Fruit Bowl Pie

Tuesday, July 4, 2017


Fruit Bowl Pie 



My mother loved her fruit bowl. Mealtimes always included fresh fruit, although there were plenty of times in the winter when she opened a can of Del Monte fruit cocktail and served it in an aged pottery bowl. But the best kind was in the summer when fresh fruit was bountiful. We would cut up peaches, strawberries, blackberries and blueberries and serve them in her etched-glass bowl with a bit of sugar sprinkled over the top.

This is my Mother's fruit bowl in a pie, packed with memories and the fresh fruits available at produce stands and farmer's markets around the area. It's the perfect thing to carry along on a picnic or to place on a potluck table at the annual family reunion. Use your favorite crust recipe (or find my heirloom one here) then fill it with the fruits of your choice.

Happy Fourth of July!






Recipe....

Fruit Bowl Pie

(Recipe tweaked slightly from Wood & Spoon)

1 Double Crust Pie Dough recipe, prepared and chilled

3 cups of peeled and sliced peaches
2 cups of mixed berries (I used strawberries, blackberries, blueberries)
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon butter
1 egg yolk and 1 tablespoon water, fork-stirred

Instructions

Place a baking tray in the top third of oven. (This is to catch any drips from the pie.)

In a large bowl, combine the peaches, berries and lemon juice. In a small bowl, toss together the sugars, corn starch, cinnamon and salt. Add the dry ingredients to the fruit and stir to combine. Set aside while you prepare your pie dough.

On a floured surface, roll out one half of the chilled pie dough. Lay carefully in the bottom of a 9-inch pie pan. Press gently into the pan leaving dough to extend over rim about 1 inch. Trim off excess. Chill in the freezer while you prepare the top crust.

Roll out the other portion of dough and cut into 1" or 2" strips for a lattice top. Lay these strips on a parchment-lined baking sheet and freeze for about 10 minutes.

Remove pie pan from freezer. Taste your fruit filling and if you think it needs more sugar, add an additional 1/4 cup of either brown or white sugar. Fill pie pan with fruit filling. Discard any exorbitant amount of juice. Dot the butter randomly over the top of the fruit filling. Arrange the lattice strips over the top, trimming the ends to match the bottom crust. Crimp the edges. Brush pie with the egg yolk mixture. Put the pie back into the freezer for about 15 minutes while the oven preheats to 425 degrees.

Bake on baking sheet in oven at 425 degrees F. for 20 minutes, then reduce heat to 350 degrees F. and bake an additional 45 minutes, or until pie is golden brown and there is a steady bubble coming from the filling.

Note:  I like to sprinkle the crust with sugar about 15 minutes before the pie is done baking.






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