Fruit and Cream Pie II


A large pie with 2 types of fruit and a sour cream topping. Any combination of fruit fillings may be used in this pie. Apple, blueberry, peach or cherries all work well.

Prep Time:
10 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
1 hrs
12 servings


  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 3 tablespoons milk

  • 1 tablespoon white sugar

  • cup vegetable oil

  • 1 (15.25 ounce) can apple pie filling

  • 1 (16 ounce) can blueberry pie filling

  • 1 teaspoon ground cinnamon

  • 2 eggs

  • 1 pint sour cream

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Mix flour and salt together. Pour milk, sugar and oil into one measuring cup, and add all at once to flour. Stir until mixed. Pat dough onto the bottom and sides of a 2 quart casserole dish.

  3. Spread fruit filling over dough and sprinkle with cinnamon. In a medium bowl, combine eggs, sour cream and vanilla. Mix until smooth and pour over fruit filling. Sprinkle top with cinnamon.

  4. Bake in the preheated oven for 45 to 60 minutes, or until topping is set. Allow to cool and store in the refrigerator.

Nutrition Facts (per serving)

388 Calories
21g Fat
45g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 388
% Daily Value *
Total Fat 21g 27%
Saturated Fat 7g 36%
Cholesterol 48mg 16%
Sodium 248mg 11%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 8%
Total Sugars 16g
Protein 5g
Vitamin C 1mg 5%
Calcium 72mg 6%
Iron 2mg 9%
Potassium 155mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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