inch of edges. Brush edges with egg mixture. Place remaining pastry sheet over pie filling. Press edges together with fork to seal. Brush with egg mixture. Cut several 2 inch slits in top of pastry.
  • Bake 30 minutes or until golden. Cool on baking sheet on wire rack at least 15 minutes. Cut into squares.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 36 g, Cholesterol 20.7 mg, Fat 15.2 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 4.2 g, Sodium 302.8 mg, Sugar 1.4 g

NO FUSS FRUIT PIE -KAREN LITTLE



No Fuss Fruit Pie -Karen Little image

Make and share this No Fuss Fruit Pie -Karen Little recipe from Food.com.

Provided by Lastar Wellness

Categories     Pie

Time 1h10m

Yield 9 pies, 9 serving(s)

Number Of Ingredients 4

1 (17 1/3 ounce) package pepperidge farm puff pastry sheets (2 sheets)
1 egg
1 tablespoon water
1 (21 ounce) can fruit pie filling, any variety

Steps:

  • Thaw pastry sheets at room temperature 30 minute Preheat oven to 400 degree. Mix egg and water.
  • Unfold pastry sheets. Place 1 pastry sheet on baking sheet. Spread pie filling on pastry to within 1" of edges. Brush edges with egg mixture. Place remaining pastry sheet over pie filling. Press edges together with forck to seal. Brush with egg mixture. Cut several 2" slits in top of pastry.
  • Bake 30 minute or until golden. Cool on baking sheet on wire rack at least 15 minute Cut into squares.

Nutrition Facts : Calories 308.4, Fat 21.3, SaturatedFat 5.4, Cholesterol 23.5, Sodium 143.5, Carbohydrate 24.6, Fiber 0.8, Sugar 0.5, Protein 4.7

FRESH FRUIT PIE-NO BAKE



fresh fruit pie-no bake image

i found this on another site to make use of some nectarines, blueberries and strawberries. it was quick, easy and tasted just great. the cook time reflects baking the pie crust while cooking the fruit

Provided by chia2160

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

4 cups nectarines (and berries) or 4 cups plums (etc)
2/3-1 cup sugar, to taste
3 tablespoons cornstarch
1 tablespoon lemon juice
2 tablespoons butter
1 pie crust, pricked with a fork and blind baked

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.

Nutrition Facts : Calories 215.6, Fat 10.3, SaturatedFat 3.7, Cholesterol 7.6, Sodium 137.6, Carbohydrate 29.8, Fiber 0.9, Sugar 16.7, Protein 1.4

Tips:

  • Choose ripe, fresh fruit: This will ensure that your pie has the best flavor.
  • Use a variety of fruits: This will give your pie a more complex flavor and texture.
  • Don't overfill the pie crust: This will prevent the pie from bubbling over and making a mess.
  • Bake the pie until the crust is golden brown and the filling is bubbling: This will ensure that the pie is cooked through.
  • Let the pie cool before serving: This will allow the filling to set and make it easier to slice.

Conclusion:

No-fuss fruit pies are a delicious and easy way to enjoy fresh fruit. With just a few simple ingredients and a little bit of time, you can have a homemade pie that will impress your family and friends. So next time you're looking for a dessert that's both delicious and easy to make, give one of these no-fuss fruit pie recipes a try.

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