MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
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.
FRUITS OF THE FOREST BERRY PIE
I love summer fruits, and I love pies. The problem is always choosing which kind to make. This recipe marries strawberries, blueberries, raspberries and blackberries for a winning combination. It is equally great served warm out of the oven with a scoop of vanilla ice cream, or icy cold out of the refrigerator. And, best of all, it is simple to make.
Provided by JackieOhNo
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
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 FOREST PIE-2003 FIRST PLACE NUT
Steps:
- To prepare crust by hand:
- In a narrow bowl, combine flour, salt and shortening. Using 2 knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain.
- Sprinkle water over flour mixture as you toss with a fork. Don't keep stirring. Turn only about 8 to 10 times. Continue with Step 3 below.
- Or prepare crust using a food processor:
- Chill flour, shortening, butter, water.
- Measure flour into work bowl. Add salt and pulse 3 times.
- Add shortening. Pulse 6 times. Add butter that has been cup up into chunks. Pulse 4 times.
- Add water 1 tablespoon at a time. Pulse after each addition.
- Pour out of bowl onto plastic wrap. Create a 5-inch disk and flatten. Refrigerate.
- After about 15 minutes in the refrigerator, remove your disc. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover the disk with another piece of wrap or parchment. Roll out from the center, until disk is about 11 inches in diameter. Remove top wrap, flour the surface lightly and drape crust over rolling pin. Center over pie plate and put it in. Smooth into 9 1/2-inch pie pan. Remove wrap. Trim edge to about 1/2 inch around outside of pan.
- Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill.
- To prepare filling and topping:
- Heat oven to 350 degrees F.
- Coarsely chop macadamias and almonds, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5 to 6 minutes. Cool. Put hazelnuts into a kitchen towel and rub together to remove skins. Chop hazelnuts.
- Combine filling ingredients. Mix well. Sprinkle chopped nuts on bottom of crust. Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust. Pour filling into pan deflecting on back of a spoon. Larger nuts will rise up to top. Cover edge of crust with foil.
- Bake for 45 minutes to 50 minutes. Test with a stainless steel knife in center. When it comes out clean, it's done. Cool completely on wire rack. Serve after cooling or wrap in heavy foil and refrigerate until next day to serve.
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
FRUIT OF THE FOREST PIE
Years ago Sara Lee came out with this pie. It's a favorite of ours to serve on Thanksgiving Day. Unfortunately for some reason we can no longer get it in the area of California I live in. But it's ok, because I found other people were upset too and have posted many recipes on the net for it. I pinched those recipes off a...
Provided by Bonnie Beck
Categories Pies
Time 2h25m
Number Of Ingredients 21
Steps:
- 1. Makes to 9" pies. In large mixing bowl, stir together the sugar and corstarch (or the tapioca flour).
- 2. Add the fruit and turn gentle to coat the fruit. Let stand 15 to 30 minutes.
- 3. Place 2 pie doughs in a 2 9" pie pan. Pour gently the fruit mixture equally into the pie pans. Top each pie with pie dough. Poke holes to vent.
- 4. Cover the pies with foil slightly, to prevent burning. Bake at 375 for 50 minutes of cookie sheets.
- 5. Cool on wire rack.
- 6. If you are using canned..follow this method.
- 7. Filling: Drain all fruit well, reserving and combining syrup. Preheat oven to 400 degrees. Stir 1 cup of reserved syrup into the combined mixture of 1/2 cup of the sugar and cornstarch. Cook over medium heat, stirring constantly until thickened and clear. Remove from heat. Gently stir in remaining sugar, lemon juice and drained fruit, except apples. Let stand while preparing pastry crust. Place sliced apples in the bottom of both dough-lined pie pans. Top each with half of the prepared fruit filling. Roll both smaller dough discs on a lightly floured surface into 10-inch circles. Lay each over the tops of the pies. Trim both crusts to 1/4 inch beyond pie plate and fold under. Flute the edges and vent the top. Set on a rimmed baking sheet and bake for about 30 minutes or until light brown. Reduce the heat to 350 degrees and continue baking for 30 minutes longer or until golden brown.
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FRUIT OF THE FOREST PIE - COPYKAT RECIPES
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- 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.
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- In a large bowl combine the sugar and flour for desired berries, according to the amounts given below. Stir in berries and lemon peel or cinnamon. Gently toss berries until coated. (If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed, but still icy.)
- Transfer berry mixture to the pastry-lined pie plate. Trim bottom pastry edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired.
- If desired, brush top crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes (or 50 minutes for frozen fruit). Remove foil. Bake pie for 25 to 30 minutes more or until filling is bubbly and top is golden. Cool on a wire rack. Makes 8 servings.
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- 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.
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