Four Fruit Pie Recipes

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FOUR-FRUIT PIE



Four-Fruit Pie image

"My husband likes this fruity combination almost as much as traditional apple pie - and that's saying something!" notes field editor Joan Rose of Langley, British Columbia. "I keep rhubarb, blueberries and raspberries in the freezer and always have apples on hand for this colorful dessert."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 10

1 cup sliced rhubarb (1-inch pieces)
1 cup chopped peeled apple
1 cup blueberries
1 cup raspberries
1 teaspoon lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
Pastry for double-crust pie (9 inches)
2 tablespoons butter
Additional sugar, optional

Steps:

  • In a large bowl, gently toss rhubarb, apple, berries and lemon juice. Combine sugar and flour; stir into the fruit and let stand for 30 minutes. , Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 400° for 50-60 minutes or until crust is golden brown. Sprinkle with sugar if desired. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts :

FOUR-FLAVOR SHEET PAN PIE



Four-Flavor Sheet Pan Pie image

A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 to 18 servings

Number Of Ingredients 26

Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
1 1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves

Steps:

  • For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
  • Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
  • For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
  • For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
  • For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
  • For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
  • Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
  • Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
  • Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
  • Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
  • Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

FOUR FRUIT PIE BARS



Four Fruit Pie Bars image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 48 bars

Number Of Ingredients 8

1 (17.5 oz.) pkg. Pillsbury® Sugar Cookie Mix
1/2 cup Pillsbury BEST® All Purpose Flour
1 cup butter, softened
1 large egg
1/2 cup Smucker's® Red Raspberry Preserves
1/2 cup Smucker's® Apricot Preserves
1/2 cup Smucker's® Blueberry Preserves
1/2 cup Smucker's® Strawberry Preserves

Steps:

  • HEAT oven to 350 degrees F. Combine cookie mix and flour in medium bowl. Add butter and egg. Mix until soft dough is formed. Wrap 1/3 of dough in plastic wrap. Chill for 1 hour.
  • PRESS remaining 2/3 dough evenly in bottom of rimmed 15 x 10-inch baking pan. Spread raspberry preserves in 3 1/2 inch wide strip over dough. Repeat with apricot, blueberry and strawberry preserves creating four equal strips. Roll out chilled dough between lightly floured sheets of wax paper into 15 x 10-inch rectangle. Cut 18 1/2-inch wide strips with pizza cutter or knife. Freeze strips for 15 minutes.
  • PLACE chilled dough strips over preserves 1/2-inch apart in diagonal lattice pattern, 9 in each direction. Trim edges of dough even with pan. Bake 25 to 30 minutes or until preserves begin to bubble in center. Let cool completely. Cut into 48 bars.
  • TWO FRUIT PIE BARS
  • Prepare recipe as directed except substitute 1 cup each of 2 varieties of preserves for the 4 (1/2 cup) portions of preserves. Spread in 4 alternating strips.

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