Four Fruit Pie

IMG_0809IMG_0812IMG_0836IMG_0843IMG_0845IMG_0848 Before I get started, I just want to say THANK YOU for all being so supportive of me!  All the kind words and likes and follows were way more than I had expected, so, again, thank you! Now, on to the pie!

The inspiration for this pie came from this picture and while theirs look slightly more amazing than ours I can guarantee that ours tasted better!  We used fresh fruit and made the crust from scratch.

Blueberry Filling: 4 cups blueberries 3/4 cup sugar 3 tablespoons arrowroot flour 3 tablespoons water 1 teaspoon lemon rind, grated 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoons unsalted butter

Directions: Combine 1 cup berries with 3/4 cup sugar in pan. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes. Combine cornstarch and water in bowl. Add to pan with blueberries. Cook over medium heat until mixture comes to full boil and is clear and thick. Pour hot mixture into large bowl.  Cool until warm. Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.

Peach Filling 2 cups fresh peaches (peeled and sliced, pits removed) 1/3 cup sugar 1 pinch of arrowroot flour

Directions: Slice the peaches and mix with half of the sugar in a large pot. Bring to a boil, and add the other half sugar and the arrowroot flour. Boil again for 1 minute. Remove from heat and cool.

Apple Filling 3-2/3 cups thinly sliced apples 1-3/4 teaspoons lemon juice 3/4 cup and 2 tablespoons and 1 teaspoon white sugar 3 tablespoons arrowroot flour 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 2 cups water

Directions In a large bowl, toss apples with lemon juice and set aside.  Pour water into a Dutch oven over medium heat.  Combine sugar, cornstarch, cinnamon, salt and nutmeg.  Add to water, stir well and bring to a boil.  Boil for 2 minutes, stirring constantly Add apples and return to a boil.  Reduce heat, cover and simmer until apples are tender (about 6 to 8 minutes)

Rhubarb Filling 2 cups chopped rhubarb 2/3 cup white sugar 3 tablespoons all-purpose flour

Directions Combine sugar and flour in a bowl with rhubarb.

Pie Crust 1 cup all purpose flour 1/2 teaspoon of salt 1/3 cup of vegetable shortening 4-8 tablespoons ice cold water

Directions Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together. Shape dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Turn edge under; crimp as desired.

Baking Process

  1. Preheat oven to 400
  2. Bake the pie crust for 15 minutes with nothing in it.
  3. Take out the pie crust, fill it with the fillings
  4. Reduce oven temperature to 375.
  5. Bake for 40-50 minutes or until the crust is golden brown