Fruit and Cream Pie II

SHASTASPEN

"A large pie with 2 types of fruit and a sour cream topping. Any combination of fruit fillings may be used in this pie. Apple, blueberry, peach or cherries all work well."
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Ingredients

1 h servings 388 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 248 mg
  • 10%

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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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix flour and salt together. Pour milk, sugar and oil into one measuring cup, and add all at once to flour. Stir until mixed. Pat dough onto the bottom and sides of a 2 quart casserole dish.
  3. Spread fruit filling over dough and sprinkle with cinnamon. In a medium bowl, combine eggs, sour cream and vanilla. Mix until smooth and pour over fruit filling. Sprinkle top with cinnamon.
  4. Bake in the preheated oven for 45 to 60 minutes, or until topping is set. Allow to cool and store in the refrigerator.

Reviews

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YUMMY! This was super easy to make and tasted great, too. I used 1 can of apple pie filling and cut up 3 white peaches to add to it; I also subbed vanilla yogurt for the sour cream, 'cuz that's ...

Mmmmmm... good!

This recipe is EXCELLENT! I used lowfat sour cream, pre-made crust, and frozen fruit instead of canned. This resulted in a delicious and low calorie fruit pie. Thank you Kathleen!

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