Minute Tapioca Fruit Pie Recipes

BLUEBERRY TAPIOCA PIE RECIPE BY TASTY

Blueberry Tapioca Pie Recipe by Tasty image

Here's what you need: sugar, all-purpose flour, tapioca granules, fresh blueberry, lemon juice, premade pie crusts, milk, vanilla ice cream

Provided by Kiano Moju

Yield 8 servings

Number Of Ingredients 8

Ingredients

7 tablespoons sugar, divided
1 tablespoon all-purpose flour
2 tablespoons tapioca granules
4 cups fresh blueberry
1 tablespoon lemon juice
2 premade pie crusts
1 tablespoon milk
vanilla ice cream, for serving

Steps:

Preheat the oven to 425˚F (220˚C).
In a medium bowl, combine 6 tablespoons of sugar, the flour, and tapioca granules.
Sprinkle the sugar mixture over the blueberries in a large bowl. Add the lemon juice and stir to combine.
Line an 8-inch (20-cm) metal pie tin with 1 of the pie crusts.
Spoon the blueberry mixture into the crust. Place the other crust on top. Press the edges of the crusts together with a fork and trim any excess dough around the sides with scissors.
Brush the milk over the top crust and sprinkle with the remaining tablespoon of sugar. Cut a few slits in the top to release steam as the pie bakes.
Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 30-35 minutes more, until the crust is golden brown and the filling is bubbling.
Cool the pie on a wire rack for at least 2 hours to let the filling set.
Slice and serve with ice cream.
Enjoy!

Nutrition Facts : Calories 306 calories, Carbohydrate 46 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 18 grams

PEACH PIE

Peach Pie image

Treat them to Southern hospitality no matter where you live with some Peach Pie! This luscious Peach Pie is a shoe-in to be belle of the dessert buffet.

Provided by My Food and Family

Categories Recipes

Time 1h20m

Yield Makes 10 servings.

Number Of Ingredients 6

Ingredients

4 cups sliced peeled peaches
3/4 cup sugar
1/4 cup MINUTE Tapioca
1 Tbsp. lemon juice
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine

Steps:

Preheat oven to 400°F. Mix peaches, sugar, tapioca and lemon juice. Let stand 15 minutes.
Place 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

KRAFT BLUEBERRY PIE WITH TAPIOCA

Kraft Blueberry Pie With Tapioca image

Printed on the back box of Kraft Minute Tapioca and found on the Kraft site, this was the first berry pie recipe I ever tried when I was a teenager. Since that time the recipe has never failed me. Usually I use a variety of locally grown berries in addition to or in place of the blueberries: marionberries, raspberries, strawberries, blackberries, etc. Berry season here in Oregon is quickly approaching and we are anxious to start cooking with them again! I've also subbed brown sugar for part of the white sugar and used vanilla extract for almond. This is a very forgiving recipe. I searched high and low all over Recipezaar to see if this recipe were posted and by all accounts it is not. That surprises me considering this recipe has been around for ages! You will need a double crust to prepare the pie. Last year, we enjoyed the pie topped with this: Recipe #298399

Provided by COOKGIRl

Categories Dessert

Time 1h5m

Yield 1 berry pie

Number Of Ingredients 8

Ingredients

4 cups fresh blueberries, stemmed and washed (read Intro)
1 cup unbleached white sugar
1/4 cup minute tapioca ("instant")
1 tablespoon fresh lemon juice (in a bind, I've used lime and orange juice)
1/2 teaspoon almond extract (my addition)
1/4 teaspoon ground cinnamon
1 prepared double pie crust
1 tablespoon butter

Steps:

Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
PREHEAT oven to 400°F.
Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
Let stand 15 minutes.
Fill the pie pan with the berry mixture.
Dot top of pie with butter.
Cover top with second pie crust.
Seal and flute edge. Cut several slits in top crust to allow steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
Cool about 10 minutes before slicing.
Serve with ice cream, whipping cream, etc.

Nutrition Facts : Calories 2321.8, Fat 73.3, SaturatedFat 22.4, Cholesterol 30.5, Sodium 1274.4, Carbohydrate 417.7, Fiber 21, Sugar 292.8, Protein 15.6

TRIPLE FRUIT PIE

Triple Fruit Pie image

My goal is to create pies as good as my mother's. I came up with this recipe to use up fruit in my freezer. The first time I made it, my family begged for seconds. If I continue making pies this good, maybe someday our two daughters will be striving to imitate mine! -Jeanne Freybler, Grand Rapids, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1-1/4 cups each fresh blueberries, raspberries and chopped rhubarb
1/2 teaspoon almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
1 tablespoon lemon juice

Steps:

In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 400° for 20 minutes. Reduce heat to 350°; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.

Nutrition Facts : Calories 410 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 69g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.

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