Fruits Of The Forest Pie Fruit Version Recipes

FRUITS OF THE FOREST PIE

Steps:

• Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate and flute edges. Sprinkle macadamia nuts and hazelnuts into the pastry shell. Arrange cashews, pecans and almonds over the chopped nuts. , In a small bowl, beat the eggs, corn syrup, sugars, butter, vanilla and salt until well blended. Pour over nuts. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. (Cover edges with foil during the last 10 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Store in the refrigerator.

FIVE-FRUIT PIE

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.

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.

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.

FRUIT OF THE FOREST PIE

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.

FRUITS OF THE FOREST PIE (FRUIT VERSION)

Steps:

• 1. prepare the pastry and refrigerate until firm enough to roll, 1 hour. 2. on a sheet of lightly floured wax paper, roll the larger portion of the pastry into a 13-inch circle with a floured rolling pin. invert the pastry over a 9 1/2 inch deep-dish pie pan, center, and peel off the paper. gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge. refrigerate for 15 min. 3.In a large bowl, combine the fruit, 1/2 cup of the sugar, the ginger, the nutmeg, and lemon juice. Toss well to mix, then set aside for 10 min to juice. mix remaining 3 tablespoons of sugar and the cornstarch together in a small bowl, then stir the mixture into the fruit. preheat oven to 400 F. 4. On another sheet of lightly floured wax paper, roll the other half of the pastry into an 11 inch circle. turn the filling into the chilled shell, smoothing the fruit with a spoon. lightly moisten the edge, turn the top pastry over the filling, peel off paper. press top and bottom together along wet edge. trim the pastry with scissors or knife, leaving a 1/2 inch over hang. then sculpt into an unpstanding ridge. poke steam vents at top and sides. to glaze pie, brush pastry with milk and sprinkle with sugar. 5. place pie in center rack for 30 min. reduce temp to 375 and rotate pie 180 degrees.so the front is now in back. bake until top is golden brown and juices are bubbling thickly, 35-45 min. if top gets too dark, cover loosely with foil for last 10 to 15 minutes. 6. let cool for at least 2 hours on rack.