No Fuss Fruit Pie8 Reviews
- Prep: 40 min
- Cook: 30 min
- Ready In: 1 hr 10 min
“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.” - by Campbell's Kitchen
Original recipe yields 9 servings
- 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.
Amount Per Serving (9 total)
- 301 cal
- 15.2 g
- 36 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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...." See more"
"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..." See more 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 gob..." See morebled 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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