How to Make an Egg-Free Fruit Cocktail Pie
Most pie recipes call for eggs to bind the filling and make it more creamy. In this recipe, however, I omitted that ingredient and replaced it with cornstarch. The result was a properly thickened filling that was just as delicious.
For the pastry dough, you can buy ready-made pie crust at the market, which is a great time-saver. When I make this pie, I often like to make my own pastry dough (see my "tips and techniques," below).
Please enjoy my recipe for a fruit pie without eggs.
- 1 1/2 cups fruit cocktail, drained
- 3/4 cup water
- 1/4 cup sugar
- 2 tablespoons milk
- 2 tablespoons cornstarch
- 1 1/2 tablespoons butter
- Pie dough, store-bought or homemade
- 1 medium bowl
- 4 small bowls
- measuring cups
- measuring spoons
- rolling pin
- silicone mat
- baking sheet
- In a bowl, dissolve sugar in water. Set aside.
- Heat the pot and make a roux: butter and flour mixture.
- Pour the liquid mixture. Mix well.
- Add the fruit cocktail. Let it cook until the mixture becomes thick.
- Let the mixture cool down. Set aside.
- Pre-heat the oven at 200°C.
- Roll out dough into the desired size of the pie.
- Fill the middle of the rolled-out dough with pie filling.
- Fold and seal the dough. Repeat the process.
- Grease a baking pan or line it with silicone mat.
- Set the pies on the baking pan. Bake for about 20 minutes or until golden brown.
Tips and Techniques
- Replace fruit cocktail with any fruits you have on hand.
- Increase the amount of sugar if you prefer a sweeter version.
- Control the sugar content by using an artificial sweetener such as honey or store-bought sweeteners for diabetics.
- Use an empty bottle of wine to roll out the dough if rolling pin is not available.
- I like the texture of homemade pastry dough—it's soft on the inside but crunchy on the outside. The recipe I use is the same one that I use for my pigs in a blanket.
Questions & Answers
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