Beas Japanese Fruit Pie Recipes

GRANDMAMA'S JAPANESE FRUIT PIE

Steps:

• Preheat oven to 350. Place raisins in a small bowl and cover with boiling water, set aside for five minutes and then drain.
• Cream together the butter and sugar in a large mixing bowl with an electric mixer until fluffy. Add eggs and beat again until well incorporated, 1-2 minutes.
• Add all other ingredients and stir by hand until well incorporated. Pour into pie shell.
• Bake 35-40 minutes, or until set in the center. Allow to cool completely and then cover and refrigerate several hours before serving.

BEA'S JAPANESE FRUIT PIE

Steps:

• 1. Preheat oven to 325. Dab bottom of pie shell with a little milk or a little egg white to prevent it from being soggy.
• 2. Cream butter and sugar together. I actually do this by hand with a wooden spoon. *Note: Another member, Ann Sumpter, said that you can successfully use 1/2 cup of baking Splenda in lieu of regular sugar. Thanks, Ann.
• 3. Add eggs, vinegar, vanilla and beat well. Add pecans, raisins and coconut and mix well.
• 4. Pour into pie shell, place onto a cookie sheet (in case of a spill over) and bake at 325 for approximately 45-50 minutes.

JAPANESE FRUIT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
• Bake in preheated oven for 40 minutes. Cool before serving.

JAPANESE FRUIT PIE

Steps:

• Stir ingredients together in order given.
• Pour into formed 9" pie shell.
• Bake at 325 for 40 minutes.
• To double the recipe, double all ingredients except margarine. - - - - - - - - - - - - - - - - - - NOTES : To double recipe, double all ingredients except butter.
• Do not use less than the amount listed for one pie, though.

JAPANESE FRUIT PIE

Steps:

• Mix all ingredients and pour into unbaked pie shells.
• Bake at 350 for 40 minutes.