Fruits of the Forest Pie

ratherbeswimmin''s Note:

This is a fruit version, not a nut version

• Total Time: 2 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 1 basic shortening double crust pie crust

Filling

• 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
• ½ cup chopped fresh pineapple (or canned)
• ½ cup sugar , plus
• 3 tablespoons sugar
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice
• 3 tablespoons cornstarch

Glaze

• milk or light cream
• coarse sugar

Directions:

1. Roll out and place bottom pie pastry into a 9 ½ inch deep dish pie pan; place in the refrigerator for 15 minutes.
2. 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.
3. Mix the remaining 3 tablespoons sugar and the cornstarch together in a small bowl; stir in the mixture into the fruit.
4. Preheat oven to 400°.; roll out top crust.
5. Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.
6. Lightly moisten the rim of the pie shell; place top crust over filling; press the top and bottom pastries together along the dampened edge.
7. Trim the pastry with scissors or knife, leaving an even ½-inch overhang all around; flute/crimp edges, as desired.
8. Poke several steam vents in the top of the pie with a fork or paring knife.
9. Put a couple of vents near the edge of the crust so you can check the juices there later.
10. To glaze: lightly brush the pastry with milk and sprinkle with coarse sugar.
11. 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.
12. 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.
13. Transfer pie to a wire rack and let cool for at least 2 hours before serving.