Five Fruit Pie
Not sure whether I have been living under a rock but I had never heard of a five fruit pie. While returning from Colorado recently we were driving through Iowa and stopped at the Amana colonies to eat at one of their restaurants. And there it was, on the menu, five fruit pie. It is actually a great idea, say you have a lot miscellaneous fruit rolling around your refrigerator, why not throw it all into one pie. Here is my version using peaches, apples, blueberries, raspberries and blackberries.
Tip: This is a pie that has a high risk of bubbling over into your oven so be conservative with filling the pie shell or place a lined sheet pan on the rack below the pie in the oven.
- All-purpose flour - 2 3/4 cups
- Sugar - 2 tablespoons
- Salt - 1/4 teaspoon
- Butter - 16 tablespoons or two sticks, cold
- Water - 4-6 tablespoons, ice-cold
- Fruits - 6 cups, of sliced peaches and apples, blackberries, blueberries & raspberries. You choose your favorite fruit.
- Sugar - 1/2 cup
- All-purpose flour - 1/4 cup
- Tapioca - 1/2 tablespoon, quick cooking (Optional)
- Lemon juice - 1 tablespoon
- Cinnamon - 1/4 teaspoon
- Butter - 1/2 tablespoon
- Milk - 1 tablespoon
- Sugar - for sprinkling on top
1. Add flour, sugar, and salt to food processor and blend together.
2. Add (cold) diced butter to processor. Pulse until blended and butter chunks are the size of large peas.
3. Add cold water, pulsing between each tablespoon addition.
4. Pulse until the dough mixture just begins to pull away from the sides of the processor.
5. Empty out the dough mixture onto counter, combine into two disks. Fold each disk over onto itself 2-3 times. (This helps to create the laminated layers and flaky crust.)
6. Wrap in saran and refrigerate for at least 15 minutes (so that the gluten relaxes).
7. Pre-heat oven to 425F.
8. Add fresh fruit, sugar, salt, lemon juice, flour and tapioca to large bowl and gently combine. I used berries for half of my fruit and if you use apples, slice them thin so that they cook through.
9. Roll out dough for bottom crust and place in 9 inch pie pan. Trim edges.
10. Pour filling into bottom crust and dot with butter.
11. Roll out top crust and cover filling and use fork to press edges together.
12. Brush with a little milk and sprinkle with sugar.
13. Bake for 15 minutes at 425F, then reduce oven to 375F and bake for 40 minutes longer. Cover edges with foil if they start to brown too fast. I also find that baking the pie in the lower 1/3 of the oven will reduce over-browning of the top crust but every oven is different.
14. Cool completely before cutting.
Tip: Use the quick cooking tapioca if your fruit is very juicy.