No Fuss Fruit Pie

Nothing could be easier than this fruit pie made with puff pastry sheets. Add your favorite prepared pie filling—cherry, apple, blueberry—and you've got a delicious, homemade pie.
  • thaw: 40 minutes
  • prep: 10 minutes
  • bake: 30 minutes
  • cool: 15 minutes
  • total: 10 minutes
  • Serves: 9

Recipe

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 egg
  • 1 tablespoon water
  • 1 can (21 ounces) cherry pie filling or apple or blueberry pie filling
  • 1 tablespoon confectioners’ sugar

Directions

  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

  2. Unfold 1 pastry sheet on a baking sheet.  Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture.  Unfold the remaining pastry sheet and place over the filling.  Crimp the edges with a fork to seal.  Brush with the egg mixture. Cut several slits in the top of the pastry.

  3. Bake for 30 minutes or until the pastry is golden brown.  Cool the pastry on the baking sheet on a wire rack for 15 minutes.  Sprinkle with the confectioners' sugar.

  4. Recipe Note: For easier clean-up, line the baking sheet with parchment paper.

Stuffed Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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