FRUIT OF THE FOREST PIE

Fruit of The Forest Pie

Once upon a time Sara Lee made a frozen Fruit of the Forest Pie...and it was very, very good.  And then it went away, and everyone was very sad.  But fortunately the story does not end there!

​The combination of apple slices, rhubarb and summer berries is one of the best fruit combinations ever, and it needed to live on!  

​Some call this "Fruit of the Forest Pie", but I also call it "Fruit of the Garden Pie", because I always save a secret stash of the best rhubarb, raspberries, strawberries and blueberries from our garden for this traditional Thanksgiving Pie.  I know that makes it extra special for us, but it is the most colorful and delicious pie - always a special family favorite at Thanksgiving, or any other time I bake one!  

Fruit of the Forest Pie

This is truly a deep dish pie - so get your favorite deep dish pie plates out and let the fun begin!

​Over the years I've learned that you can either slice the apples up REALLY thin, but my preferred method is to pre-cook the apple slices on the stove until they just begin to get tender.  There's nothing harder than waiting for apple slices to bake up tender in a pie, and this little trick will save you that angst.  It also will keep your top pie crust or lattice from baking high above the fruit filling and collapsing when the pie cools.

​While your apple slices are cooling down, combine the rhubarb, strawberries, raspberries, blueberries and blackberries in a large bowl.  You can mix and match the fruit to your liking, but this is our favorite fruit combination.  And very traditional!

You may as well save yourself a lot of fighting and make two of these at a time, because everyone will be fighting over the last piece or two!

​And now you can be happy that you have the secret to one of the best Thanksgiving pies around!  ​I'm always amazed that it is more popular that pumpkin, pecan or apple pie...but you'll have to let me know how much you love this pie!

Snowflakes & Coffeecakes Fruit of the Forest Pie

FRUIT OF THE FOREST PIE

Some call this “Fruit of the Forest Pie”, but I also call it “Fruit of the Garden Pie”, because I always save rhubarb, raspberries, strawberries and blueberries from our own garden for this traditional Thanksgiving pie.  I’m not sure what makes it so special to us, but the combination of apples, rhubarb, and our favorite berries makes for the most colorful and delicious pie – always a very special family favorite on Thanksgiving, or any other time I bake one!   

Fruit Of The Forest Pie

​INGREDIENTS:
2 pie crusts (homemade or refrigerated)
2 large apples (I use sugar crisp or granny smith) (peeled, cored and thinly sliced)
¼ cup fresh lemon juice
1 cup (200g) sugar
½ cup (64g) cornstarch
1 teaspoon cinnamon
2 cups rhubarb (sliced)
1 cup strawberries (sliced)
1 cup raspberries
1 cup blueberries
1 cup blackberries
3 tablespoons cold butter (sliced)
Egg Wash: 1 large egg + 1 tablespoon milk
Sugar or sparkling sugar (optional)
 
HOW I MAKE THIS:

1. PREPARE PIE CRUST:  For this pie we’ll be using a double pie crust on the bottom of a 9-inch pie plate. Prepare pie crust per your favorite recipe, or use 2 refrigerated pie crusts.
2. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Use a small sharp knife to trim excess dough 1-inch off the edges, and flute.  Refrigerate while you are preparing the filling.
3. MAKE PIE FILLING:  Toss sliced apples and lemon juice together in a large non-stick fry pan. Cover and cook over medium heat, stirring gently and often, until apples are tender when poked with fork but still hold their shape (about 10-15 minutes). Remove from heat and sprinkle with cornstarch, sugar and cinnamon, stir gently. 
4. Transfer apples and the juices to a rimmed baking sheet and let cool completely (about 30 minutes). 
5. Combine cooled apple mixture and remaining fruit in a large bowl; stir gently until combined and allow to sit for 10 minutes.
6. Preheat the oven to 425°F.  Adjust oven rack to lowest position. 
7. Spoon fruit mixture into dough-lined pie plate, mounding slightly in middle. Place sliced butter evenly around the top of the fruit filling. 
8. Remove the remaining chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter. For a double crust pie, top filling with second shell, crimp edges and cut several slits to allow steam to release during baking.  If making a lattice crust, use a pastry wheel to cut 16 strips 1/2 inch wide.  Carefully weave the strips into a lattice over top of pie. Using a small knife, trim the extra overhang. Crimp edges of the dough with your fingers or a fork.
9. In a small bowl, whisk egg and water, and brush on top of crust with a pastry brush. Sprinkle with sugar or sparkling sugar if desired. 
10. Put the prepared pie in the refrigerator to chill for 30 minutes.
11. Place the pie in oven and bake for 15 minutes.
12. Reduce oven temperature to 375°F and place pie crust shield on top.  Continue baking for 40-50 minutes, or until crust is golden brown and filling is bubbling. If the top of your pie is getting too brown, tent loosely with aluminum foil. The pie will be done when the fruit juices begin to bubble up through the lattice top and the fruit is tender (insert a small knife into the center to check). 
13. Remove from oven and cool for at least 4 hours. Letting the pie cools allows the filling to set and makes for easier slicing.
14. Allow the pie to cool for at least 4 hours before serving. This fruit pie is best served within a day, but it can be covered tightly and stored in the refrigerator for up to 5 days.

YIELD:  8 servings

Original recipe published November 2010; revised and reposted November 2018 and April 2024.

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