Japanese Fruit Pie Recipe: A Sweet Slice of Japan

Nestled within the changing array of confections, where sweet meets tart and textures converse, stands the timeless indulgence of a Japanese Fruit Pie. Greetings and salutations, my fellow dessert devotees! I am Gobble, your culinary confidant, and resident flavor aficionado here at Food and Meal, and it is with a heart full of eager delight that I present to you the art of crafting this sublime pastry.

Why, amidst the infinite possibilities, have I chosen to showcase the Japanese Fruit Pie? The answer is twined in every brush of butter on its flaky crust and whispered in the delicate balance of its fruit-filled core. This pie is more than just an end to a meal—it’s a bridge between cultures, a medley of sweetness and harmony that speaks to the soul of whoever partakes in its creation.

There are moments, suspended in the amber glow of a setting sun or the quietude of early dawn, when one yearns for comfort intertwined with adventure — a pie that transcends boundaries and brings forth the brightest flavors from orchards kissed by both sunrise and monsoon. It is this longing that drives my hands to sift flour, sprinkle sugar, and arrange fruit in patterns as intricate as nature’s own.

Each slice of apple, pear, or peach, carefully enveloped within the crust, holds the promise of summer’s warmth, a tribute to the seasons that have graciously bestowed their bounty. The Japanese Fruit Pie is a testament to patience and love, a reverent nod to the simple act of baking, infused with gentle precision and care in each step.

Japanese Fruit Pie Recipes

Japanese Fruit Pie
Golden-brown and luscious – the japanese fruit pie you’ve been dreaming of. Learn how to create this masterpiece.
Japanese Fruit Pie Recipe: A Sweet Slice Of Japan 1

Japanese Fruit Pie

This delicious dessert is a classic choice for a special occasion or holiday dinner. It's easy to prepare and tastes great. You can either use a pie shell that's already baked or purchase one that's frozen. When you're ready to serve it, just refrigerate it for several hours before serving. It will keep for up to two weeks. If you're feeling adventurous, you can also make a pie with pineapple and other seasonal fruit.
4 from 3 votes
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Course: Cake, Desserts
Cuisine: Japanese
Keyword: fruit pie, pie
CookingStyle: Baking
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 2291kcal
Author: Gobble The Cook
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  • Preheat your oven to 3500F.
  • Put raisins in a bowl (small) then cover with water (boiling). Set aside for about 5 Minutes, then drain.
  • Add sugar and butter to a mixing bowl then use an electric mixer to mix until fluffy.
  • Add eggs and mix again for about 2 Minutes until incorporated well.
  • Pour the mixture into pie shell then bake for about 40 Minutes. Allow to completely cool.
  • Place in a refrigerator for some hours then serve.


The recipe is easy to make. You can use a pie crust that you've already prepared or you can use a frozen pie shell. Once the ingredients are combined, you can add the filling to the pie shell. You can then bake it until it's set or serve it to your guests. Then, it's time to enjoy the delicious Japanese Fruit Pie! It's a wonderful gift for the holidays, and a delicious treat to give to anyone.
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Serving: 4servings | Calories: 2291kcal | Carbohydrates: 269g | Protein: 30g | Fat: 119g | Saturated Fat: 37g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 56g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1873mg | Potassium: 473mg | Fiber: 11g | Sugar: 50g | Vitamin A: 123IU | Calcium: 99mg | Iron: 12mg
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Alternative Method: Baking in an Oven

Japanese Fruit Pie
Scoop, savor, and repeat. Japanese fruit pie served à la mode is a heavenly experience.

Elevate your baking experience with a Japanese Fruit Pie made effortlessly in your countertop toaster oven. Begin by preheating the oven to 375°F (190°C) in the bake function, ensuring optimal results. Take a prebaked pie crust and give it a brief 5-minute stint in the oven to achieve a delightful crispness. With the crust ready, carefully spoon in the prepared Japanese Fruit Pie filling, embracing the essence of fruity sweetness. Take another piece of pie crust, either weaving it into a lattice pattern or covering the pie entirely, and remember to vent it with a few slits for steam release. Infuse your creation with a golden allure by brushing the top crust with a beaten egg. Return the pie to the toaster oven for 25-30 minutes, or until the crust attains a golden hue, and the filling bubbles with tempting allure. Keep a watchful eye to prevent over-browning, adjusting temperature or time if necessary. Once perfected, let your Japanese Fruit Pie cool before serving—whether warm or at room temperature, savor the delightful culmination of flavors.

Tips for making Japanese Fruit Pie

Cooking Tips for Perfect Japanese Fruit Pie

Japanese Fruit Pie
A dash of sweetness! Powdered sugar adds an elegant touch to your japanese fruit pie.

Crafting a Japanese Fruit Pie is an art that begins with the careful selection of fruits—a symphony of freshness and ripeness, each piece a vivid memory awaiting its place in the pie’s mosaic beneath the crust. The crust, rolled out with mindful motions, becomes a warm, buttery embrace that transforms a medley of ingredients into a unified taste symphony. As you lay it into the pie dish, treat the dough with tenderness, akin to tucking a child into bed. Achieving harmony in the pie involves balancing sweet and tart elements, with sugar and spice sprinkled judiciously, reminiscent of understanding the quiet needs of a good friend. Before sealing the top crust, create vents, little gateways for flavors to mature and prevent a soggy base. Baking with low, enveloping heat coaxes the fruits into tender submission, allowing their juices to become bubbly, thickened whispers of delight. A patient cooling period settles the pie into sublimity, ensuring the filling thickens and sets properly. When slicing into your culinary work of art, do so with joy and anticipation, for each slice tells a story—one of summer’s end, the comfort of home, and shared experiences.

Serving Suggestions for Japanese Fruit Pie

Japanese Fruit Pie.
Caramel lovers, this one’s for you. Drizzle warm caramel sauce over your pie for a divine treat

Commence your meal with a delicate miso soup, allowing its savory essence to set the stage for the sweet symphony that the fruit pie will later play on your taste buds, skillfully harmonizing umami and sweetness in one delightful sitting. Following the minimalist beauty of sashimi, indulge in the luscious complexity of the fruit pie, creating a thoughtful contrast to the simplicity of the sashimi. For a traditional touch, pair the pie with a cup of steaming green tea, as its slight bitterness complements the sweetness of the dessert, embodying the balance emblematic of Japanese cuisine. After the comforting flavors of oyakodon or the crunch and comfort of karaage, present the fruit pie as a refreshing and dynamic finale. Concluding a katsu curry feast, the sweet notes of the fruit pie dance gracefully after the hearty warmth and spice of the curry. For a creamy backdrop that allows the fruit pie to shine, conclude your culinary journey with a glass of soy or almond milk.

Frequently Asked Questions about Japanese Fruit Pie

Japanese Fruit Pie.
Add a berrylicious twist! Fresh berries make the perfect companion to your pie.
  • Can I use frozen fruit for Japanese Fruit Pie?Yes, you can use frozen fruit, but make sure it’s thoroughly thawed and well-drained to avoid excess moisture.
  • Can I make Japanese Fruit Pie ahead of time? Absolutely! You can make the pie a day in advance and store it in the fridge. Warm it in the oven before serving for that fresh-baked taste.
  • How should I store leftovers? If you have any leftover pie, cover it and store it in the refrigerator. It’s best to consume within a couple of days.
  • Can I use a store-bought pie crust? Yes, store-bought pie crusts work perfectly fine and save you some time in the kitchen.
  • Can I make a gluten-free version of this pie? Certainly. Use a gluten-free pie crust and a suitable gluten-free thickener like cornstarch to make it gluten-free. Enjoy!
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As we take our final, contented bites of the Japanese Fruit Pie and our taste buds linger on the sweet symphony of flavors that have graced them, it is time to step back from the warmth of the oven and reflect on the culinary adventure we’ve shared at Food and Meal.

We traversed together through every tender cut of fruit, every sprinkle of sugar, and every roll of the crust. Through this process, I hope you discovered that the Japanese Fruit Pie is more than just a dessert; it’s a heartfelt embrace of cross-cultural culinary craft, a testimony to patience and the joy of baking. Here at foodandmeal.com, our mission is to unveil not only the secrets to mouthwatering dishes but also to celebrate the stories and traditions behind them.

Creating this pie was a journey of affection and subtlety—from ensuring that the fruit was ripe for the perfect balance of flavors to mastering the flaky crust that holds this treasure. The Japanese Fruit Pie has been a canvas for your artistry in the kitchen, and sharing this slice of heaven with you has been my delectable pleasure as Gobble, your faithful culinary curator.

May the experience of making and tasting this pie transcend the confines of your kitchen, touching not only your palate but also your soul with its harmonious blend of East and West. Each bite, filled with the essence of shared knowledge and the sweetness of exploration, should remind you of the unity found in the diversity of world cuisines.

While our time with the Japanese Fruit Pie concludes here, our shared passion for culinary creativity does not. Food and Meal will continuously be here to guide you through new epicurean quests, inspire your home cooking, and nurture your love for exquisite eats. We invite you to continue this beautiful journey with us at foodandmeal.com, where each recipe is a doorway to an unforgettable feast and every post heralds new beginnings.

Until our next gastronomic getaway, may your ovens always be warm, your fruits always be fresh, and your pies always encapsulate the beauty of bringing people and palates together. Thank you for allowing us into your homes and hearts. Please join us again for more tales from the kitchen that transcend time and place, for more inspiration, and for meals that are meant to be remembered and cherished. Happy baking, and until next time, may every slice of life be as fulfilling and flavorful as your homemade Japanese Fruit Pie.

Media Photography at Food And Meal

Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.

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