No Fuss Fruit Pie

No Fuss Fruit Pie

8 Reviews 4 Pics
  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
Recipe by  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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Adjust Servings

Original recipe yields 9 servings



  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.

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Reviews (8)

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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. Next time I think I will use blueberry.



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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Amount Per Serving (9 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 36 g
  • 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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