Fruits of the Forest Pie
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This is a fruit version, not a nut version
- Ready In:
- 2hrs 15mins
- 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
- 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.
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