2 hrs 15 mins
1 hr 15 mins
This is a fruit version, not a nut version
My Private Note
Units: US | Metric
- 1 basic shortening double crust pie crust
- 2 medium ripe fresh peaches, peeled, pitted, and sliced
- 1 large ripe fresh pear, peeled, cored, and pitted
- 1 large granny smith apple, peeled, cored, and sliced
- 1 cup fresh blueberries, picked over for stems
- 1 cup hulled and sliced fresh strawberries
- 1/2 cup chopped fresh pineapple (or canned)
- 1/2 cup sugar, plus
- 3 tablespoons sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 3 tablespoons cornstarch
- milk or light cream
- coarse sugar
- 1Roll out and place bottom pie pastry into a 9 ½ inch deep dish pie pan; place in the refrigerator for 15 minutes.
- 2Make 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.
- 3Mix the remaining 3 tablespoons sugar and the cornstarch together in a small bowl; stir in the mixture into the fruit.
- 4Preheat oven to 400°.; roll out top crust.
- 5Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.
- 6Lightly moisten the rim of the pie shell; place top crust over filling; press the top and bottom pastries together along the dampened edge.
- 7Trim the pastry with scissors or knife, leaving an even ½-inch overhang all around; flute/crimp edges, as desired.
- 8Poke several steam vents in the top of the pie with a fork or paring knife.
- 9Put a couple of vents near the edge of the crust so you can check the juices there later.
- 10To glaze: lightly brush the pastry with milk and sprinkle with coarse sugar.
- 11Place 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.
- 12Bake 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.
- 13Transfer pie to a wire rack and let cool for at least 2 hours before serving.
Browse Our Top Pies and Tarts Recipes
You Might Also Like...View All Pies and Tarts Recipes
Nutritional Facts for Fruits of the Forest Pie
Serving Size: 1 (201 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 375.6
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 3.9 g
- Cholesterol 0.0 mg
- Sodium 245.2 mg
- Total Carbohydrate 56.8 g
- Dietary Fiber 3.5 g
- Sugars 28.2 g
- Protein 3.6 g