Fruits Of The Forest Pie

• 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

1. Roll out and place bottom pie pastry into a 9 1/2 inch deep dish pie pan; place in the refrigerator for 15 minutes.
2. Make the filling: in a big bowl, combine the fruit, 1/2 cup sugar, ginger, nutmeg, and lemon juice; toss well to mix, then set aside for 10 minutes to juice.
3. Mix the remaining 3 tablespoons sugar and the cornstarch together in a small bowl; stir in the mixture into the fruit.
4. Preheat oven to 400u0b0.; roll out top crust.
5. Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.
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. Trim the pastry with scissors or knife, leaving an even 1/2-inch overhang all around; flute/crimp edges, as desired.
8. Poke several steam vents in the top of the pie with a fork or paring knife.
9. Put a couple of vents near the edge of the crust so you can check the juices there later.
10. To glaze: lightly brush the pastry with milk and sprinkle with coarse sugar.
11. Place the pie on the center oven rack and bake for 30 minutes; decrease temperature to 375u0b0 and rotate pie 180u0b0; slide an foil-lined baking sheet onto the rack below to catch any drips.
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. Transfer pie to a wire rack and let cool for at least 2 hours before serving.

crust, filling, peaches, fresh pear, granny smith apple, fresh blueberries, fresh strawberries, fresh pineapple, sugar, sugar, ground ginger, ground nutmeg, lemon juice, cornstarch, milk, coarse sugar

Taken from www.food.com/recipe/fruits-of-the-forest-pie-219881 (may not work)