Fruit of the Forest Pie

By Becca Hunziker, last updated 8/1/14 03:18pm
Photos by Helen Triolo

It's berry season! Here's a delicious pie that uses four different kinds of berries.

 

When I say that I love Fruit of the Forest pie, I’m not exaggerating. It’s been my favorite since I was a little girl because it tastes wonderful and it always reminds me of my family. Growing up, this particular pie would always make an appearance at holiday get-togethers and special occasions- it was a sweet treat that always capped off a day spent with the people I loved the most.

Unfortunately, I have never seen Fruit of the Forest pie for sale outside of my hometown. So, when I moved away, I had to figure out how to make it for myself. It’s great in the summer during berry season, but it’s also just as good when the fruit isn’t in season. In fact, I usually thaw a cup of frozen rhubarb when I make it. Below is the recipe that I have settled on. My friends and family love when I make this pie for them and I hope you like it too!


Ingredients:
1 double crust pie crust (homemade or store bought)
2 cups apples
1 cup rhubarb
½ cup strawberries
½ cup blueberries
½ cup raspberries
½ cup blackberries
2/3 cup sugar
1/3 cup flour
1 Tablespoon tapioca
1/2 teaspoon cinnamon
1 tablespoon lemon juice


Here are the things you'll need to make Fruit of the Forest Pie. You can get fresh berries now at the Dawson's Market Farmers Market on Wednesdays, or the Saturday Rockville Farmers Market, or at a local grocery store, or at one of the Pick Your Own Farms in the area.

Directions:
Preheat oven to 375 degrees.

Ease bottom crust in 9-inch pie pan.

Chop the apples, rhubarb, and strawberries into small pieces (I also halve large blackberries and raspberries) and combine in a large mixing bowl.


Who could resist this?

Add the lemon juice, sugar, flour, and cinnamon to the fruit mixture. Gently toss berries until they are evenly coated. Transfer berry mixture to the pastry-lined pie plate.



Trim bottom pastry to edge of pie plate. Place top crust 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.

Servings: 6-8


Filed under Home & Garden, Food: organic, local, sustainably produced

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