197: No-Bake Fresh Fruit Pie (Blueberry-Peach-Apricot)

I wanted to make a fruit pie for a potluck because I wanted to be sure to have something that could sit out without needing refrigeration. I also wanted something easy, since I didn’t have a ton of time to bake and I didn’t feel like making anything too fussy. I eventually found the recipe for a No-Bake Fresh Fruit Pie, which seemed perfect. The filling cooks on the stove, so that you only have to bake your pie crust. There’s no top crust, which can sometimes be a very frustrating part of making a pie. It seemed like a great situation.

I made my usual pie crust. For the filling, I used a combination of blueberries and apricots, with one peach. The instructions were pretty easy to follow. I cooked the filling for about 10 minutes, but not longer even though I wasn’t sure that it was clear enough. It was late at night so I wasn’t able to let it cool as much as I would have liked before I poured it in the pie crust. I bought some whipped topping right before the potluck to top it with.

No-Bake Fruit Pie (Blueberry-Peach-Apricot)

This tasted pretty good, but I wish I had cooked it longer. The filling was definitely not firm – it oozed and spread out after I cut the pie. Still tasty enough (although I didn’t hear from anyone else about it), but not the best presentation. I suppose the filling, with the amount of time I cooked it, was more of a cobbler-filling consistency. While it may have been runny like how a cherry pie can be runny, there seemed to be a lot more liquid than that. [I don’t eat a lot of pie, so it’s hard for me to make appropriate comparisons.]

This was pretty good, and I suggest it if you want to make a fruit pie from scratch but don’t want the hassle of making a top crust or streusel. Just be sure to cook the filling until it’s really thick.

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