Best Fruit Pies No Crust So Easy Recipes

CRUSTLESS BLUEBERRY PIE

Steps:

• Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
• To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
• To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don't scramble them.
• Ad the eggs, extracts, and whisk to combine.
• Pour the wet mixture over the dry and stir to combine; don't overmix.
• Add 2 cups blueberries and stir to combine; batter is very thick.
• Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
• Evenly sprinkle 1/4 cup blueberries over the top.
• Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
• Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.

FRUIT PIES NO CRUST SO EASY

Steps:

• 1. Heat oven to 350^. Place fresh fruit into a sprayed or greased 10-inch pie plate.(mix with spices preferred for the fruit you are using).
• 2. Beat all remaining ingredients in a blender for 15 seconds on high or 1 minute with hand beater. Pour over fresh fruit in pie plate.Bake for about 55 minutes or until knife inserted in center comes out clean.
• 3. If using canned pie filling pour blender mixture into pie plate then spoon pie filling evenly over top. Bake about 25 minutes.

FRESH NO-BAKE FRUIT PIE

Steps:

• Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
• Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
• Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

NO-BAKE FRESH FRUIT PIE

Steps:

• Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
• In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.
• Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.

NO-BAKE FRUIT PIE CRUST

Steps:

• Grind the seeds, nuts & coconut to a fine meal in a food processor.
• Add the raisins & dates & process to a ball.
• When pressing the mixture into a 9 1/2 inch, deep dish pie plate, the crust should be about 1/4" thick. Flute the edges & the crust is ready to fill.