Fruits Of The Farm Pie Recipes

FRUIT OF THE FOREST PIE

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.

FRUITS OF THE FOREST PIE

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.

FRUITS OF THE FOREST BERRY PIE

Steps:

• Preheat oven to 375 degrees.
• Ease bottom crust in 9-inch pie pan.
• In a large mixing bowl, combine the sugar, flour, and cinnamon. Stir in berries and lemon juice. Gently toss berries until coated. Transfer berry mixture to the pastry-lined pie plate.
• Trim bottom pastry to edge of pie plate. Place top frust on filling and fold edge under bottom pastry. Flute edge as desired. Prick with fork for steam vents.
• Bake for 50-55 minutes, or until top is golden filling is bubbling. Cool on wire rack.

FRUITS OF THE FARM PIE

Steps:

• 1. Combine fruits in a bowl.
• 2. Combine sugar, flour, salt, tapioca, lemon juice and zest in another bowl. Mix into fruit and let stand for 15 minutes.
• 3. Meanwhile, roll out crust and place in a 9" pie plate. Keep other half in refrigerator.
• 4. Pour fruit into crust and dot with butter.
• 5. Put on top crust. Flute and brush with milk. Slit crust in a few places and sprinkle with sugar.
• 6. Shield crust with foil or commercial pie crust shield. Bake at 450 degrees for 10 minutes, then turn down oven and bake at 350 for 20 minutes. Remove shield and bake for an additional 20 minutes or until fruit is bubbling out of slits.
• 7. Cool a bit so filling sets up and serve with vanilla or cinnamon ice cream.