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!
- 2–9 inch Pie Crusts
- 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 1/4 inch slices.
- 8oz Raspberries
- 8oz Blueberries
- 8oz Strawberries
- 4oz Rhubarb
- 100 Grams (1/2 Cup) Granulated Sugar
- 3 Tablespoons Cornstarch
- 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.
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