As promised, I tired my hand at baking my first pie ever! I think I have once tried making a Lemon meringue pie when I was younger, but it was a disaster (I’ll try again soon. Lemon Meringue Pie – you are on my list.) Today I decided to bake a fruit pie.
I can’t comment on much or compare it to the creation of other pies – because well, it is my first. But I would imagine this is the sort of pie I would like to make for new neighbours on the street to welcome to the neighborhood. It’s friendly, fruity and fun!
Place the pie into the oven at 375F for 45-55minutes.
In the mean time, check out my pedicure!:
And here it is! As you can see it is a little bit burnt from the oven, even though I took it out at 45 minutes.
FIVE FRUIT PIE
1.5 cups sugar
3 tablespoons cornstarch
2 tablespoons quick cooking tapioca
1 cup chopped peeled tart apples
1 cup chopped fresh or frozen rhubarb (totally forgot about this, and to be totally honest, i’m not sorry.)
1 cup each fresh or frozen: raspberries, blueberries and sliced strawberries.
2 cups all purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water
2 teaspoons white vinegar
2 tablespoons half and half cream
2 tablespoons coarse sugar
In a large bowl, combine the sugar, cornstarch, tapioca and fruit. Let stand for 15 minutes.
In another bowl, combine flour and salt; cut in shortening until mixture resembles corase crumbs.
Combine the egg, water and vinegar; stir into flour mixture until just moistened.
Divide dough in half so that one portion is slightly bigger than the other. On a lightly floured surface roll out larger portion to fit a 9 inch pie plate. Transfer pastry to pie plate; trim pastry even with edge. Spoon fruit mixture into crust.
Roll out remaining pastry to fit top of pie and make a lattice crust. Trim, seal and flute edges. Brush with cream ; sprinkle with coarse sugar.
Bake at 375F for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on wire rack.