Fruits Of The Farm Pie Recipes

FIVE-FRUIT PIE

Steps:

• In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened., Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Spoon fruit mixture into crust., Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar., Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.

FRUITS OF THE FOREST BERRY PIE

Steps:

• Preheat oven to 375 degrees.
• Ease bottom crust in 9-inch pie pan.
• In a large mixing bowl, combine the sugar, flour, and cinnamon. Stir in berries and lemon juice. Gently toss berries until coated. Transfer berry mixture to the pastry-lined pie plate.
• Trim bottom pastry to edge of pie plate. Place top frust 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.

FRUIT OF THE FOREST PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir apple, strawberries, blackberries, raspberries, and rhubarb together in a bowl. Pour lemon juice and sprinkle sugar over fruit mixture and toss to coat.
• Line a 9-inch pie pan with prepared pie pastry. Turn apple mixture into pie pan. Cover with remaining pie pastry and pinch and crimp edges to seal the crusts. Cut several air holes into the top of the pastry.
• Bake in the preheated oven until crust is golden and fruit is tender and bubbling, 30 to 40 minutes.

GRANDDAUGHTER'S FRUIT PIE

Steps:

• Preheat oven to 400 degrees F.
• For the crust: Place flour and sugar in bowl, cut in shortening. Add fruit juice. Mix until dough forms a ball. Add more juice if necessary. Divide ball into 2 pieces and roll out.
• For the filling: Combine pineapple, oranges, cherry pie filling, cranberry sauce, sugar, tapioca, cinnamon and lemon juice. Line a 9-inch deep-dish pie plate with half of the rolled out pastry. Add filling, dot with margarine and top with other half of pastry. Make several slits in top crust. Bake 50 to 60 minutes or until crust is golden brown. Remove from oven. Mix together the powdered sugar and lemon and brush glaze on the pie.

NO-BAKE FRESH FRUIT PIE

Steps:

• Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
• In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.
• Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.

JUICY FRUIT PIE

Steps:

• Combine fruit in a medium bowl, then transfer 2 cups of the fruit mixture to a smaller bowl & mash with a fork. Set aside.
• In a medium saucepan, mix together the cornstarch & apple juice until cornstarch is completely dissolved.
• Add mashed fruit & cook over medium heat about 7-10 minutes, until mixture is thickened.
• Stir in lemon juice & remaining fruit.
• Pour fruit mixture into pie crust & chill at least 4 hours, until set.
• Serve with vanilla yogurt or frozen yogurt.