Best 2 Fruitcake Pie Recipes

If you're looking for a sweet and festive treat, look no further than the fruitcake pie. This classic holiday dessert is made with a rich, buttery crust and a filling of dried fruits, nuts, and spices. It's the perfect way to use up leftover fruitcake, or you can make your own from scratch. This article includes two recipes: one for a traditional fruitcake pie and one for a gluten-free version. Both recipes are easy to follow and result in a delicious and festive dessert.

The traditional fruitcake pie recipe uses a simple butter crust and a filling made with chopped fruitcake, dried cranberries, and walnuts. The gluten-free version uses a gluten-free flour blend and a filling made with chopped fruitcake, dried cherries, and pecans. Both pies are baked until the crust is golden brown and the filling is bubbly. Once they've cooled, they're ready to enjoy.

Whether you're making the traditional or gluten-free version, this fruitcake pie is sure to be a hit with your family and friends. It's the perfect way to celebrate the holidays or any special occasion.

Let's cook with our recipes!

FRUITCAKE PIE

Fruitcake Pie image

This recipe came from a friend who knows how much we love fruitcake. The pie has similar flavors, but it's more manageable to make than a large batch of fruitcake. I usually serve it with whipped cream. It's excellent with ice cream, too.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust pie
1 cup pecan halves, divided
3/4 cup red candied cherries, divided
1/2 cup chopped dates
1/4 cup chopped candied pineapple
6 tablespoons butter, softened
1/2 cup packed brown sugar
3 large eggs, room temperature, lightly beaten
1/2 cup light corn syrup
1/4 teaspoon each ground cloves, ginger and nutmeg

Steps:

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Set aside. Chop 1/2 cup pecans; set remaining pecan halves aside. Chop 1/2 cup cherries; halve remaining cherries and set aside. Combine the dates, pineapple and chopped pecans and cherries; sprinkle over crust. , In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, corn syrup, cloves, ginger and nutmeg. Pour over fruit mixture. Top with the reserved pecan and cherry halves. , Bake at 350° for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 519 calories, Fat 27g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 219mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.

FRUITCAKE

Fruitcake image

This dense fruitcake makes a delightful gift. The addition of alcohol means that fruitcakes can be tucked away for long periods of time.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 22

Ingredients

1 cup golden raisins
1 cup dried Calimyrna figs, chopped
1 cup dried apricots, chopped
1 cup dried pears, chopped
1/3 cup candied ginger, chopped
1/4 cup candied orange peel, chopped
1/2 cup Cointreau (orange-flavored liqueur), plus more (optional) for brushing
Vegetable-oil cooking spray
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, melted
1 1/2 cups granulated sugar
3/4 cup packed dark-brown sugar
4 large eggs
2 tablespoons dark unsulfured molasses (not blackstrap)
1 tablespoon pure vanilla extract
1 cup chopped toasted walnuts
1 cup sweetened flaked coconut

Steps:

Stir together dried fruit, candied ginger, peel, and 1/2 cup liqueur. Let stand at room temperature 3 hours or overnight.
Cut parchment paper to line the bottom of a 7-by-3-inch or 9-by-2-inch round cake pan. Coat pan with cooking spray; line with parchment. Spray lining. Flour pan; tap out excess.
Preheat oven to 325 degrees. Whisk together flour, baking powder, spices, and salt in a medium bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle; mix on medium speed until smooth. Mix in eggs (1 at a time), molasses, and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit, nuts, and coconut.
Pour batter into pan. Bake until a cake tester comes out clean, about 2 1/2 hours for 9-inch cake or 2 3/4 hours for 7-inch cake. If desired, brush with up to 1/2 cup liqueur. Unmold; let cool.

Tips:

Prep ahead: Make the fruitcake filling up to 1 day ahead and the crust up to 3 days ahead. This will save time on the day you want to bake the pie.
Use a variety of fruits: This will give your pie a more complex and interesting flavor. Some good options include dried cherries, cranberries, raisins, chopped walnuts, and pecans.
Soak the fruit in liquid: This will help to plump them up and make them more flavorful. You can use brandy, rum, or orange juice.
Use a combination of spices: This will add depth and warmth to the flavor of your pie. Some good options include cinnamon, nutmeg, ginger, and cloves.
Don't overmix the filling: Overmixing can make the filling tough. Just mix until the ingredients are combined.
Bake the pie at a low temperature: This will help to prevent the crust from overbrowning. Bake the pie at 325 degrees F for 60-70 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool completely: This will help the filling to set. Let the pie cool for at least 2 hours before serving.

Conclusion:

Fruitcake pie is a delicious and festive holiday treat. It's perfect for potlucks, parties, or just enjoying at home. With a little planning, you can make this pie ahead of time, so you can relax and enjoy the holidays.