No Fuss Fruit Pie

No Fuss Fruit Pie

8

"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."

Ingredients

1 h 10 m servings 301 cals
Serving size has been adjusted!

Original recipe yields 9 servings

Adjust

Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

8
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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.

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....

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 w...

So easy and beautiful! I used one pastry sheet and made individual sized pies using some leftover cherry topping for cheesecake. I baked them on a non-stick-foil lined cookie sheet for easy cle...

I only had small cans of pie filling so I made 2 smaller pies. I used poppyseed filling for one & apricot for the other. I sprinkled with a little sugar after brushing with the egg to give it ...

Simply delicious, fast and fun. Make it for my friends and their kids all the time.

I tried this recipe and used frozen blueberries for the filling. To a saucepan I added 2 2/3 cups of frozen blueberries; 2/3 cup of sugar, 1/2 tsp cinnamon; 1/8 tsp nutmeg; the juice of 1/2 lem...

This is an easy recipe, but I wasn't overly impressed. Taste just like the turnovers you buy in the store, except when prepared this way the filling doesn't set up and leaks out once cut. Oh w...