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Fruit Cup Pie

Pie.Chef's picture
  Double crust pie pastry 1
  Sugar 3⁄4 Cup (12 tbs)
  Quick cooking tapioca 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Diced peaches 2 Cup (32 tbs)
  Diced pears 2 Cup (32 tbs)
  Seedless green grapes 1 Cup (16 tbs)
  Chopped maraschino cherries 2 Tablespoon
  Lemon juice 1 Tablespoon

Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry; trim pastry to edge of pie plate.
In mixing bowl combine sugar, tapioca, cinnamon, nutmeg, and dash salt.
Add peaches, pears, grapes, maraschino cherries, and lemon juice; toss.
Let stand 5 minutes.
Turn fruit mixture into the pastry-lined pie plate.
Cut slits in top crust for escape of steam; place atop filling.
Seal and flute edge.
If desired, brush with milk; sprinkle with sugar.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes longer or till golden.
Cool pie on rack before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1642 Calories from Fat 226

% Daily Value*

Total Fat 25 g38.7%

Saturated Fat 9.9 g49.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 48.9 mg2%

Total Carbohydrates 365 g121.7%

Dietary Fiber 17.2 g68.9%

Sugars 268 g

Protein 8 g15.5%

Vitamin A 36.9% Vitamin C 280.7%

Calcium 30.3% Iron 15%

*Based on a 2000 Calorie diet


Fruit Cup Pie Recipe