Cooked Fruit Pie

Pies and Tarts

Yield: one 9-inch pie
Recipe: 132/200
“Back to Baking”, pp. 90

    What a weird time to be alive. In any case, baking keeps me sane and always makes me happy, so better keep calm and keep baking. As is known fact by now, I am not by any stretch of the imagination an expert at making pies. Regardless, at some point I would have to make this recipe anyways, so I finally decided to jump in and try to make this cooked fruit pie recipe. I don’t think I’ve ever made a pie where the fruit is cooked prior to baking, so I did not really know what to expect. I tried to use up what I had in my fridge and freezer, so I used a mixture of peaches, raspberries and blackberries.

    I’m not sure if I did it right, but I was imagining that the fruits would still maintain some of their shape and structure while cooking. Perhaps it is because I used frozen fruits, but the mixture was very liquid and everything kind of meshed together. It is also likely that I stirred the simmering fruits a bit too much, thus destroying them in the process. Nonetheless, I let the whole thing thicken as much as I thought reasonable, then put it in the pie shell and baked as instructed. I have to admit that, at first, I was not a fan of the pie. I found the texture to be strange and the flavour confusing. However, I think this might only have been due to the fact that I didn’t know what to expect, because all the following slices I had I found to be actually delicious and very pleasant to eat! Just warmed a little bit with some tea, it is truly a treat and a good way to get something sweet with a little buttery taste from the crust.

Ingredients:

FruitSugarCornstarchOther
6 cups blueberries1 ½ cups3 ½ tbsp3 tbsp lemon juice
2 tsp lemon zest
6 cups raspberries1 ½ cups3 ½ tbsp¼ tsp ground cinnamon
1 tsp vanilla extract
6 cups pitted tart cherries1 ⅓ cups4 tbsp¼ tsp ground cinnamon
1 tsp vanilla extract
5 cups blackberries1 ¼ cups2 tbsp1 tbsp lemon juice
1 tsp vanilla extract
6 cups peeled and sliced peaches1 cup2 tbsp1 tsp vanilla extract
¼ tsp ground cinnamon
  • 1 egg
  • 1 tablespoon water
  • Turbinado sugar, for sprinkling (optional)

Directions:

  1. While the pie dough is chilling, prepare the fruit. In a saucepot, bring the fruit up to a simmer. In a bowl, stir the sugar and cornstarch together, and gently stir this with the fruits.
  2. Add the remaining ingredients to the simmering fruits and continue cooking until the mixture has thickened, stirring gently so as not to break down the fruit too much. Scrape the fruit into a bowl and cool the filling to room temperature. 
    • Note: the filling can be made ahead of time and chilled until ready to assemble. 
  3. Pull the pastry from the fridge 30 minutes before rolling. Preheat the oven to 400°F. Place a 9-inch pie plate onto a parchment-lined baking tray and dust the pie plate with flour. 
  4. On a lightly floured work surface, roll out the first pastry disc to just under ¼ inch thick and line the prepared pie plate. Sprinkle the oats on the bottom of the pastry shell. Gently spoon the filling into the shell.
  5. Roll out the remaining pastry disc and cut out a small hole in the centre of the pastry so that the steam can escape as it bakes. Place the rolled pastry overtop the fruit and press the edges together. Trim away any excess dough, and pinch the edges together to create a pattern.
    • Alternatively, you can make a lattice pattern with the top dough if you prefer. 
  6. Whisk the egg and water together, and brush the surface of the pastry with this mixture. Sprinkle the pie with turbinado sugar. 
  7. On the prepared baking tray, bake the pie for 12 minutes at 400°F, then reduce the heat to 375°F and bake for about 40 more minutes, until the crust is a rich golden brown and the filling is bubbling. Cool the pie for at least 2 hours before slicing. 

Valerie

Fresh Fruit Pie

Pies and Tarts

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

DSC_5780

     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