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fruit cocktail pie

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This pie couldn't be easier. If you love fruit cocktail you will love this pie. Bake this great combination of fruits in a nice flaky double crust pie and serve with a big scoop of vanilla ice cream or whipped cream-delicious! photo from Dole

►
(1 rating)
yield serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For fruit cocktail pie

  • 1/2 c
    granulated sugar
  • 3 Tbsp
    quick cooking tapioca
  • 1/4 tsp
    each cinnamon and nutmeg
  • 1 dash
    salt
  • 5 c
    fruit cocktail, in syrup,drained well (40 oz.)
  • 1 Tbsp
    chopped maraschino cherries
  • 1 Tbsp
    lemon juice
  • 2 Tbsp
    soft butter
  • crust for 2 crust pie

How To Make fruit cocktail pie

  • 1
    Make Crisco pie crust dough for double crust pie. Drain fruit cocktail juice into medium saucepan; add sugar,tapioca, cinnamon ,nutmeg and salt. Mix and stir until sugar has melted and tapioca has thickened the sauce. Add fruit cocktail and extra maraschino cherries and bring back to a boil, mix lightly until thickened.
  • 2
    Pour into prepared pie shell.Dot fruit with butter. Make and adjust top crust. flute edges and cut steam vents on top so steam can escape. Brush top with milk and sprinkle with sugar. Bake in 375^ oven for 30 minutes or until crust is browned and flaky. Remove from oven and cool on wire rack. Serve with ice cream or whipped cream.
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