Best 6 Fruit Of The Forest Pie Recipes

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Indulge in a delightful culinary journey with our exquisite Fruit of the Forest Pie, a symphony of flavors and textures that will tantalize your taste buds. This delectable pie features a flaky, golden crust enveloping a vibrant filling of juicy berries, each bursting with its unique sweetness and tartness. Whether you prefer the classic combination of blackberries, raspberries, and blueberries, or desire a more exotic blend of boysenberries, currants, and gooseberries, this versatile recipe caters to all preferences. Additionally, we offer a vegan and gluten-free variation, ensuring that everyone can savor this delectable treat. Join us as we embark on a culinary adventure, exploring the nuances of this timeless dessert.

Here are our top 6 tried and tested recipes!

FIVE-FRUIT PIE



Five-Fruit Pie image

This recipe gets compliments galore! I've given these fruit pies to new neighbors or anyone who needed a pick-me-up. They all love it! -Jean Ross, Oil City, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1 cup chopped peeled tart apples
1 cup chopped fresh or frozen rhubarb
1 cup each fresh or frozen raspberries, blueberries and sliced strawberries
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 egg
1/4 cup cold water
2 teaspoons white vinegar
2 tablespoons half-and-half cream
2 tablespoons coarse sugar

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.

Nutrition Facts : Calories 434 calories, Fat 13g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 158mg sodium, Carbohydrate 75g carbohydrate (43g sugars, Fiber 3g fiber), Protein 5g protein.

FRUIT OF THE FOREST PIE



Fruit of the Forest Pie image

You find this in many restaurants, but they buy the pie pre-made. But I know what fruits go in it. So I will give you my best guess at what goes in it.

Provided by ALLEYMAY

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 apple - peeled, cored, and sliced
1 cup strawberries
1 cup blackberries
1 cup fresh raspberries
½ cup sliced rhubarb
2 tablespoons lemon juice
2 tablespoons white sugar, or more to taste
1 (15 ounce) package pastry for a 9-inch double crust 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.

Nutrition Facts : Calories 194.2 calories, Carbohydrate 22.3 g, Fat 11 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 169.3 mg, Sugar 5.1 g

FRUITS OF THE FOREST PIE-2003 FIRST PLACE NUT



Fruits Of The Forest Pie-2003 First Place Nut image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 12

1/3 cup solid shortening (recommended: Crisco)
2 tablespoons butter
2 tablespoons ice water
1 cup all-purpose flour
4 eggs, lightly beaten
1/4 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla
I cup light corn syrup
1/2 teaspoon salt
4 tablespoons melted butter
2 cups lightly toasted mixed nuts (1/2 cup pecan halves, 1/3 cup coarsely chopped macadamias, 1/3 cup slivered almonds, 1/2 cup cashew halves?split, 1/3 cup chopped hazelnuts)

Steps:

  • To prepare crust by hand:
  • In a narrow bowl, combine flour, salt and shortening. Using 2 knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain.
  • Sprinkle water over flour mixture as you toss with a fork. Don't keep stirring. Turn only about 8 to 10 times. Continue with Step 3 below.
  • Or prepare crust using a food processor:
  • Chill flour, shortening, butter, water.
  • Measure flour into work bowl. Add salt and pulse 3 times.
  • Add shortening. Pulse 6 times. Add butter that has been cup up into chunks. Pulse 4 times.
  • Add water 1 tablespoon at a time. Pulse after each addition.
  • Pour out of bowl onto plastic wrap. Create a 5-inch disk and flatten. Refrigerate.
  • After about 15 minutes in the refrigerator, remove your disc. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover the disk with another piece of wrap or parchment. Roll out from the center, until disk is about 11 inches in diameter. Remove top wrap, flour the surface lightly and drape crust over rolling pin. Center over pie plate and put it in. Smooth into 9 1/2-inch pie pan. Remove wrap. Trim edge to about 1/2 inch around outside of pan.
  • Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill.
  • To prepare filling and topping:
  • Heat oven to 350 degrees F.
  • Coarsely chop macadamias and almonds, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5 to 6 minutes. Cool. Put hazelnuts into a kitchen towel and rub together to remove skins. Chop hazelnuts.
  • Combine filling ingredients. Mix well. Sprinkle chopped nuts on bottom of crust. Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust. Pour filling into pan deflecting on back of a spoon. Larger nuts will rise up to top. Cover edge of crust with foil.
  • Bake for 45 minutes to 50 minutes. Test with a stainless steel knife in center. When it comes out clean, it's done. Cool completely on wire rack. Serve after cooling or wrap in heavy foil and refrigerate until next day to serve.

FRUITS OF THE FOREST BERRY PIE



Fruits of the Forest Berry Pie image

I love summer fruits, and I love pies. The problem is always choosing which kind to make. This recipe marries strawberries, blueberries, raspberries and blackberries for a winning combination. It is equally great served warm out of the oven with a scoop of vanilla ice cream, or icy cold out of the refrigerator. And, best of all, it is simple to make.

Provided by JackieOhNo

Categories     Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 double crust pie crust
2 cups strawberries, halved
1 cup blueberries
1 cup raspberries
1 cup blackberry
2/3 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice

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



Fruit of the Forest Pie image

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...

Provided by Bonnie Beck

Categories     Pies

Time 2h25m

Number Of Ingredients 21

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 sugar...you can add more if you like a really sweet pie
splash of lemon juice, plus some lemon zest
TO MAKE IT USING CANNED
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

Steps:

  • 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.

FRUITS OF THE FOREST PIE



Fruits of the Forest Pie image

Make and share this Fruits of the Forest Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 basic shortening double crust pie crust
2 medium ripe fresh peaches, peeled, pitted, and sliced
1 large ripe fresh pear, peeled, cored, and pitted
1 large granny smith apple, peeled, cored, and sliced
1 cup fresh blueberries, picked over for stems
1 cup hulled and sliced fresh strawberries
1/2 cup chopped fresh pineapple (or canned)
1/2 cup sugar, plus
3 tablespoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
milk or light cream
coarse sugar

Steps:

  • Roll out and place bottom pie pastry into a 9 ½ inch deep dish pie pan; place in the refrigerator for 15 minutes.
  • Make the filling: in a big bowl, combine the fruit, ½ cup sugar, ginger, nutmeg, and lemon juice; toss well to mix, then set aside for 10 minutes to juice.
  • Mix the remaining 3 tablespoons sugar and the cornstarch together in a small bowl; stir in the mixture into the fruit.
  • Preheat oven to 400°.; roll out top crust.
  • Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.
  • Lightly moisten the rim of the pie shell; place top crust over filling; press the top and bottom pastries together along the dampened edge.
  • Trim the pastry with scissors or knife, leaving an even ½-inch overhang all around; flute/crimp edges, as desired.
  • Poke several steam vents in the top of the pie with a fork or paring knife.
  • Put a couple of vents near the edge of the crust so you can check the juices there later.
  • To glaze: lightly brush the pastry with milk and sprinkle with coarse sugar.
  • Place the pie on the center oven rack and bake for 30 minutes; decrease temperature to 375° and rotate pie 180°; slide an foil-lined baking sheet onto the rack below to catch any drips.
  • Bake about 35-45 minutes until the juices bubble thickly at the steam vents and the top is golden brown; if the top of the pie starts to get too dark, cover with loosely tented foil during the last 10-15 minutes.
  • Transfer pie to a wire rack and let cool for at least 2 hours before serving.

Tips:

  • Use fresh, ripe berries. This will ensure that your pie has the best flavor.
  • Don't overfill the pie crust. Leave about 1/2 inch of space around the edges so that the filling can bubble up and not overflow.
  • Bake the pie until the crust is golden brown and the filling is bubbling. This usually takes about 45-50 minutes.
  • Let the pie cool for at least 30 minutes before serving. This will allow the filling to set and will make it easier to slice.
  • Serve the pie with a dollop of whipped cream or ice cream.

Conclusion:

Fruit of the forest pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give fruit of the forest pie a try.

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