Skip to main content

Sponsored Content

Impressive Fruit Pies and Tarts Made Easy

May 11, 2016 03:31AM ● Published by Family Features

Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a recipe for Perfect Apple Pie.

Make Crusts Extra Special
When making a top crust for pies, these tips can help you make them look extra special.
Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.

For more delicious recipes, visit www.pillsbury.com/pie.

Fresh Berry Cream Tart

Ingredients

Crust
  • 1 Pillsbury refrigerated pie crust
  • (from 14.1-ounce box), softened
  • as directed on box
Filling
  • 1 8-ounce package cream cheese,
  • softened
  • 1/3 cup sugar
  • 1 tablespoon orange-flavored liqueur
  • or orange juice
  • 4 cups assorted fresh whole berries
  • (small strawberries, blueberries,
  • raspberries, and/or blackberries)
  • 1/3 cup red currant jelly, melted

Preparation

  1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  2. In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.

Lemon Raspberry Pie

Ingredients

Crust
  • 1 Pillsbury refrigerated pie
  • crust (from 14.1-ounce
  • box), softened as
  • directed on box
  • 1 teaspoon flour
  • 2 tablespoons finely
  • chopped pecans
Filling
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2 tablespoons margarine or
  • butter
  • 1 egg yolk, beaten
  • 1/4 to 1/3 cup lemon juice
Topping
  • 2 3-ounce packages cream
  • cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 1 8-ounce carton frozen
  • whipped topping,
  • thawed
  • 1 tablespoon milk
  • 3 cups fresh raspberries or
  • frozen raspberries
  • without syrup, thawed,
  • dried on paper towels
  • Mint sprigs, if desired

Preparation

  1. Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  2. In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
  3. In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Store in refrigerator.

Perfect Apple Pie

Ingredients

Crust
  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
Filling
  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

Preparation

  1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Sponsored by Pillsbury

Family Features Family Features Food
  • The Boutique Bridal Show

    01/21/2018
    01:00PM — 04:00PM

    The Boutique Bridal Show is intimate, organized and effective. Our focus is on vendors and brides...


  • Citizenship Classes

    01/22/2018
    05:00PM — 07:30PM

    NINE WEEK COURSE Beginning Wednesday, January 17th MONDAY AND WEDNESDAY EVENINGS 5:00-7:30 P.M....


  • 3D Printing 101

    01/23/2018
    04:30PM — 05:30PM

    Have a child or teenager interested in learning the basics of creating and printing on a 3D print...


  • The Greater Iberia Chamber of Commerce Annual Banquet is Thursday, Jan 18th at the Cade Community...


  • Citizenship Classes

    01/17/2018
    05:00PM — 07:30PM

    NINE WEEK COURSE Beginning Wednesday, January 17th MONDAY AND WEDNESDAY EVENINGS 5:00-7:30 P.M....


  • Lin Emery and the Appeal of Kinetic Sculpture

    01/17/2018
    06:00PM — 08:00PM

    Join us for a special lecture with Art Historian and Physicist Philip Palmedo that celebrates the...


  • The Greater Iberia Chamber of Commerce Annual Banquet is Thursday, Jan 18th at the Cade Community...


  • Join four-time competitor and two-time American Ninja Warrior finalist Cass Clawson for the grand...


  • Free-Throw Thursdays

    01/18/2018
    04:00PM — 05:00PM

    Every Thursday of the months of January and February join friends and fellow basketball lovers fo...


  • The Greater Iberia Chamber of Commerce Annual Banquet is Thursday, Jan 18th at the Cade Community...


  • Friends of the Library Mystery Book Sale

    01/20/2018
    10:00AM — 04:00PM

    Support the Friends of the Library by heading down to the Main Library in downtown Lafayette and ...


  • The Boutique Bridal Show

    01/21/2018
    01:00PM — 04:00PM

    The Boutique Bridal Show is intimate, organized and effective. Our focus is on vendors and brides...


  • Citizenship Classes

    01/22/2018
    05:00PM — 07:30PM

    NINE WEEK COURSE Beginning Wednesday, January 17th MONDAY AND WEDNESDAY EVENINGS 5:00-7:30 P.M....


  • 3D Printing 101

    01/23/2018
    04:30PM — 05:30PM

    Have a child or teenager interested in learning the basics of creating and printing on a 3D print...


  • Citizenship Classes

    01/24/2018
    05:00PM — 07:30PM

    NINE WEEK COURSE Beginning Wednesday, January 17th MONDAY AND WEDNESDAY EVENINGS 5:00-7:30 P.M....


  • Heart Notes with Ashana Sophia

    01/24/2018
    06:00PM — 08:00PM

    From the atoms that make up your body to the spiraling Milky Way galaxy, everything is an express...


  • Cinema on the Bayou

    01/24/2018
    06:30PM

    The 13th Cinema on the Bayou Film Festival has selected nearly 180 films, including World, U.S. a...


  • Free-Throw Thursdays

    01/25/2018
    04:00PM — 05:00PM

    Every Thursday of the months of January and February join friends and fellow basketball lovers fo...


  • Tutor Training Workshop

    01/25/2018
    05:00PM — 07:30PM

    TUTOR TRAINING WORKSHOP Thursday, January 25 and Thursday, February 1 5:00-7:30 p.m. Tu...


  • Blowout Book Sale

    01/27/2018
    10:00AM — 05:00PM

    Come to the Hilliard Store for a blowout book sale! Select titles will up to 50% off. Members can...


  • Citizenship Classes

    01/29/2018
    05:00PM — 07:30PM

    NINE WEEK COURSE Beginning Wednesday, January 17th MONDAY AND WEDNESDAY EVENINGS 5:00-7:30 P.M....


  • Citizenship Classes

    01/31/2018
    05:00PM — 07:30PM

    NINE WEEK COURSE Beginning Wednesday, January 17th MONDAY AND WEDNESDAY EVENINGS 5:00-7:30 P.M....


  • Flex your creative writing muscles at a literature workshop organized by the Acadiana Writing Pro...


  • Free-Throw Thursdays

    02/01/2018
    04:00PM — 05:00PM

    Every Thursday of the months of January and February join friends and fellow basketball lovers fo...


  • Tutor Training Workshop

    02/01/2018
    05:00PM — 07:30PM

    TUTOR TRAINING WORKSHOP Thursday, January 25 and Thursday, February 1 5:00-7:30 p.m. Tu...


  • During February's workshop, the legendary Jackie Miller of Iota, Louisiana, will be leading a tra...


  • Courir de Mardi Gras

    02/04/2018
    10:00AM — 04:00PM

    Join us at Vermilionville on Sunday, February 4th, from 10:00 a.m. to 4:00 p.m, as we bring a tra...


  • Citizenship Classes

    02/05/2018
    05:00PM — 07:30PM

    NINE WEEK COURSE Beginning Wednesday, January 17th MONDAY AND WEDNESDAY EVENINGS 5:00-7:30 P.M....


  • Trivia Time

    02/05/2018
    06:00PM — 07:00PM

    Think you know your trivia? Have you watched way too many Rom-Coms and think you can beat out oth...


  • Citizenship Classes

    02/07/2018
    05:00PM — 07:30PM

    NINE WEEK COURSE Beginning Wednesday, January 17th MONDAY AND WEDNESDAY EVENINGS 5:00-7:30 P.M....


  • Join the theatre department as select students perform pieces of poetry, monologues, and short sc...


  • Lafayette Reads Together Film Screening

    02/07/2018
    06:00PM — 07:45PM

    As a part of the Lafayette Read Together event, two films will be screened in February for those ...


 

 

January 2018 - 10th Anniversary Issue