Don’t Let the Fruits Fool Ya

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Just in time for Thanksgiving. Our favorite mixed fruit pie. Enjoy!

Don’t let the combo of apples and bananas scare you away. This pie is deeee-licious!

Mixed Fruit Pie

Pastry for a 2 crust pie (for a shortcut, use the ready-made, roll-out type)

1 tablespoon orange zest

2 tablespoons orange juice

1 tablespoon lemon zest

1 tablespoon lemon juice

3 tablespoons flour

1 cup brown sugar, packed

1/2 teaspoon cinnamon

4 cups thinly sliced cooking apples (spy, Granny Smith or yellow delicious. Do not use an eating apple. It will turn out mushy and bland)

2 cups thinly sliced bananas (not real ripe ones, but not green either)

1/3 cup dried cranberries or Craisins

1/4 cup chopped walnuts (optional)


Line pin tin with one crust. Place fruits in large bowl.

Mix other ingredients in a small bowl and the combine gently with fruit. Turn into crust. Dot with 2-3 teaspoons of butter.

Cut remaining crust into strips and weave lattice style over the top, sealing edges well. (May also keep crust whole and then cut a heart out of the center and prick all over with a fork) Either way, seal edges tight and make sure they are pushed snug up to the pie and not on the edges of the pan too much to prevent over-browning.

Bake at 425 degrees for 35-45 minutes or until crust is no longer doughy. (it will take longer with the solid crust.) Serve warm with vanilla ice cream.

TIP: It is worth the investment to purchase a silicone or aluminum pie ring designed to keep edges from over-browning. Tell Santa you’d like one this year.


  1. I must try all three recipes when I find time! My life is busy already without having to bake three cakes. But, I’;ll try to squeeze it in somewhere.

  2. This is one of our favorites for any get together! I get many requests for this recipe.
    Trish O’Connor
    Coldwell Banker Heritage Homes, West Memphis

    8 OZ. Cream Cheese, softened (No low-fat or fat-free
    1 Box Duncan Hines Golden Butter recipe Mix
    1 TBSP. Margarine or Oleo
    ½ c. Wesson Oil
    ½ c. sugar
    ½ c. warm water
    4 large eggs

    Soften the cream cheese in the warm water until most of the lumps are gone. You won’t get all of them out. Add all other ingredients, except eggs. Add eggs one at a time, beating as you go. Bake in a bundt pan or tube pan at 350 Degrees for 50 minutes or until a golden brown.

  3. I must try this recipe. It sounds delicious! Here’s a recipe for a scrumptious, mouth-watering pound cake filled with layers of delectable raspberry mousse.

    Raspberry Mousse Pound Cake
    Pound Cake
    Wet ingredients:
    *2 sticks unsalted butter, plus more for pan
    *1/2 cup vegetable shortening
    *3 cups sugar
    *5 large eggs

    Dry ingredients:
    *3 cups all-purpose flour, plus more for pan
    *1/2 teaspoon fine salt
    *1/2 teaspoon baking powder
    *1 cup milk
    *1 teaspoon vanilla extract
    *A big mixing bowl
    *A medium mixing bowl
    *A spatula
    * Baking pan

    1. Remove the wrapper from the butter to soften the night before baking the cake.
    2. With a mixer, cream the butter and shortening together.
    3. Add the sugar, a little at a time.
    4. Crack eggs, one at a time, beating after each addition.
    5. Stir the dry ingredients in a separate bowl.
    6. Add the milk alternately, changing between the dry ingredients first and then the milk.
    7. Mix in the vanilla extract.
    8. Heat the oven to 350° F.
    9. Pour into a buttered and floured pan.
    10. Bake for one to one and a half flour.
    11. Insert a toothpick in the cake.
    12. Bake until the toothpick comes out clean.
    13. Let the cake cool.

    Raspberry Mousse Filling
    *15-ounce seedless raspberry preserves
    * 1 eight-ounce cream cheese package
    *1 eight-ounce tub of cool whip
    *Small mixing bowl

    1. Whip cream cheese in mixer.
    2. Add raspberry preserve.
    3. Whip in cool whip.
    4. Refrigerate for thirty minutes to set.

    *Raspberry mousse
    1.Cut the cake in half.
    2. Spread the cake with layers of raspberry mousse.
    3. Enjoy!

  4. Thank you for this amazing recipe! I have included one for you below:
    Easy Fruit Cobbler
    1 cup Self Rising Flour
    1 cup Sugar
    1 cup Milk
    1 Stick Oleo or Butter (I prefer butter)
    2 Cans of Fruit Cocktail (drained) – You can substitute and fruit for this (fresh or frozen or canned)
    In a square 8×8 or 9×9 pan, melt your butter in the oven that is heating up to 400 degrees. Mix sugar & flour ingredients together then add milk and hand stir until most of lumps are gone (I use a whisk). Fold in your drained fruit. Remove pan from oven when butter is melted and add to the other mixture slowly. Pour everything back into your pan that was used to melt the butter and bake.
    Bake for 30-40 minutes on 400 degrees.
    Serve warm with or without Ice Cream!

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