Fruits of the Forest Pie

Ingredients

• 1 basic shortening double crust pie crust

Filling

• 2 medium ripe fresh peaches, peeled, pitted, and sliced
• 1 large ripe fresh pear, peeled, cored, and pitted
• 1 large granny smith apple, peeled, cored, and sliced
• 1 cup fresh blueberries, picked over for stems
• 1 cup hulled and sliced fresh strawberries
• 1/2 cup chopped fresh pineapple (or canned)
• 1/2 cup sugar, plus
• 3 tablespoons sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice
• 3 tablespoons cornstarch

Glaze

• milk or light cream
• coarse sugar

Directions

1. 1

   Roll out and place bottom pie pastry into a 9 ½ inch deep dish pie pan; place in the refrigerator for 15 minutes.

2. 2

   Make the filling: in a big bowl, combine the fruit, ½ cup sugar, ginger, nutmeg, and lemon juice; toss well to mix, then set aside for 10 minutes to juice.

3. 3

   Mix the remaining 3 tablespoons sugar and the cornstarch together in a small bowl; stir in the mixture into the fruit.

4. 4

   Preheat oven to 400°.; roll out top crust.

5. 5

   Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.

6. 6

   Lightly moisten the rim of the pie shell; place top crust over filling; press the top and bottom pastries together along the dampened edge.

7. 7

   Trim the pastry with scissors or knife, leaving an even ½-inch overhang all around; flute/crimp edges, as desired.

8. 8

   Poke several steam vents in the top of the pie with a fork or paring knife.

9. 9

   Put a couple of vents near the edge of the crust so you can check the juices there later.

10. 10

    To glaze: lightly brush the pastry with milk and sprinkle with coarse sugar.

11. 11

    Place the pie on the center oven rack and bake for 30 minutes; decrease temperature to 375° and rotate pie 180°; slide an foil-lined baking sheet onto the rack below to catch any drips.

12. 12

    Bake about 35-45 minutes until the juices bubble thickly at the steam vents and the top is golden brown; if the top of the pie starts to get too dark, cover with loosely tented foil during the last 10-15 minutes.

13. 13

    Transfer pie to a wire rack and let cool for at least 2 hours before serving.