No Fuss Fruit Pie Recipe -
No Fuss Fruit Pie Recipe

No Fuss Fruit Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
  • PREP

    40 mins
  • COOK

    30 mins

    1 hr 10 mins


  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 More Reviews

Most Helpful Positive Review
Feb 09, 2009

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.

Most Helpful Critical Review
Dec 06, 2011

This is an easy recipe, but I wasn't overly impressed. Taste just like the turnovers you buy in the store, except when prepared this way the filling doesn't set up and leaks out once cut. Oh well maybe next time I will try making individual pies and adding some was rather bland.

Jan 15, 2010

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.

Nov 01, 2011

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

Mar 13, 2011

So easy and beautiful! I used one pastry sheet and made individual sized pies using some leftover cherry topping for cheesecake. I baked them on a non-stick-foil lined cookie sheet for easy clean up. Watch the cooking time-30 minutes was way too long. Delicious!

Apr 04, 2011

I only had small cans of pie filling so I made 2 smaller pies. I used poppyseed filling for one & apricot for the other. I sprinkled with a little sugar after brushing with the egg to give it a sweeter crust. Be careful, it started to brown ~ 20 minutes in, so keep an eye on it - you may want to cover with foil if it starts to brown too much & continue cooking for 10 min.

May 11, 2010

Simply delicious, fast and fun. Make it for my friends and their kids all the time.

Oct 14, 2012

I tried this recipe and used frozen blueberries for the filling. To a saucepan I added 2 2/3 cups of frozen blueberries; 2/3 cup of sugar, 1/2 tsp cinnamon; 1/8 tsp nutmeg; the juice of 1/2 lemon; 1/2 Tbsp butter; and 2 1/2 Tbsp of arrow root. I simmered the mixture for 15 minutes and allowed it to cool. I then continued with the recipe as written. It was really good, and my family loved it.


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  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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