Lemon Pie I
"This pie whips up in a snap with only three ingredients: lemon juice, sweetened condensed milk, and whipped topping. Swirl the three together, pour into a prepared graham…" - by Brandi
Fruit Pies
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Fruit Pie Recipes
Apple Pie by Grandma Ople
"A unique and popular recipe. Sliced apples under a lattice crust get bathed with a sweet buttery sauce before baking." - by MOSHASMAMA
Grandma Ople's Apple Pie
"Tired of ordinary old apple pie? Well this fabulous recipe adds a delicious twist to the apply classic. Sliced, unadorned apples are mounded into a pie crust and topped w…" - by MOSHASMAMA
Fruit Pizza II
"A baked cookie crust is spread with cream cheese and whipped topping, and fresh fruit is spiraled onto the top. A sweetened, citrus glaze is then spooned over the fruit. …" - by Kay Craft
Fresh Pear Pie
" Slices of fresh pear are layered into a pastry shell, sprinkled with sugar, splashed with lemon juice and dotted with butter. The oven does the rest. Serve this lovely p…" - by Carol
Peach-a-Berry Pie
"This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great." - by BARNBABE13
Glazed Apple Cream Pie
"This double crust pie has a cream filling topped with cinnamon laced apples. To finish, a simple glaze is poured over the warm pie. Serve chilled for best results." - by Kathy
Cherry-Blueberry Pie
"A fruity and fun surprise awaits you inside this double crusted cherry and blueberry pie." - by April Butler
Berry Rhubarb Pie
" To make this scrumptious pie, rhubarb, blackberries and raspberries are combined with sugar and flour and refrigerated overnight. This sweet mixture is then spooned into…" - by Susan Gills
Bumbleberry Pie II
"I have made these pies for many years and always get great results and reviews! These pies are not too sweet, and the fresh fruit taste really shines!" - by TEDDYMOM1
Old Fashioned Raisin Pie I
"Raisins are plumped in water, and brown sugar, cornstarch, cinnamon, vinegar and butter are stirred in. The filling is poured into a pastry shell, covered with a top crus…" - by Linda