3 Fruit Pie Recipes That Will Impress Mom

3 Fruit Pie Recipes That Will Impress Mom

Whip up one of these 3 deliciously easy fruit pie recipes for Mother’s Day.

By: Adam Easterling

Your mom is a blue ribbon lady in your life, right? Serve her a prize-worthy pie as a big, round, delicious thank you. Here are three scrumptiously simple pie ideas.

1. Crumbly Apple Pie
Prep time: 10 minutes
Cook time: About 40 minutes
Cost: $
Difficulty: Easy

1 23 cm (9-inch) pie shell
5 Granny Smith apples, peeled, cored, thinly sliced
50 mL (1/4 cup) white sugar
50 mL (1/4 cup) brown sugar
175 mL (3/4 teaspoon) ground cinnamon
75 mL (1/3 cup) white sugar
425 mL (3/4 cup) all-purpose flour
90 mL (6 tablespoons) butter


  1. Preheat oven to 200 C (400 F)
  2. Mix 50 mL (1/4 cup) white and brown sugar and cinnamon; toss with apples. Arrange coated apples in pie shell
  3. Mix 75 mL (1/3 cup) sugar with flour; cut in butter until crumbly. Spoon topping mixture over apples
  4. Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes

2. Spiced Plum Pie
Prep time: 20 minutes
Cook time: 1 hour, 30 minutes
Cost: $
Difficulty: Intermediate

1 double crust pie shell
45 mL (3 tablespoons) plus 250 mL (1 cup) sugar
7 mL (1 1/2 teaspoons) ground cinnamon, divided
30 mL (2 tablespoons) corn-starch
10 mL (2 teaspoons) finely grated orange peel
2 mL (1/2 teaspoon) ground cardamom
1 mL (1/4 teaspoon) ground nutmeg
1 mL 1/4 teaspoon ground cloves
1 mL (1/4 teaspoon) salt
1135 mL (2 1/2 pounds) plums, halved and pitted, each half cut into 4 wedges



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  1. Preheat oven to 190 C (375 F)
  2. Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside
  3. Whisk 250 mL (1 cup sugar), 7 mL (1 1/2 teaspoons) cinnamon and next 6 ingredients in large bowl
  4. Add plums and toss to coat
  5. Spoon filling into crust, mounding slightly in centre
  6. Drape top crust over filling. Press top and bottom crust edges together. Fold edges under; crimp
  7. Using sharp knife, cut 4 2.5 cm (2-inch-long) slits in centre of top crust to allow steam to escape
  8. Sprinkle reserved cinnamon sugar over crust
  9. Bake pie 30 minutes
  10. Remove pie from oven and tent with aluminium foil to prevent browning. Continue to bake until filling bubbles thickly through slits, about 1 hour longer
  11. Cool completely on rack

3. No Bake Peach Pecan Pie
Prep time: 25 minutes
Chill time: About 3 hours
Cost: $
Difficulty: Easy

1 pie shell
1000 mL (4 cups) canned peaches, sliced
250 mL (1 cup) granulated sugar
45 mL (3 tablespoons) cornstarch
250 mL (1 cup) water
15 mL (1 tablespoon) lemon juice
30 mL (2 tablespoons) unsalted butter
250 mL (1 cup) pecans
Whipped cream, optional


  1. Preheat the oven to 220 C (425 F)
  2. Roll out the pie shell in a pie pan. Bake until cooked, about 20 minutes
  3. In a food processor, mince 375 mL (1 1/2 cups) of peaches
  4. Combine sugar, corn-starch, and water into a saucepan and whisk until smooth
  5. Add in the pureed peaches and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice
  6. Fold in the butter and remaining peach slices
  7. Chill until thickened, then add mixture to cooked pastry shell and chill for at least 3 hours
  8. Top with pecans and whipped cream and serve

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