Impressive Fruit Pies and Tarts Made Easy
Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.
To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a recipe for Perfect Apple Pie.
Make Crusts Extra Special
When making a top crust for pies, these tips can help you make them look extra special.
Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.
Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.
Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.
For more delicious recipes, visit www.pillsbury.com/pie.
Fresh Berry Cream Tart
- 1 Pillsbury refrigerated pie crust
- (from 14.1-ounce box), softened
- as directed on box
- 1 8-ounce package cream cheese,
- 1/3 cup sugar
- 1 tablespoon orange-flavored liqueur
- or orange juice
- 4 cups assorted fresh whole berries
- (small strawberries, blueberries,
- raspberries, and/or blackberries)
- 1/3 cup red currant jelly, melted
- Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
- In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.
Lemon Raspberry Pie
- 1 Pillsbury refrigerated pie
- crust (from 14.1-ounce
- box), softened as
- directed on box
- 1 teaspoon flour
- 2 tablespoons finely
- chopped pecans
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 2 tablespoons margarine or
- 1 egg yolk, beaten
- 1/4 to 1/3 cup lemon juice
- 2 3-ounce packages cream
- cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon lemon extract
- 1 8-ounce carton frozen
- whipped topping,
- 1 tablespoon milk
- 3 cups fresh raspberries or
- frozen raspberries
- without syrup, thawed,
- dried on paper towels
- Mint sprigs, if desired
- Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
- In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
- In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Store in refrigerator.
Perfect Apple Pie
- 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
- 6 cups thinly sliced, peeled apples (6 medium)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
- In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
- Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.