Fruits Of The Forest Pie Fruit Version Food

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.

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.

FREE-FORM FRUIT AND NUT PIES

Steps:

• Toast all the pine nuts in a dry skillet over medium-low heat, stirring, until evenly brown and fragrant, about 2 to 3 minutes. Cool.
• Pulse the 3/4 cup cool pine nuts and sugar in a food processor until finely ground, about 15 times. Add the flour, cornmeal, salt, and butter and pulse until combined, about 10 more times. Add the egg and pulse until mixture comes together in a soft dough, about 5 times.
• Lay out an 8 by 11-inch sheet of waxed or parchment paper. Divide dough equally into 6 balls and place on the paper, leaving at least 4 inches between each. Press down lightly to make even disks, and cover with another sheet of paper. With a rolling pin lightly roll over the entire sheet to make rounds about 5 inches in diameter. Slide paper onto a baking sheet and refrigerate for at least 1 hour or up to 3 days.
• Remove top sheet of paper and cut the parchment into 6 squares (around the dough circles). Place 2 heaping tablespoons of jam on each circle and spread it evenly with the back of a spoon over the crust, leaving a 1 1/2-inch border around the edges. Fold and loosely pleat the dough over the edge of the jam, to make a rustic free-form pie. (Use the edge of the parchment or a bench scraper to lift the edges of dough over; it's easier that way. See photo.) Repeat with the remaining disks.
• Whisk the egg yolk with a teaspoon of water and brush over the edges of the crusts with it. Sprinkle remaining pine nuts onto the egg wash. Refrigerate pies for 30 minutes.
• Position a rack in the middle of the oven and preheat to 375 degrees F. Bake pies until golden brown, about 30 minutes. Let set for 5 minutes before transferring with the paper onto a rack to cool.
• Serve warm or at room temperature, with ice cream, whipped cream or yogurt, if desired.

FRUITS OF THE FOREST PIE-2003 FIRST PLACE NUT

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.

FRUIT OF THE FOREST PIE

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.

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 PIE (FRUIT VERSION)

Steps:

• 1. prepare the pastry and refrigerate until firm enough to roll, 1 hour. 2. on a sheet of lightly floured wax paper, roll the larger portion of the pastry into a 13-inch circle with a floured rolling pin. invert the pastry over a 9 1/2 inch deep-dish pie pan, center, and peel off the paper. gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge. refrigerate for 15 min. 3.In a large bowl, combine the fruit, 1/2 cup of the sugar, the ginger, the nutmeg, and lemon juice. Toss well to mix, then set aside for 10 min to juice. mix remaining 3 tablespoons of sugar and the cornstarch together in a small bowl, then stir the mixture into the fruit. preheat oven to 400 F. 4. On another sheet of lightly floured wax paper, roll the other half of the pastry into an 11 inch circle. turn the filling into the chilled shell, smoothing the fruit with a spoon. lightly moisten the edge, turn the top pastry over the filling, peel off paper. press top and bottom together along wet edge. trim the pastry with scissors or knife, leaving a 1/2 inch over hang. then sculpt into an unpstanding ridge. poke steam vents at top and sides. to glaze pie, brush pastry with milk and sprinkle with sugar. 5. place pie in center rack for 30 min. reduce temp to 375 and rotate pie 180 degrees.so the front is now in back. bake until top is golden brown and juices are bubbling thickly, 35-45 min. if top gets too dark, cover loosely with foil for last 10 to 15 minutes. 6. let cool for at least 2 hours on rack.