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No Fuss Fruit Pie

No Fuss Fruit Pie

  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
Campbell's Kitchen

Campbell's Kitchen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Thaw pastry sheets at room temperature 30 min. Preheat oven to 400 degrees F. Mix egg and water.
  2. 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.
  3. Bake 30 minutes or until golden. Cool on baking sheet on wire rack at least 15 minutes. Cut into squares.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Chef4Six
12

Chef4Six

2/9/2009

You couldn't get easier than this! This recipe is so simple, quick to prepare and is always a success! I have also used blueberry pie filling. I sprinkled the top with cinnamon and sugar.

HANNEJP
11

HANNEJP

1/15/2010

This is actually more like a pastry than a pie, and is very easy. I made this for my family and they acted like they had died and gone to heaven. Not a crumb was left. I used cherry filling. Next time I think I will use blueberry.

suzmorg
9

suzmorg

11/1/2011

Never written a review before so forgive my rambling thoughts. I love to the read reviews when I use this site because I get great ideas from experienced cooks. Took this to work today and it was gobbled up. Recieved lots on positive comments. I had never used Puff Pastry Sheets before and was surprised how easy this was to make. Took about 5 minutes prep time before it was ready for the oven. I sprinkled about 1/2 of a can of almond paste on the bottom layer before topping with cherry pie filling because I like almond/cherry combination. I brushed the top layer with egg wash and sprinkled with sugar before baking. I used parchment paper on the baking sheet so it wouldn't stick to the pan. I baked for 30 minutes as directed and it turned out a beautiful golden brown. I always use an inexpensive oven thermometer to check the temperature prior to baking anything. I learned the hard way that a wrong oven temp can ruin your food/plans/day

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