Easy Fresh Fruit Pie Recipe+Video
Easy Fresh Fruit Pie Recipe+Video
The most beautiful and delicious fruit pies you will make! Sweet, buttery, perfect for spring and summer parties, holidays or gatherings.
Adding fruit to desserts will make them better! If you like fruit snacks, you will also like our fruit pizza, cheesecake fruit salad and mini fruit tarts.
Simple fresh fruit pie
Fruit pie is a very simple dessert that can be used for dinners, summer parties and family picnics. They are fresh, light and sweet. This fresh fruit pie is easy to make! When everything is done, it looks very impressive, but it only requires a few ingredients and a few steps.
Which fruit works best? You can use almost any fruit you like. Although I will stay away from more sturdy fruits such as apples. Some of my favorites include raspberries, blueberries, blackberries, strawberries and kiwi. You can also use sliced ​​peaches, apricots and bananas.
- For the citrus/sour taste, grapefruit, blood orange, nectarine, lemon, and lime can be used.
- You can choose to use one fruit or mix and match to cover the pie. The pie is especially beautiful when you place different fruits in a circular pattern.
- Some non-fresh fruit ingredients you can use include toasted coconut or almond flakes.
How to make fruit tarts
You can make this beautiful pie from start to finish in an hour. How great is that?
This recipe has several different working parts. There are crusts, fillings, toppings and glazes. Each has its own set of ingredients and instructions. We will guide you through every step!
Crust
For the crust, you need powdered sugar, flour and butter. The butter should be softened and cut into pieces.
Make sure the oven is preheated to 350 degrees. Add powdered sugar, flour and butter to the food processor. Stir the mixture until the dough starts to merge. Press the shell mixture into a 12-inch tart pan, making sure to press it into the grooved edge.
Bake the crust for 12-15 minutes. Its edges should be light brown. Remove the crust from the oven and let it cool completely.
Stuffing
The filling needs cream cheese, sugar and vanilla.
To make the filling, whisk together the cream cheese, sugar and vanilla. Spread the filling evenly on the baked tart crust. Place berries and fruits on top of the filling and cover evenly.
Fruit pie glaze
For the glaze, you will need a jar of frozen concentrated lime juice, cornstarch, fresh lime juice and sugar.
To make the glaze, add lime juice, cornstarch, lime juice and sugar to a small saucepan. Simmer the mixture over medium heat, stirring often. Boil the glaze until it becomes transparent and thick-about 2-3 minutes.
Let the glaze cool to room temperature before use.
Recipe tips + frequently asked questions
How to prevent the pastry from getting wet? Your crust should remain strong unless you want to make it ahead of time. If you are worried, add a thin layer of melted chocolate. For this dessert, I recommend using a thin layer of white chocolate. Let the chocolate harden before adding the filling.
Can I use a pre-made pie crust? You can use pre-made pie crust or graham cracker crust to make this dessert. However, the end result will be slightly different from what this recipe requires. The crust of this pie is more like a shortbread cookie, and the crust is crisper and has a different taste. Of course, the graham cracker crust will produce the taste of graham crackers.
Made in advance? After a few hours, the berries will start to deteriorate. If you want to make this in advance, I suggest making the crust and filling. Put the glaze in a separate container. Cover both and store in the refrigerator for up to 2 days. You can cut the fruit and assemble the dessert a few hours before serving.
Can I make mini fruit tarts? You can easily make this recipe into mini pies. Divide the dough into five 4-inch small pie pans. Bake at 350 degrees for 7-9 minutes. Once cooled, divide the filling evenly into crusts. Add fruit and glaze.
Storage + Service
How to store and freeze fruit tarts? You can freeze the shell and filling for up to 1 month. Make sure it is cool and secure, then wrap it tightly with plastic wrap, and then wrap it with foil. Allow to thaw, add berries and glaze before eating.
How to store leftovers? Cover the remaining pie with foil and store in the refrigerator for 1-2 days. The berries will become mushy, but they are still edible.
Cutting and serving: The pie taken out of the baking tray is easier to cut. For easier removal, use a pie tray with a removable bottom. Spring disks can also work. When slicing, use a hot knife. Dip the blade in hot water, wipe and cut. Clean and preheat the blade as needed.
For more fruit desserts, please check:
Course dessert
American cuisine
Preparation time 30 minutes
20 minutes cooking time
12 servings
Author Little Luna
For the crust:
- 1/2 cup powdered sugar
- 1 1/2 cups flour
- 12 tablespoons butter softened and cut into chunks
Filling:
- 1 8 ounce package cream cheese softened
- 1/2 cup sugar
- 1 teaspoon vanilla
Toppings:
- Fresh berries and/or fruits of your choice kiwi, orange, etc.
For glazing oil:
- 1 6-ounce can frozen concentrated lime juice
- 1 tablespoon cornstarch
- 1 tablespoon fresh lime juice
- 1/4 cup sugar
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Preheat the oven to 350 degrees. Add powdered sugar, flour, and butter to a food processor and mix until the dough starts to blend. Press the shell mixture into a 12-inch tart pan, making sure to press it into the grooved edge. Bake for 12-15 minutes, until the edges are light brown. Remove from the oven and cool completely.
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To make the filling, whisk together the cream cheese, sugar and vanilla. Spread the filling evenly on the baked tart crust. Place berries and fruits on top of the filling and cover evenly.
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To make the glaze, add lime juice, cornstarch, lime juice and sugar to a small saucepan. Simmer the mixture over medium heat, stirring often. Cook until transparent and thick, about 2-3 minutes. Cool to room temperature.
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Using a pastry brush, gently brush the glaze on the top of the pie, being careful not to crush the fruit. Refrigerate until ready to eat.
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