Fresh Fruit Pie

Yield: one 9-inch pie
Recipe: 73/200
“Back to Baking”, pp. 88

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     Last weekend I got lost in the Jean-Talon market in Montreal. When I say “get lost” I mean that I spent a couple of hours there marvelling at (and buying) all the fresh produce and special delicacies from local farmers. It is only the second time that I go to this wonderful place and I am in love! All that to say that I bought some delicious Fraises du Québec from a nice gentleman and they were screaming to be gently placed in a pie. As mentioned in previous posts, I used to be horrendous at making pie dough and pies in general, for that matter, but I think that I’m getting the hang of it! I love this recipe because it is universal and can be adapted to most fresh fruit that you have in your fridge! The ratios of fruit to sugar to thickener is simply perfect and makes for a scrumptious, fresh-tasting pie whose filling is both adequately juicy and thick at the same time. Briefly, this fresh fruit pie is just right

Ingredients for dough:

Ingredients for filling:

   Fruit                  Quick-cook Tapioca Sugar                     Other                     
Fresh strawberries, quartered (3 cups) 2 tablespoons   1 ½ cups 1 teaspoon vanilla extract
Fresh rhubard, diced
(6 cups)
2 tablespoons   1 ¾ cups 1 teaspoon vanilla extract
Fresh blueberries (5 cups) 2 tablespoons   1 cup

3 tablespoons lemon juice,

2 teaspoons lemon zest

Fresh raspberries (5 cups) 2 tablespoons   1 ¼ cups

1 tablespoon lemon juice,

1 teaspoon vanilla extract

Peaches, peeled and sliced (6 cups) 2 tablespoons   1 cup

1 teaspoon vanilla extract,

¼ teaspoon ground cinnamon

Ingredients for brushing:

  • 1 egg
  • 1 tablespoon water
  • Turbinado sugar, for sprinkling (optional)

Directions:

  1. While the pie dough is chilling, toss the fruit with the tapioca and let the mixture sit for 5 minutes so that the tapioca can soften.
  2. Stir in the sugar and “other” ingredients to coat.
  3. Pull the pie dough out of the fridge 30 minutes before rolling. Preheat the oven to 400°F and place a lightly floured 9-inch pie plate onto a parchment-lined baking tray.
  4. On a lightly floured work surface, roll out the first pastry disk to about 1/4 inch thick and line the prepared pie plate. Sprinkle the oats over the pastry.
  5. Spoon the prepared filling into the shell. Roll out the remaining pastry disc and cut out a small hole in the centre of the pastry. Placed the rolled pastry overtop the fruit and press the edges together. Trim away any excess dough and pinch the edges. Alternatively, you could use a knife to create slits in the dough or make a lattice pattern. All these methods have as purpose to let some of the steam out of the steaming-hot delicious fruit pie!
  6. Whisk the egg and water together, and brush the surface of the pie dough with the egg mixture. Sprinkle the pie with turbinado sugar if you wish.
  7. Bake the pie on the prepared baking tray for 12 minutes at 400°F, then reduce the heat to 375°F and bake for about 40 more minutes, just until the crust is a golden brown and the filling is bubbling. Cool the pie for at least 2 hours before slicing.

Notes from Anna:

  • Quick-cook tapioca is the ideal ingredient to thicken the juices that will cook out of the fruits. It softens quickly and does not impact flavour.
  • Fresh fruits work best than frozen fruits in a pie recipe. Most will be too watery when frozen.

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Valerier

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