Glazed Tropical Fruit Pie Recipes

GLAZED TROPICAL FRUIT PIE

Steps:

• Mango and papaya should be peeled and cut into 1 inch pieces. Kiwi should be sliced and peeled.
• In small saucepan combine the cornstarch and the juice and cook stirring until thickened and bubbly. Cook for 2 more minutes after it reaches this stage. Continue to stir. Transfer to a bowl, cover and cool for 30 minutes.
• Divid mix between 3 small bowls. Fold one fruit into the mix in one bowl. Spoon the fruit into the shell. Arrange as desired.
• Cover and chill for 3 to 4 hours. Top with topping when serving.
• Note if you use a non dairy topping or omit it and use a Vegan crust, this dessert is vegan.

GRANDDAUGHTER'S FRUIT PIE

Steps:

• Preheat oven to 400 degrees F.
• For the crust: Place flour and sugar in bowl, cut in shortening. Add fruit juice. Mix until dough forms a ball. Add more juice if necessary. Divide ball into 2 pieces and roll out.
• For the filling: Combine pineapple, oranges, cherry pie filling, cranberry sauce, sugar, tapioca, cinnamon and lemon juice. Line a 9-inch deep-dish pie plate with half of the rolled out pastry. Add filling, dot with margarine and top with other half of pastry. Make several slits in top crust. Bake 50 to 60 minutes or until crust is golden brown. Remove from oven. Mix together the powdered sugar and lemon and brush glaze on the pie.

JUICY FRUIT PIE

Steps:

• Combine fruit in a medium bowl, then transfer 2 cups of the fruit mixture to a smaller bowl & mash with a fork. Set aside.
• In a medium saucepan, mix together the cornstarch & apple juice until cornstarch is completely dissolved.
• Add mashed fruit & cook over medium heat about 7-10 minutes, until mixture is thickened.
• Stir in lemon juice & remaining fruit.
• Pour fruit mixture into pie crust & chill at least 4 hours, until set.
• Serve with vanilla yogurt or frozen yogurt.

GLAZED FRESH BERRY PIE

Steps:

• First, bake the deep dish pie shells according to the instructions on the box, then let cool as you prepare the rest of the recipe.
• To make glaze, crush 2 cups strawberries; add cold water to make 2 cups juice mixture. Pour into small heavy saucepan and place over medium-high heat; bring to a boil. Reduce heat and simmer for 3 minutes; strain and add cold water to make 2 cups.
• In heavy saucepan, combine sugar, cornstarch and salt. Gradually whisk in strawberry juice mixture and bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until mixture is thick, stirring constantly. Cool glaze slightly.
• Generously fill baked pie shells with the fresh strawberries and blueberries. Divide the glaze in half, then pour over the fruit in each pie. Put in refrigerator for 2 to 3 hours or until glaze is chilled and set.
• Just before serving, whip cream with some icing sugar and a splash of vanilla to sweeten. Enjoy this fantastic summer dessert! Everyone will ask for seconds.

CHEESECAKE WITH GLAZED FRUIT

Steps:

• 1. Prepare crust by mixing graham cracker crumbs, confectioners sugar, butter and cinnamon. With back of spoon, press firmly on bottom and sides of 9" pie pan. Chill.
• 2. Preheat oven to 350 degrees. Let cream cheese soften at room temperature then beat with lemon rind until very creamy using an electric mixer. Add next three ingredients and beat at medium speed until blended, then beat for 5 minutes until smooth and creamy. Pour into crust and bake about 30 minutes; cool.
• 3. To decorate and glaze, put a hulled large strawberry n the center of pie. Arrange strawberry halves petal fashion around the center strawberry. Surround with blueberries. Cut pineapple slices in 1 1/2" wedges and arrange alternately with apricot halves around the edge of pie.
• 4. To prepare glaze: in small saucepan blend cornstarch, pineapple/apricot syrup and 1 teaspoon of lemon juice. Cook, starring over low heat until clear and thickened. Cool slightly. Spoon glaze carefully over fruit using just enough to cover.

FRESH NO-BAKE FRUIT PIE

Steps:

• Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
• Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
• Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.