And here is a recipe I found that seems like it would make a good approximation for those of you wondering up the pie of amazement. :)
FRUITS OF THE FOREST PIE
Makes 2 double-crust (9-inch) pies
FOR THE FILLING:
2 cups stewed rhubarb or 1 (15-ounce) can red tart cherries
1 (15-ounce) can strawberries*
1 (15-ounce) can raspberries*
1 (15-ounce) can blackberries*
3/4 cup sugar, divided use
6 tablespoons cornstarch
4 tablespoons lemon juice
1 large Granny Smith apple, peeled and sliced
FOR THE CRUST:
5 cups all-purpose flour
2 teaspoons salt
4 tablespoons sugar
1 1/2 cups plus 2 tablespoons chilled unsalted butter cut into 1/4 -inch pieces
14 tablespoons chilled vegetable shortening
8 to 10 tablespoons ice water
TO MAKE THE FILLING:
Preheat oven to 400 degrees F.
Drain all fruit well, reserving and combining syrup. Stir 1 cup of reserved syrup into the combined mixture of 1/2 cup of the sugar and cornstarch. Cook over medium heat, stirring constantly until thickened and clear. Remove from heat. Gently stir in remaining sugar, lemon juice and drained fruit, except apples. Let stand while preparing pastry crust.
TO MAKE THE CRUST:
In a large bowl, mix flour, salt and sugar together. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal. Turn mixture into another large bowl.
Sprinkle 8 tablespoons ice water over mixture and fold in till dough sticks together, adding up to 2 more tablespoons ice water if needed. Shape dough into 2 balls with your hands. Divide each ball in two and flatten all balls into four discs, 2 slightly larger than the other two. (You are making 2 double-crust pie shells.) Dust lightly with flour and wrap in plastic. Refrigerate for 30 minutes before rolling.
TO ASSEMBLE AND BAKE:
Roll both larger discs on a lightly floured surface into two 12-inch circles about 1/8-inch thick. Transfer each to a 9-inch pie plate, leaving dough overhang in place. Place sliced apples in the bottom of both dough-lined pie pans. Top each with half of the prepared fruit filling.
Roll both smaller dough discs on a lightly floured surface into 10-inch circles. Lay each over the tops of the pies. Trim both crusts to 1/4 inch beyond pie plate and fold under. Flute the edges and vent the top.
Set on a rimmed baking sheet and bake for about 30 minutes or until light brown.
Reduce the heat to 350 degrees and continue baking for 30 minutes longer or until golden brown.
*You may substitute canned dark sweet cherries or red tart pie cherries for any fruit you are unable to find.
Makes 2 double-crust (9-inch) pies
FOR THE FILLING:
2 cups stewed rhubarb or 1 (15-ounce) can red tart cherries
1 (15-ounce) can strawberries*
1 (15-ounce) can raspberries*
1 (15-ounce) can blackberries*
3/4 cup sugar, divided use
6 tablespoons cornstarch
4 tablespoons lemon juice
1 large Granny Smith apple, peeled and sliced
FOR THE CRUST:
5 cups all-purpose flour
2 teaspoons salt
4 tablespoons sugar
1 1/2 cups plus 2 tablespoons chilled unsalted butter cut into 1/4 -inch pieces
14 tablespoons chilled vegetable shortening
8 to 10 tablespoons ice water
TO MAKE THE FILLING:
Preheat oven to 400 degrees F.
Drain all fruit well, reserving and combining syrup. Stir 1 cup of reserved syrup into the combined mixture of 1/2 cup of the sugar and cornstarch. Cook over medium heat, stirring constantly until thickened and clear. Remove from heat. Gently stir in remaining sugar, lemon juice and drained fruit, except apples. Let stand while preparing pastry crust.
TO MAKE THE CRUST:
In a large bowl, mix flour, salt and sugar together. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal. Turn mixture into another large bowl.
Sprinkle 8 tablespoons ice water over mixture and fold in till dough sticks together, adding up to 2 more tablespoons ice water if needed. Shape dough into 2 balls with your hands. Divide each ball in two and flatten all balls into four discs, 2 slightly larger than the other two. (You are making 2 double-crust pie shells.) Dust lightly with flour and wrap in plastic. Refrigerate for 30 minutes before rolling.
TO ASSEMBLE AND BAKE:
Roll both larger discs on a lightly floured surface into two 12-inch circles about 1/8-inch thick. Transfer each to a 9-inch pie plate, leaving dough overhang in place. Place sliced apples in the bottom of both dough-lined pie pans. Top each with half of the prepared fruit filling.
Roll both smaller dough discs on a lightly floured surface into 10-inch circles. Lay each over the tops of the pies. Trim both crusts to 1/4 inch beyond pie plate and fold under. Flute the edges and vent the top.
Set on a rimmed baking sheet and bake for about 30 minutes or until light brown.
Reduce the heat to 350 degrees and continue baking for 30 minutes longer or until golden brown.
*You may substitute canned dark sweet cherries or red tart pie cherries for any fruit you are unable to find.
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