No Fuss Fruit Pie
Nothing could be easier than this fruit pie made with puff pastry sheets. Add your favorite prepared pie filling—cherry, apple, blueberry—and you've got a delicious, homemade pie.
Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
1 can (21 ounces) cherry pie filling or apple or blueberry pie filling
1 tablespoon confectioners' sugar
1 egg
1 tablespoon water
1 can (21 ounces) cherry pie filling or apple or blueberry pie filling
1 tablespoon confectioners' sugar
Instructions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners' sugar.
Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners' sugar.
No Fuss Fruit Pie
Nothing could be easier than this fruit pie made with puff pastry sheets. Add your favorite prepared pie filling—cherry, apple, blueberry—and you've got a delicious, homemade pie.
Directions
Print
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners' sugar.
Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed1 egg1 tablespoon water1 can (21 ounces) cherry pie filling or apple or blueberry pie filling1 tablespoon confectioners' sugar
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