Recipes & Cooking Desserts & Baking Pies Fruit Pie Easy Fruit Pocket Pies Be the first to rate & review! Instead of fussing with pastry, try stuffing fruit pie filling inside of soft slices of bread. This easy fruit pie recipe is like a mash-up of a PB&J sandwich and a fruit pie! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 8, 2017 Rate PRINT Share Trending Videos Close this video player Prep Time: 20 mins Bake Time: 18 mins Cool Time: 30 mins Total Time: 20 mins Servings: 6 Jump to Nutrition Facts Ingredients ¾ cup fresh raspberries and/or blueberries 2 tablespoon sugar ¼ teaspoon ground cinnamon 6 tablespoon Smashed Apple Jam or apple butter 12 slices soft whole grain white or soft whole wheat bread ¼ cup vegetable oil Smashed Apples 4 pound apples ½ cup water Directions Preheat oven to 350°F. Wash berries and spread to dry on paper towels. Meanwhile, stir together sugar and cinnamon; set aside. For each pie, spoon 1 tablespoon of Smashed Apple Jam in the center of a bread slice. Top with 3 to 4 berries and another slice of bread. Gently press the top slice around the fruit. Trim crusts from bread using a serrated knife. Using a fork, press the edges of the bread together to seal in the filling. Lightly brush the top slice of bread with some of the oil. Pick up each pie and, while holding in your hand, lightly brush the opposite side with oil. Place pies on an ungreased baking sheet. Sprinkle tops with cinnamon-sugar. Bake pies for 18 to 20 minutes or until bread is lightly toasted and bottoms are browned. Transfer to a cooling rack. Cool at least 30 minutes before serving. Makes 6 servings. Smashed Apples Peel, core and slice apples. Place apples and water in a 4 or 5-quart heavy-bottom pan over medium heat. Simmer, covered, for 20 minutes, until very tender. Remove from heat. Mash apples with a potato masher or blend with an immersion blender. Return to heat and simmer, uncovered, for 5 minutes until the jam thickens and most of the liquid has evaporated, stirring frequently. Transfer to a covered container. Store in the refrigerator for up to 2 weeks. Teaching Notes: Select soft whole grain bread for these pies, and use the bread directly from the wrapper. The moistness of fresh bread works to seal the fruit inside. Teaching Notes: You will know when the pies are done when the bottoms are evenly toasted. To check for browning, use a spatula to lift the pies and peek at the undersides. Rate It Print Nutrition Facts (per serving) 278 Calories 11g Fat 40g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 278 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 3mg 1% Sodium 251mg 11% Total Carbohydrate 40g 15% Total Sugars 14g Protein 6g 12% Vitamin C 5.9mg 7% Calcium 262.5mg 20% Iron 2mg 11% Potassium 72mg 2% Folate, total 48.4mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.