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Pita Fruit Pie

I love experimenting with food and designing my own recipes. Lately many of these new creations have involved Whole Wheat Pita shells. They are my new obsession. I love the taste and their versatility. Here is my latest creation from my Saturday morning breakfast. It makes two “pies” and could serve anywhere from 2-12 people (2 if main breakfast meal, 4 if sharing reasonably, and 12 if used as dessert).

EatingLifeUp’s Pita Fruit Pie

2 Medium sized Whole Wheat Pita Shells
1 Medium Red Delicious Apple
1 Cup Fresh Raspberries
1 Fresh Green Pear
2 Pineapple Rings
30 grams shredded Old Light Cheddar Cheese
3 tablespoons Aunt Jemima’s Lite Pancake Syrup

Pita Fruit Pie Step 1
For this recipe you will need two quiche baking dishes (or similar i.e. pie dish/plate)

Pita Fruit Pie Step 2
Lay the pita shells in the dishes so the sides bend upwards to hold in your ingredients.

Pita Fruit Pie Step 3
Thinly slice the apple with the skin on and lay 1/2 of the apple in each dish.

Pita Fruit Pie Step 4
Add the Raspberries.

Pita Fruit Pie Step 5
Use a cheese grater and shred 1/2 a Green Pear (with the skin) on each pie.

Pita Fruit Pie Step 6
Lay a pineapple ring on each pie.

Pita Fruit Pie Step 7
Grate 15 grams of cheddar cheese on each pie, then drizzle 1 1/2 tablespoons of the syrup over the pie. The syrup is essential for softening and blending the flavors of the fruit. It also provides the dessert-like aroma.

Pita Fruit Pie Step 8
Pre-heat the oven to 350 degrees and bake on the middle rack for 11-14 min depending on oven. The cheese should be melted and the fruit lightly sizzling. You can see the pita shell firms up in the oven and you can easily lift it out of the baking dishes and the sides hold their shape.

Pita Fruit Pie Step 9
Using a pizza cutter slice each pie into 6 pieces.


Updated: I forgot to post the calorie counts for the Pita Fruit Pie. When cut into 6 pieces it is 67 calories per slice or 402 for the entire pie! Pretty good for something so tasty!

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