Friday, March 1, 2013

Fruit Cocktail Pie-My $1.96 Experiment

Walking down the isle at Walmart my eyes fell upon cans of fruit cocktail in natural juice... I wondered how it would be in a pie and decided to find out:@) After all, peaches, pears, grapes, pineapple and cherries all make good pies! If you raised an eyebrow at grapes check out this post.
Do you see all those different colors? Each one has it's own flavor, this was a fun pie!

I even used my LeCreuset Paddy O' Pie Bird:@)

Two cans at 98¢ each... that's less than $2 for a fruit pie in winter folks.

Fruit Cocktail Pie
double pie crust
2 (15 oz) cans fruit cocktail, drained-I used 100% natural juice
1/2 C sugar
3 Tblsp A/P flour
1/2 tsp cinnamon-I'd use a little more next time
fresh nutmeg, a few hearty grates
  1. Add bottom crust to pie plate.
  2. Mix fruit, sugar, flour and spices in skillet. Heat on stove until it just begins to thicken. 
  3. Remove from heat and pour into bottom crust. 
  4. Add top crust and poke with fork to vent (or use a pie vent).
  5. Bake at your normal pie crust temperature for approximately 50-60 minutes, or until golden brown. My homemade shortening crust bakes at 400 degrees, store bought crust is around 375 degrees.
Notes:
  • As soon as I added sugar to the drained fruit it began to release a ton of liquid, so I used 3 Tblsp flour and heated the fruit mixture on the stove until it just began to thicken.
  • Is this going to bump apple pie out of first place in my son's eyes? I don't think so, but it's very tasty and it was fun to try something new!
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