Real Recipes From Real Home Cooks ®

fruit of the forest pie

(2 ratings)
Recipe by
Bonnie Beck
Route 66, AZ

Years ago Sara Lee came out with this pie. It's a favorite of ours to serve on Thanksgiving Day. 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.

(2 ratings)
yield 16 serving(s)
prep time 1 Hr 15 Min
cook time 1 Hr 10 Min

Ingredients For fruit of the forest pie

  • 1
    frozen double pie crust
  • 6 Tbsp
    heaping, cornstarch (or sub with tapioca flour, following package instructions)
  • 5
    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 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

How To Make fruit of the forest pie

  • 1
    Makes to 9" pies. In large mixing bowl, stir together the sugar and corstarch (or the tapioca flour).
  • 2
    Add the fruit and turn gentle to coat the fruit. Let stand 15 to 30 minutes.
  • 3
    Place 2 pie doughs in a 2 9" pie pan. Pour gently the fruit mixture equally into the pie pans. Top each pie with pie dough. Poke holes to vent.
  • 4
    Cover the pies with foil slightly, to prevent burning. Bake at 375 for 50 minutes of cookie sheets.
  • 5
    Cool on wire rack.
  • 6
    If you are using canned..follow this method.
  • 7
    Filling: Drain all fruit well, reserving and combining syrup. Preheat oven 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.

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