Filo Fruity Pie

This Foxy Cuisine pie was born one day shortly after I had purchased a bunch of frozen fruit on sale. Originally the fruit was intended for smoothies. But a few days had passed since I had bought the fruit and within that passage of time so did my desire to make smoothies. There I was left with a bunch of frozen fruit.

Also in my freezer was the filo dough. I might have never thought to make a pie with these combined ingredients had they not been on the same
freezer shelf together. Seeing vanilla ice cream in there helped cement the concept that what I really wanted was not a smoothie, but a fruit pie with a side of ice cream and so began the designing of Filo Fruity Pie.

 PREP TIME: 30 Minutes COOK TIME: 60 Minutes COOL TIME: 2 Hours


  • 15 Sheets Filo Dough – 480 Calories
  • 3/4 Stick of Butter, Melted – 608 Calories
  • 1 C Sliced Peaches – 66 Calories
  • 1 C Pineapple Chunks – 70 Calories
  • 1 C Blueberries – 83 Calories
  • 1 C Cranberries, Raw – 46 Calories
  • ½ C Orange Juice – 55 Calories
  • 1 C Sugar – 774 Calories

 SERVES 8: 273 Calories per serving

Note: The recipe shown here was done with frozen thawed fruit and raw cranberries. Substituting with canned or fresh is also acceptable but it will change calorie content. If canned drain excess juices.


  1. Thaw a roll of filo dough. Preheat oven to 375ºF. Unroll and cover the filo sheets with plastic wrap to prevent the dough from drying out.
  2. Melt butter in a small bowl. Using a 9 and ½ ceramic pie pan, brush the inside of the pan with butter.
  3. Place one sheet of filo in the pie pan leaving a little of dough just above the pie crust edge. Brush with butter. Continue to add sheets in a rotating crisscross pattern, buttering each before lying down the next. Repeat to form a pie shell which is at least 15 sheets thick.
  4. Brush the edges with butter. Then bake empty shell about 10 minutes or until filo is golden brown. Cool 15 minutes.
  5. Mix fruits, sugar and orange juice in large bowl. Add fruit filling to pie crust.
  6. Place back in oven and bake for 45 minutes. Cover edge of the file crust with strips of foil (about 2-3 inches wide) after first 15 to 20 minutes of baking to prevent excessive browning. Cool at least 2 hours before serving.
  7. Serve plain or add a side of vanilla ice cream and whipped cream on top of the pie.