Delicate Soft Fruit Pies: Top Recipes for Tender Crusts

Last week, while the Blue D. was enjoying a spinach-and-artichoke version of my Spinach and Feta hand pies, he commented, “This crust would be great with a fruit filling.” That suggestion stuck with me and inspired a soft, handheld fruit pie made with the same tender cinnamon crust.

Apple pie is essential in the fall. For the apple filling, peel and dice apples into roughly 1/2″ pieces. Sauté them in butter until they begin to soften, then add sugar, cinnamon and lemon juice to balance the sweetness and brighten the flavor.

Add a bit of water and thicken with a cornstarch slurry. Let the mixture simmer and thicken for about ten more minutes, until the apples are tender and the sauce is glossy.

When the filling is ready, pour it into a shallow pan and let it cool to room temperature. Chill for at least an hour so it firms up slightly—this makes it easier to spoon onto the dough without it running everywhere.

We also love peach pie, so I made a batch of peach filling as well. I used frozen peaches, thawed and diced, then cooked them briefly in butter with sugar, cinnamon and lemon juice. Frozen fruit can release varying amounts of juice, so start with the fruit and its juices, bring to a gentle boil, and thicken with a cornstarch slurry until the filling is just set.

The peach mixture often needs less cooking because the fruit is already quite soft. Once thickened, cool the filling in a shallow pan and chill it before assembling the pies.

For the crust, mix a quick cinnamon-scented dough using whole wheat and unbleached flours, baking powder, sugar, salt and cinnamon. Drizzle in melted butter and stir in light sour cream, or use nonfat Greek yogurt blended with applesauce for a lower-fat, bread-like crust. Cover and let the dough rest at room temperature while the filling chills.

Divide the dough into eight wedges. On a lightly floured surface, roll each wedge into a 6½” to 7″ circle. Spoon about one-eighth of the chilled filling into the center of each circle.

Work quickly: lift two opposite edges of dough like a taco and pinch the ends together to trap the filling. Then press and seal the remaining edges so each pie resembles a large potsticker. Lay the pie on its side on a greased baking sheet and neaten the edges by shaping with your hand. Press the tines of a fork around the seam for an extra seal and prick the top a few times to vent.

Brush each top with melted butter and sprinkle a little sugar if you like. Bake at 400°F for about 30 minutes, or until the crust is cooked through. For a deeper color, briefly place the pies under the broiler for 30–40 seconds—watch them closely to prevent burning. Remove from the oven and cool on a rack; the filling will be very hot right out of the oven.

The sour-cream crust yields a tender, slightly richer pastry, while the yogurt-and-applesauce version becomes more bread-like—think warm cinnamon apples wrapped in soft cinnamon bread. If you want frosting, mix powdered sugar with melted butter, hot water and vanilla to make a simple vanilla glaze and pipe or drizzle it over cooled pies.

Plain, Striped, and Frosted Soft Fruit Pies

These pies freeze beautifully. Wrap each individually in foil and store them in a zip-top bag. To reheat, unwrap and microwave for 1½–2 minutes for a warm, soft pie. If you plan to freeze leftovers, skip the frosting until just before serving—microwaving a frosted pie will melt the glaze and make the top soggy.

I’m especially fond of the peach version—sweet, tender fruit wrapped in warm cinnamon dough. And for Blue D.: I’m in love with this pie, and with you.

Shared on Tea Rose Home.