This collection of 6 easy to make Juicy Fruit Pie Recipes will make you want to run straight to the kitchen and break out your rolling pin. From peach to plum, to cranberry pie, you wont know which one to try first. They are all insanely delicious!
There’s good reason why so many people love pie- some people even say it’s better than cake! Pies can really be anything- they can have silky smooth fillings, or chunky fruity fillings. They can have super flakey crusts or have a crumbly cookie texture.
As a trained pastry chef I have played around with many pie recipes- especially fruit pies! In this post you will find 6 juicy fruit pie recipes from my blog that are all well loved. Some are made with a classic pie dough and some with a cookie crust but they are all delicious!
FAQ about Fruit Pie Recipes
How do you store fruit pies? The best way to store a fruit pie is to keep it in the fridge for 5-7 days depending on the type of pie you have.
How do you keep fruit pies from being runny? Depending on the fruit pie you have you may need corn starch or more flour to soak up the juices. Also a good tip is to let your pie cool down completely before cutting into it to let the inside settle and firm up.
How long are fruit pies good for? Usually pies with fruit last 5-7 days in the fridge.
Are fruit pies healthy? They definitely can be! It depends on how much added sugar you are adding to the filling.
Can you freeze a fruit pie? Yes you can freeze either an unbaked fruit pie in the freezer for up to 3 months, or freeze a baked pie for up to 2 months. To freeze, wrap the pie well in aluminum foil or sealed in and airtight freezer safe bag.
6 Juicy Fruit Pies Including The Best Caramel Apple Pie
- 2 9" Pre made pie crusts (homemade or store bought)
- 4 Gala Apples
- 1/4 cup lemon juice
- 2 tbsp all purpose flour Plus 1 teaspoon divided
- 1/4 cup granulated sugar Plus 1 teaspoon divided
- 1/2 tsp ground cinnamon
- 3-6 Tbsp Caramel sauce store bought or homemade
- 1 egg for egg wash
- turbinado sugar for garnish
Prepare the apple filling
- Preheat the oven to 375° F. Peel and slice 4 medium apples into 1/4- 1/2 inch slices. Place the slices in a medium sized bowl and pour 1/4 cup lemon juice over them. Mix lightly. Set aside while you prepare the dry ingredients.
- In a large bowl combine 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon.
- In a small pinch bowl, combine the remaining 1 teaspoon flour and 1 teaspoon sugar. Mix to combine. Sprinkle this mixture all over the bottom of one pie crust.
- Drain the apple slices- pour them out onto a few paper towels. Dry them as best as you can then mix them into the dry ingredients in the large bowl. Toss the apples to coat them evenly.
Assemble the pie
- Layer one layer of apples on the bottom of the pie and top with 1-2 tablespoons of caramel sauce. Repeat until there are no more apples left. Finish with a last drizzle of caramel sauce. Use 3-6 tbsp- as much or as little as you like!
Prepare the pie crust
- Decide which design you are using. Please see the original post for ideas!
- For a simple pie decoration- roll out the pie crust on a floured surface into a 10" round with 1"2 thickness. Fold the crust onto the rolling pin, lift and place it on top of the pie. Trim and crimp the edges with the tines of a fork or your fingers. Add 3 1" slits into the middle of the pie to let steam escape. Alternatively you can choose to make a lattice crust. See post for step by step instructions!
- Whisk an egg in a small bowl and brush it over the pie crust. Sprinkle with turbinado sugar and bake for 30-35 minutes. The pie is down when its golden brown and bubbly!
- Cool completely before cutting into it.