May 08, 2007

Fruit Pie

These are quite possibly, the easiest pies to make. You take fruit, add sugar and a little bit of flour and fill the crust, put top crust on and bake. The trouble I run into is sometimes it might be too soupy. You can use tapioca to thicken it. Don't tell anyone but fruit pies are actually healthy to some degree, too. ;) Here is more detail...

1 1/4 cup sugar
2 heaping Tablespoons flour
4 cups of fruit (for this pie I used rhubarb, blueberry, strawberry, raspberry and blackberry)
Two 10 inch pie crusts
(can be store bought or homemade -
I use the Martha Stewart Pie Crust for most of my pies)

Put fruit, sugar and flour in bowl and mix well. Let them sit and form a juice.

Put pie crust in pie plate or tin. Fill with fruit. Put top crust on and make a few slits in the top.

Shape the crust around the edges and then take tin foil and cover the edges all the way around so they will not cook too quickly.

Bake pie in a 375 degree oven for about 25 minutes with foil on and then remove the foil and bake 25 more minutes. Let it cool and then serve it with whipped cream or ice cream and coffee. YUMMO!!!!!

You can see the fruit and the bit of soupiness. I rushed this one a bit. That just means I need to practice some more. The family likes it when I practice! LOL

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