Easy Fruit Cocktail Pie Recipe with Crystallized Ginger – Beauty Cooks Kisses

Hi there! I’m so excited to share this recipe for my favorite fruit cocktail pie. It’s a true classic, but with a little twist that makes it even more special—and incredibly easy to make. My secret ingredient is a touch of candied ginger, which gives the sweet, juicy fruit a lovely, warm kick.

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You’ll also love that for a generous 10″ pie, it uses surprisingly little sugar, letting the natural sweetness of the fruit shine through. You’re going to love how simple this is, especially if you’re using my easy oil pie crust recipe!

How to Make a Fruit Cocktail Pie

This fruit pie with candied ginger is so luscious that you’ll want to get started ASAP. Therefore, here’s what you’ll need.

Ingredients

2 (15 oz) cans of fruit cocktail in extra light syrup, drained

1/4 cup sugar

2 tablespoons cornstarch

3 tablespoons butter, cut into small pieces

1 large egg, lightly beaten (for egg wash, if desired)

1/3 cup crystallized ginger, finely chopped

1/4 teaspoon ground cloves

Double my oil pie crust recipe (for a top and bottom crust)

Instructions:

1. Prepare your crust. Follow your favorite oil pie crust recipe and prepare a double batch. Use one half to line a 10-inch pie dish, and set the other half aside for the top crust.
2. Make the filling. In a medium saucepan, combine the drained fruit cocktail, sugar, cornstarch, butter, finely chopped crystallized ginger, and ground cloves.
3. Cook and thicken. Cook the fruit mixture over medium-low heat, stirring constantly, for about 5-7 minutes. The mixture will begin to thicken as the cornstarch activates. Once it has a thick, gooey consistency, you need to remove it from the heat.
4. Assemble the pie. Pour the warm filling into your prepared bottom pie crust. Gently lay the second pie crust over the top of the filling. Crimp the edges of the top and bottom crusts together to seal them.
5. Prepare to bake. Cut several small slits into the top crust to allow steam to vent during baking. If you are using an egg wash, brush the top of the pie with the lightly beaten egg to help it brown beautifully.
6. Bake. Place the pie in a preheated 375-degree oven and bake for approximately 30 minutes, or until the crust is a lovely golden brown and you can see the filling bubbling through the slits.
7. Cool and serve. Let the pie cool on a wire rack for at least 30 minutes before slicing and serving. This will allow the filling to set completely.
8. ENJOY!

Tips and Variations

Adjusting the sweetness–This recipe is intentionally not overly sweet, allowing the natural fruit and warm ginger flavors to shine. If you prefer a sweeter pie, you can either use a fruit cocktail with a heavier syrup (like “heavy syrup”) or add an extra tablespoon or two of sugar to the filling.

The perfect crust–While any double pie crust recipe will work, this pie is especially delicious with an oil-based crust. The simple ingredients and flakiness of an oil crust perfectly compliment the rustic, comforting feel of the filling.

Cooling time–Don’t skip the cooling time! It can be tempting to slice into a fresh, warm pie right out of the oven. However, letting the pie cool for at least 30 minutes is crucial. This allows the filling to set properly, ensuring you get clean, beautiful slices.

Mix up the spices–If you’re not a fan of cloves, you can easily substitute them with a different spice. A pinch of ground nutmeg or allspice would also work wonderfully with the fruit and ginger. You can even vary the crystallized ginger and substitute with the same amount of candied diced orange peel for a sensational flavor twist.

A finishing touch–This pie is delicious on its own. Yet, for a truly decadent treat, you may want to serve each slice with a generous dollop of whipped cream or Cool Whip!

I hope that you’ll give my recipe for fruit cocktail pie with candied ginger a try. Honestly, I think you’ll love it once you sample it.

My favorite fruit cocktail pie is special—and incredibly easy to make. My secret ingredient is a touch of candied ginger, which gives the sweet, juicy fruit a lovely, warm kick.

Course:

Dessert

Cuisine:

American

Keyword:

canned fruit pie recipe, crystallized ginger, fruit cocktail pie recipe, low sugar, oil pie crust

Servings: 8

Author: Mary Balandiat

• 2
  (15 oz) cans of fruit cocktail in extra light syrup, drained
• 1/4
  cup
  sugar
• 2
  tablespoons
  cornstarch
• 3
  tablespoons
  butter
  cut into small pieces
• 1
  large egg
  lightly beaten (for egg wash, if desired)
• 1/3
  cup
  crystallized ginger
  finely chopped
• 1/4
  teaspoon
  ground cloves
• Double oil pie crust recipe
  for a top and bottom crust

1. Prepare your crust. Follow your favorite oil pie crust recipe and prepare a double batch. Use one half to line a 10-inch pie dish, and set the other half aside for the top crust.

2. Make the filling. In a medium saucepan, combine the drained fruit cocktail, sugar, cornstarch, butter, finely chopped crystallized ginger, and ground cloves.

3. Cook and thicken. Cook the fruit mixture over medium-low heat, stirring constantly, for about 5-7 minutes. The mixture will begin to thicken as the cornstarch activates. Once it has a thick, gooey consistency, you need to remove it from the heat.

4. Assemble the pie. Pour the warm filling into your prepared bottom pie crust. Gently lay the second pie crust over the top of the filling. Crimp the edges of the top and bottom crusts together to seal them.

5. Prepare to bake. Cut several small slits into the top crust to allow steam to vent during baking. If you are using an egg wash, brush the top of the pie with the lightly beaten egg to help it brown beautifully.

6. Bake. Place the pie in a preheated 375-degree oven and bake for approximately 30 minutes, or until the crust is a lovely golden brown and you can see the filling bubbling through the slits.

7. Cool and serve. Let the pie cool on a wire rack for at least 30 minutes before slicing and serving. This will allow the filling to set completely.