Fruit of the Forest Pie
Unfortunately for some reason we can no longer get it in the area of California I live in. But it's ok, because I found other people were upset too and have posted many recipes on the net for it.
I pinched those recipes off a couple of sites years ago.
I always use fresh lemon zest with any fruit recipe.
- frozen double pie crust
- 6 Tbsp
- heaping, cornstarch (or sub with tapioca flour, following package instructions)
- large baking apples (granny smith), peeled, cored and thinly sliced
- 16 oz
- fresh or frozen unsweetened drained, strawberries
- 16 oz
- fresh or frozen, unsweetened drained raspberries
- 16 oz
- fresh or frozen, unsweetened drained blackberries
- 16 oz
- fresh or frozen, rhubarb
- 14 oz
- fresh, canned, or frozen sour cherries
- you can add other fruits, peaches, plums, cranberries
- if you are draining the juices from frozen or canned,,reserve the juices and freeze them for making jello or meat dishes or desserts
- 1 c
- sugar...you can add more if you like a really sweet pie
- splash of lemon juice, plus some lemon zest
- 2 cups stewed rhubarb or 1 15-ounce can red tart cherries
- 15-ounce can strawberries
- 15-ounce can raspberries
- 15-ounce can blackberries
- 3/4 cup sugar, divided use
- 6 tablespoons cornstarch
- 4 tablespoons lemon juice
- 1 large granny smith apple, peeled and sliced
TO MAKE IT USING CANNED
In large mixing bowl, stir together the sugar and corstarch (or the tapioca flour).
Top each pie with pie dough. Poke holes to vent.
to 400 degrees. Stir 1 cup of reserved syrup into the combined mixture of
1/2 cup of the sugar and cornstarch. Cook over medium heat, stirring
constantly until thickened and clear. Remove from heat. Gently stir in
remaining sugar, lemon juice and drained fruit, except apples. Let stand
while preparing pastry crust.
Place sliced apples in the bottom of both dough-lined pie
pans. Top each with half of the prepared fruit filling.
Roll both smaller dough discs on a lightly floured surface into 10-inch
circles. Lay each over the tops of the pies. Trim both crusts to 1/4 inch
beyond pie plate and fold under. Flute the edges and vent the top. Set on a
rimmed baking sheet and bake for about 30 minutes or until light brown.
Reduce the heat to 350 degrees and continue baking for 30 minutes longer or
until golden brown.