Easy No-Bake Fruit Pies
Everyone will love these No-Bake Fruit Pies which are super easy to make and require only a handful of ingredients. Whether it is strawberry, cherry, blueberry, or peach, they are going to be a huge hit with anyone you serve them to!
A big thank you goes out to LeAnne Campbell, Ph.D., author of The China Study Cookbook and the creator behind this recipe.
You just can’t beat a delicious homemade fruit pie! There’s so much room for variation when you make these lovely masterpieces, so you’re sure to please everyone. They are perfect for birthdays, summertime parties, and outdoor gatherings. You don’t even need a special occasion to enjoy them! These Rainbow Fruit Skewers are another delicious fruity dessert.
What is a typical fruit pie?
Fruit pies will vary in style and filling from recipe to recipe, however, there are four typical things you’ll usually always find–fruit, sweetener, thickener, and a pie crust.
Variations can be used for all of the ingredients to customize the perfect pie to fit any occasion or personal taste. Use fresh fruit for the best results. A store-bought pie crust works fine, or make your own healthy crust like this Easy Gluten-Free Pie Crust.
Types of fruit filling options
The fruit filling is the biggest deciding factor in my opinion. Sure frozen fruit can be used, but in the summertime when there’s plenty available, you just can’t beat fresh fruit.
The options are plentiful and include all of the fruits listed below. My guess is that you may be able to think of other ideas that aren’t even listed here.
- Blueberry
- Strawberry
- Peach
- Apple
- Blackberry
- Fig
- Cherry
- Rhubarb
I even imagine combinations from this list that would be amazing like apple and cinnamon, or strawberry and rhubarb. There’s a Strawberry Chia Jam recipe on this site that sounds like a terrific filling as well.
Ingredients needed
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
The simple wholesome ingredients you’ll need to make this recipe are usually easy to find in many grocery stores. They are not specialty items which makes it even better.
- Fruit- Fresh or frozen berries or sliced fruit
- Sweetener- Raw cane sugar is what the recipe author recommends, and other sweeteners can also be used.
- Thickener- Cornstarch works great as a thickener. Other good options include arrowroot powder or tapioca starch.
- Water
- Pie crust- Homemade or store-bought pie crusts are both good options. For more crust options, take a peek at this list of 3 Easy Vegan Pie Crusts.
Pie crust options
I have found that store-bought graham cracker pie crusts are often vegan, so they are an option. However, making your own homemade pie crust is pretty simple and keeps these pies completely oil-free and lower in fat.
Recipe creator, LeAnne Campbell, has an awesome recipe for an Easy Gluten-Free Pie Crust that only takes a few minutes to make and is out of this world. It is perfect for making fruit pies!
I also have a great Chocolate Pie Crust Recipe on this website that is not very sweet, but if you make the fruit filling and allow it to set up in the pie crust overnight, it really sweetens it up nicely.
How to make a fruit pie
Decide whether to use a store-bought graham cracker pie crust or make a No-Bake Date Pie Crust from recipe creator, LeAnne Campbell, Ph.D.
Layer 1.5 cups of sliced fresh fruit in the pie crust.
In a medium saucepan, combine the remaining sliced fruit with water and boil over medium heat until the fruit begins to dissolve.
In a small bowl, whisk together the sugar and cornstarch and stir into the boiling fruit mixture. Boil, stirring constantly, for 3-4 minutes, until it begins to thicken.
Pour the mixture over the fresh slices of fruit in the pie crust. Refrigerate for 2-3 hours before serving.
This recipe is from The China Study Cookbook by LeAnne Campbell, Ph.D. Published here with permission. See the ‘About the Chef’ section below.
More fruity dessert options
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No-Bake Fruit Pie
Ingredients
- 2.5 cups berries or sliced fruit such as peaches
- 3/4 cups water
- 1/3 cup raw sugar cane
- 2 tablespoons cornstarch
- 1 pie crust homemade linked or store-bought graham cracker crust
Instructions
- Decide whether to use a store-bought graham cracker pie crust or make a Gluten-Free No-Bake Pie Crust from recipe creator, LeAnne Campbell, Ph.D.
- Layer 1.5 cups of sliced fresh fruit in the pie crust.
- In a medium saucepan, combine the remaining sliced fruit with water and boil over medium heat until the fruit begins to dissolve.
- In a small bowl, whisk together the sugar and cornstarch and stir into the boiling fruit mixture. Boil, stirring constantly, for 3-4 minutes, until it begins to thicken.
- Pour the mixture over the fresh slices of fruit in the pie crust. Refrigerate for 2-3 hours before serving.
Video
Notes
- Blueberry
- Strawberry
- Peach
- Apple
- Blackberry
- Fig
- Cherry
- Rhubarb
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About the Chef
LeAnne Campbell, (Ph.D.), the author of The China Study Cookbook, is the CEO of the T. Colin Campbell Center for Nutrition Studies (CNS), a not-for-profit organization committed to increasing awareness of the extraordinary impact that food has on the health of our bodies, our communities, and our planet.
With over 30 years of experience working as an educator and developing a wide range of community-based initiatives, LeAnne has founded and directed several organizations, both abroad and in the states. She currently lives in the mountains of the Dominican Republic where she focuses on projects promoting the regenerative and resilient power of food.
Yes, it was a delish pie! A third the calories of pumpkin, yet tasted, looked, and appeared to b the same!
This recipe is a hit at my home and has been added to my l collection of favorites. I have been making desserts with the date/nut crust for some years, but never fruit pies. This no bake fruit filling makes that possible, and my pie-loving husband is very happy. I add coconut to the crust when I have some on hand. I also add a splash of lemon juice to the fruit. Yum!
Hi Marcia- YAY! I’m so glad the pies are a hit at your house. I actually have everything I need and am planning to make the blueberry pie this week. Yum!
Hi, can I substitute the cane sugar with monk fruit or maple syrup?
Ellie- This is a recipe from LeAnne Campbell, but I feel safe saying that you should be able to substitute maple syrup for the sugar.