Receta Mixed Fruit Pie
Mixed Fruit Pie
My son-in-law, had to have emergency back surgery and I will be spending a week in Athens, GA, where he is stationed in the Army. I will be helping out my daughter who is due in 6 weeks, with their 2nd child. I received her phone call early Saturday morning (3 am), made arrangements for my 3 pugs, drove to the airport, a 3 hour drive from my home and was flying out of Milwaukee that evening. I arrived in Atlanta around midnight. Boy! What a long day that was! I had planned on coming and helping them out when the baby was born, but this was unplanned. I packed clothes you aren't going to wear in GA, ever:) I packed my computer, phone and camera, but no cords to charge them with:) My posts will be some what light until I get home on Sunday. His surgery was on Monday and went well, so that was a relief. ~Thank God~
A Big Plus, I get to spend time with my beautiful Grandson and I don't have to deal with snow and cold for a week!
Mixed Fruit Pie
- 1 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon allspice
- dash salt
- 1/4 to 1/3 cup water
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen halved strawberries
- 1 cup fresh or frozen raspberries
- 1 cup fresh or frozen blackberries
- 1 cup fresh or frozen peaches, sliced
- 1 cup fresh or frozen rhubarb
- 2 T lemon juice
- 2 T butter
Pastry for double crust pie
Note: I used frozen fruit. Do Not Thaw Fruit before using and reduce water to 1/4 cup.
In a small bowl combine sugar, cornstarch, allspice and dash of salt.
In a large bowl combine all fruit. Add sugar mixture, water and lemon juice. Mix together lightly. Line a 9 inch pie plate with bottom crust, trim pastry even with edge of pie plate. Pour fruit mixture into pastry lined pie plate. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 400 degrees for 10 mins. Reduce heat to 350, bake for 45-50 mins or until crust is golden brown and bubbly. Cool on wire rack. Get Double Crust recipe @ Crisco