No Fuss Fruit Pie

No Fuss Fruit Pie

8

"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

1 h 10 m servings 301 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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

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 w...

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.

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....

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 w...

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 cle...

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 ...

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

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 lem...

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 w...