These quick pies are a great dessert for when you’re just not into fussing.
The Ultimate Lazy
Want a dessert with absolutely no work? Look no further than these lazy pies.
With just two ingredients, this is the easiest dessert/snack you’ll ever make.
I always make sure I have a freezer that is well stocked.
When things I use are on sale, I always stock up on those items. I also take advantage of seasonal sales.
Ready-made pie crusts are usually on sale around Thanksgiving time, so I stock up on those. The ones I’m referring to here are the ones that come in the box, such as Pillsbury; not the fluted pie shells (but they’re good to have on hand too).
They freeze well, so I make sure to buy at least six boxes–that’s 12 pie crusts in total.
This Should Be A Larder (Pantry) Staple
There are several items I insist on having in my larder at all times. One of them is pie filling.
I keep an assortment of flavors on hand, but it’s mostly apple and cherry. During annual “can-can” sales, I will pick up the more expensive flavors because they are on sale.
I was able to pick up some lemon flavored pie filling on one of those sales. Lemon is one of my favorite flavors, so that’s why I decided to make this free-form pie with that flavor.
However, it’s really good with the less-expensive apple or cherry too!
The “Free-Form” Pies
It’s really easy to assemble this free-form pie.
First, line a large baking sheet with parchment. Next, lay the pie circles on the sheet. Then merely spread half the can of filling on the bottom half of each circle and bring the top half over to cover the bottom half with the filling. The last step is sealing and crimping the ends together. You can get fancy or just do this with a fork.
- 2 pre-made pie crusts 1 box
- 1 can 21 oz fruit pie filling
- milk or cream
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
- Lay crust circles on prepared pan.
- Spread half of the fruit filling on the bottom half of one pie crust; repeat with other crust.
- Moisten the edges of each crust with a small amount of water. Bring top half of circle over the bottom half and seal. Flute if desired or use a fork to press and seal.
- Cut a slit in the top to release steam. Brush top with mil or cream.
- Bake for 30-40 minutes or until crusts begin to brown.
- Cool on the baking sheets. May be dusted with confectioners sugar if desired.