FRUITS OF THE FOREST PIE (FRUIT VERSION)

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FRUITS OF THE FOREST PIE (FRUIT VERSION) image

Categories     Fruit     Dessert     Bake

Yield 8-10 servings

Number Of Ingredients 15

1 recipe Basic Shortening Pie Pastry, Double Crust
Filling-
2 medium sized ripe peaches, peeled, pitted, and sliced
2 large Granny Smiths or other tart apple, peeled, cored, and sliced
1 large ripe pear, peeled, pitted, and sliced
1 cup fresh blueberries, picked over for stems
1 cup hulled and sliced fresh strawberries
1/2 cup plus 3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
Glaze
Milk or light cream
coarse sugar

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.

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