FRUIT OF THE FOREST PIE
You find this in many restaurants, but they buy the pie pre-made. But I know what fruits go in it. So I will give you my best guess at what goes in it.
Provided by ALLEYMAY
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir apple, strawberries, blackberries, raspberries, and rhubarb together in a bowl. Pour lemon juice and sprinkle sugar over fruit mixture and toss to coat.
- Line a 9-inch pie pan with prepared pie pastry. Turn apple mixture into pie pan. Cover with remaining pie pastry and pinch and crimp edges to seal the crusts. Cut several air holes into the top of the pastry.
- Bake in the preheated oven until crust is golden and fruit is tender and bubbling, 30 to 40 minutes.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 22.3 g, Fat 11 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 169.3 mg, Sugar 5.1 g
FIVE-FRUIT PIE
This recipe gets compliments galore! I've given these fruit pies to new neighbors or anyone who needed a pick-me-up. They all love it! -Jean Ross, Oil City, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened., Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Spoon fruit mixture into crust., Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar., Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.
Nutrition Facts : Calories 434 calories, Fat 13g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 158mg sodium, Carbohydrate 75g carbohydrate (43g sugars, Fiber 3g fiber), Protein 5g protein.
FRUITS OF THE FOREST PIE
Make and share this Fruits of the Forest Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Roll out and place bottom pie pastry into a 9 ½ inch deep dish pie pan; place in the refrigerator for 15 minutes.
- Make the filling: in a big bowl, combine the fruit, ½ cup sugar, ginger, nutmeg, and lemon juice; toss well to mix, then set aside for 10 minutes to juice.
- Mix the remaining 3 tablespoons sugar and the cornstarch together in a small bowl; stir in the mixture into the fruit.
- Preheat oven to 400°.; roll out top crust.
- Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.
- Lightly moisten the rim of the pie shell; place top crust over filling; press the top and bottom pastries together along the dampened edge.
- Trim the pastry with scissors or knife, leaving an even ½-inch overhang all around; flute/crimp edges, as desired.
- Poke several steam vents in the top of the pie with a fork or paring knife.
- Put a couple of vents near the edge of the crust so you can check the juices there later.
- To glaze: lightly brush the pastry with milk and sprinkle with coarse sugar.
- Place the pie on the center oven rack and bake for 30 minutes; decrease temperature to 375° and rotate pie 180°; slide an foil-lined baking sheet onto the rack below to catch any drips.
- Bake about 35-45 minutes until the juices bubble thickly at the steam vents and the top is golden brown; if the top of the pie starts to get too dark, cover with loosely tented foil during the last 10-15 minutes.
- Transfer pie to a wire rack and let cool for at least 2 hours before serving.
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FRUIT OF THE FOREST PIE - COPYKAT RECIPES
From copykat.com
5/5 (4)Total Time 1 hrCategory DessertCalories 504 per serving
- In a large mixing bowl, stir together sugar and cornstarch (or tapioca). Add fruit; gently tossing until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes or until fruit is thawed. Line a 9-inch pie plate with half of the pastry.
- Stir berry mixture, and transfer half to the crust-lined pie plate. Top with second crust, seal and crimp the edge. Repeat with second pie. To prevent over-browning, cover the edge of the pie with foil. Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.
FRUITS OF THE FOREST PIE - CONFESSIONS OF A BAKING QUEEN
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3.8/5 (4)Category DessertCuisine AmericanTotal Time 1 hr 25 mins
- In a large bowl combine the all-purpose flour and salt. Then add your cold cubed butter, I like to use a dough blender (affiliate link) to incorporate the butter into the flour. You want to mix the butter in until you get pea-sized amounts of butter left.
- In a large bowl add the sliced apples, berries, and rhubarb. In a small bowl whisk together the granulated sugar and cornstarch. Then pour over the fruit and mix until everything is combined. Let the fruit mixture sit for 15 to 20 minutes.
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- Process All-Purpose Flour (3/4 cup), Granulated Sugar (1 tablespoon), and Salt (1/2 teaspoon) in a food processor until combined, about 5 seconds. Sprinkle Unsalted Butter (6 tablespoon) and Crisco (4 tablespoon) on top and continue processing until mixture begins to form uneven clumps with no remaining floury bits (about 10 seconds).
- Scrape down the sides of the bowl and redistribute dough around the blade. Sprinkle remaining All-Purpose Flour (1/2 cup) over dough and pulse until mixture is evenly distributed into pieces around the bowl (4 to 6 pulses).
- Transfer the mixture to a medium bowl. Sprinkle Vodka (2 tablespoon) and Water (2 tablespoon) over the mixture. Using a stiff silicone spatula, stir and press down until it sticks together.
- Turn pie dough onto a sheet of plastic wrap and shape it into a round 4-inch shape. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days.
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