Fruits of the Forest Pie is the perfect pie recipe. This homemade pie is full of apples, rhubarb, strawberries, raspberries and blueberries or blackberries. A perfect make-ahead dessert for your Thanksgiving dinner or perfect for Sunday night dinner! The Fruits of the Forest Pie is best served warm with ice cream or custard!
I used to work at a restaurant that served this pie. The fruit of the forest pie never appealed to me, then one day someone accidentally put custard on top of the pie, then realized the customer wanted ice cream, so she had to make a new one.
Being the caring person that I am, I couldn't waste the pie. With my first bite, I fell in love. This pie is perfect to me. Filled with lots of apples, rhubarb, and all the berries- you can't go wrong.
Another delicious pie recipe is my Banoffee Pie, make that next!
Let's get to the recipe.
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How do you make pie crust
You could totally make this recipe even easier by buying a premade pie crust. But if you want to make your own follow along here.
You will need all-purpose flour, salt, cold butter, and some ice cold water and vodka. Vodka huh? It helps to make a flakier pie crust. We all want flaky baby!!
Start by mixing your flour and salt together. Then add your cold cubed butter, I like to use a dough blender to incorporate the butter into the flour. You want to mix the butter in until you get pea-sized amounts of butter left.
Then use ICE COLD water and vodka. I did 4 teaspoons of ice-cold vodka and 6 teaspoons of ice cold water but you may need up to 4 more teaspoons of water. I use a butter knife to cut the liquid in, you want the dough to be moist and just come together. Not wet. Use your hands to press the dough all together.
How long does pie crust have to chill
After the pie dough has come together shape into a ball and cut in half, then shape into a disc shape, wrap in plastic wrap and chill for at least 30 minutes or up to 48 hours. If you chill the dough for more than 30 minutes you will need to let it sit out for a bit, before you roll the dough out.
When you want to roll the dough out flour your surface, I use a Silpat Countertop Workspace when I am working with dough, it’s large and great for clean up! Roll the disc into a 10 inch-ish round circle. Then roll it onto your rolling pin and then unroll on top of pie dish. Then gently press the dough into the dish- place back in the fridge to chill again while you make the filling.
What fruits are in fruits of the forest
Apples, Rhubarb, Raspberries, Strawberries, and either Blackberries or Blueberries. I will do a mix of whatever I have on hand, so sometimes all blueberries and others all blackberries. Or as you can see in the photo below I used a mixture of both for this pie.
The beauty of this pie is also using fresh or frozen fruit. I again use whatever I have on hand- this time I did a combo of fresh apples and strawberries and the rest of the fruit was frozen.
How do you make fruits of the forest pie
This pie is relatively easy to make. The only time-consuming part is making the crust. But feel free to use store-bought. I like Pillsbury the best.
In a small bowl whisk together the sugar and cornstarch. It is important to whisk the sugar and cornstarch separately so that the cornstarch is evenly distributed and does not clump up. Once combined pour into the bowl of fruit.
Mix together the fruit and sugar mixture and let it sit for 20 minutes. When you pour the fruits into the prepared pie dish use a slotted spoon. This helps with draining all the juices- you do not want the juices in the pie.
Preheat oven to 400F. Line the bottom of your 9-inch pie plate with the pie crust then using a slotted spoon scoop the fruit into the piecrust. You are using a slotted spoon to help drain the liquid. Too much liquid will make your pie soggy.
How do you make a pretty pie crust
Add the top pie crust, use your fingers to pinch the two pie crusts together. You could flute the pie crust- here is a tutorial for many different versions. Personally, I am not talented in making pretty pie crusts. So I just used a fork to seal the top and bottom pie crust together.
Then cut a few lines in the top center of the pie so the pie can release the steam while baking. If you have any remaining piecrust feel free to cut out shapes to design the top of the pie.
In a small bowl crack an egg and whisk together then use a pastry brush to brush the whole pie with an egg wash to help create that beautiful golden shine.
Bake the pie for 30 minutes, I like to place a cookie sheet underneath the pie in case it bubbles over. After 30 minutes reduce the temperature to 350F/180C, if the crust is already very brown place foil on top and bake for an additional 25 minutes- the pie has not browned do not put the foil on top.
Ideally, the fruit juices should be bubbling for at least 8 minutes before the pie is done- I use my instant-read thermometer to check that the filling is at least 175F.
- I highly suggest investing in an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4 (affiliate link). From cooking filet mignon, tempering chocolate, roast turkey, making caramel and more!
Let the pie cool on a wire rack for at least three hours is ideal. If you cut into the pie too quickly all the filling will ooze out, the pie needs the long cooling time to properly set up.
Fancy some more pie recipes?
- Deconstructed Banana Cream Pie Recipe
- Golden Oreo Cake Batter Ice Cream Pie
- Salted Caramel Upside Down Apple Pie
- Apple Pie with Cloves
- Baileys Irish Cream Pie
- Rhubarb Custard Pie Recipe
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Fruits of the Forest Pie
Fruits of the Forest Pie is the perfect pie recipe. This homemade pie is full of apples, rhubarb, strawberries, raspberries and blueberries or blackberries. A perfect make-ahead dessert for your Thanksgiving dinner or perfect for Sunday night dinner! The Fruits of the Forest Pie is best served warm with ice cream or custard!
- Total Time: 1 hour 25 minutes
- Yield: 6-8 Servings 1x
Ingredients
Pie Crust
- 2-9 inch Pie Crusts
Or
- 14oz All Purpose Flour
- 1 Teaspoon Salt
- 7oz Cold & Cubed Butter
- 4 Teaspoons Ice Cold Vodka
- 6-10 Teaspoons Ice Cold Water
Fruits of the Forest Filling
- 2 Medium Granny Smith Apples, sliced into ¼ inch slices.
- 8oz Raspberries
- 8oz Blueberries
- 8oz Strawberries
- 4oz Rhubarb
- 100 grams (½ Cup) Granulated Sugar
- 3 Tablespoons Cornstarch
Instructions
Pie Crust
- In a large bowl combine the all-purpose flour and salt. Then add your cold cubed butter, I like to use a dough blender (affiliate link) to incorporate the butter into the flour. You want to mix the butter in until you get pea-sized amounts of butter left.
- Add 4 teaspoons of ice-cold vodka and 6 teaspoons of ice cold water but you may need up to 4 more teaspoons of water. I use a butter knife to cut the liquid in, you want the dough to be moist and just come together. Not wet. Use your hands to press the dough all together.
- Shape into a ball and cut in half, then shape into a disc shape, wrap in plastic wrap and chill for at least 30 minutes or up to 48 hours. If you chill the dough for more than 30 minutes you will need to let it sit out for a bit, before you roll the dough out.
- When you want to roll the dough out flour your surface, I use a Silpat Countertop Workspace when I am working with dough, it’s large and great for clean up! Roll the disc into a 10 inch-ish round circle. Then roll it onto your rolling pin and then unroll on top of pie dish. Then gently press the dough into the dish- place back in the fridge to chill again while you make the filling.
Fruits of the Forest Filling
- In a large bowl add the sliced apples, berries, and rhubarb. In a small bowl whisk together the granulated sugar and cornstarch. Then pour over the fruit and mix until everything is combined. Let the fruit mixture sit for 15 to 20 minutes.
- Using a slotted spoon scoop the fruit into the chilled pie crust. You are using a slotted spoon to help drain the liquid. Too much liquid will make your pie soggy. Add the top pie crust use your fingers and sent the piecrust together or use a fork to seal the top and bottom pie crust together. Cut a few lines in the top center of the pie so the pie I can release the steam while baking. If you have any remaining piecrust feel free to cut out shapes to design the top of the pie.
- In a small bowl crack an egg and whisk together then use a pastry brush to brush the whole pie with an egg wash to help create a shine. Place the pie in the fridge to chill for 15-20 minutes. During this time preheat your oven to 400F/205C.
- Bake the pie for 30 minutes, I like to place a cookie sheet underneath the pie in case it bubbles over. After 30 minutes reduce the temperature to 350F, if the crust is already very brown place foil on top and bake for an additional 25 minutes- if the pie has not browned do not put the foil on top. Ideally, the fruit juices should be bubbling for at least 8 minutes before the pie is done- I use my instant read thermometer to check that the filling is at least 175F. I highly suggest investing in an instant-read thermometer -mine is a Thermapen Mk4.
- Once the pie has finished baking, let the pie cool on a wire rack for at least three hours. If you cut into the pie too quickly all the filling will ooze out, the pie needs the long cooling time to properly set up. Serve with ice cream or Bird's Custard.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: how to make fruits of the forest pie, fruits pie recipe, the best fruits pie
Cassie says
This is one of the best pies I’ve ever tried! So rich in flavors.
lydia says
mmmmm i want to make this so bad
★★★★★
Marg Talbot says
I have never made this, but have purchased it from Casa de Fruta in Hollister, CA. The absolute best pie ever, bar none!!! I am not even a big pie person, but I LOVE this pie! My husband, who is a big pie person, loves this more than his beloved apple pie! If you don’t feel like making this pie, take a trip to Hollister! There are a lot of fantastic things to do in CA around this area!
Elizabeth Waterson says
Thanks for the heads up Marg!!
Janelle Theisen says
I was wondering if I can freeze this pie& bake at a later day?
Elizabeth Waterson says
Hi Janelle, I myself have never frozen this pie recipe but I am pretty sure that would be fine. I would lightly grease the pie dish to make sure it releases after being frozen. Once the pie is made wrap it in plastic wrap tightly twice, to ensure no freezer burn. When ready to bake I would make at least two slits to help the steam escape and bake directly from frozen, do not let it thaw. I would expect to bake from 10-20 minutes more. Please let me know if you try it! 🙂
Sheila Truncale says
I have never used rhubarb before. Is there anything special I need to know or is it just a wash and chop kind of fruit? I’m a little intimidated by this little fruit 😉
Thanks and Happy Holidays
Elizabeth Waterson says
Hi Shelia, thanks for reaching out! There is nothing special really, it can be quite dirty like leeks or celery so make sure you give it a good wash. Then just chop it up! 🙂 Please do come back and let me know if you make the pie, this one is seriously one of my top 10 desserts ever!! XX Liz
Riss says
My berries and rhubarb are frozen already. While the rhubarb will thaw fine the berries I'm not sure about. Could I do this recipe with frozen fruit?
Elizabeth Waterson says
Hi Riss, frozen berries should be totally fine. I use them all the time! Just don't thaw them before use. Please let me know if you have any further questions or if you do make it I would love to hear how you liked it! XX Liz
Rebecca says
My grocery store didn't have rhubarb, should it be ok without? Or is there a good sub?
Elizabeth Waterson says
Hi Rebecca, thanks for reaching out. I would just add more berries instead. Let me know if you try it! XX Liz
Christine says
In reading through this recipe, I see one grievous omission. To keep fruit juices from seeping or running out between the crusts at the rim, my mother and grandmother taught me that one must seal the top and bottom crusts together. Run a moistened finger over the bottom crust on the rim before pressing the two crusts together. Then crimping helps with the final seal. Otherwise this recipe looks delicious, and I plan to try it with my frozen fruit.
★★★★
Elizabeth Waterson says
Hi Christine, thanks for commenting! I do talk about pressing the two crusts together but not using a moistened finger, I will have to try that next time. I do hope you try the pie, it is a family favorite. Please let me know when you do, or if you have any questions! XX Liz
Sue says
I made the crust and it never browned. Was not flaky but crumbly. I used frozen blueberries. The pie was a fruit soup. Was a massive fail for me. I’m sure I did many things wrong, but did not work
★
Lucia says
My husband and I just made this pie and it was perfect—absolutely delicious and came out of the oven looking exactly like your pictures. We were thrilled. I used frozen rhubarb and fresh blueberries, raspberries, and blackberries, and Granny Smiths as the recipe pie called for. It was simple to make and delicately flavored. Thanks for this recipe—a keeper!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Lucia, I appreciate it more than you know!! So glad you enjoyed it and found all the step by step photos to be helpful to make a pie just like mine. Take care. XX Liz
kristi shur says
If using frozen fruit, once defrosted, should u drain the liquid before proceeding with rcipe? Lots of fruit juice in a defrosted bag of frozen fruit
Elizabeth Waterson says
Hi Kristi, I would not thaw the fruit. If there are excess juices do not use them in the pie filling it will make it too watery! Please let me know if you have any further questions and if you try the recipe I would love to know what you think! XX Liz