Do you love fresh fruit pies? If you can’t make a decision on which one to try, try the Fruit of the Forest Pie. The traditional Fruits of the Forest pie is made with all sorts of fresh berries and apples and topped with a delicious golden brown crust.
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The Best Mixed Berry Pie
Sure you can enjoy an apple pie or a cherry pie. The best way to really indulge your sweet tooth is with a mixed berry pie. All of the textures and different sweet notes hit your senses at once. It’s a culinary dream!
When we first tasted the Fruit of the Forest Pie, we knew we had to recreate it at home. This homemade mixed berry pie is the result of a few different versions. It has the perfect balance of sweetness with tartness and a nice flaky crust.
Fruit of the Forest Pie is an easy dessert that’s perfect for any occasion. You can make it any time of the year with fresh or frozen fruit. This recipe uses semi-homemade ingredients that you can find year-round.
Don’t wait until a holiday to make this pie. Enjoy it today!
Wondering what’s in Fruit of the Forest Pie? Here’s a list of what you need to make this mixed berry pie:
- White Sugar
- A double pie shell – you can use your favorite pie dough recipe, or purchase a refrigerated pie shell at the grocery store
How To Make Fruit of the Forest Pie
If you have always wanted to make a homemade pie but didn’t know where to start, try this recipe. It’s so easy and turns out perfect every time.
Just look at how easy it is!
- Heat oven to 375°F.
- Chop up the fruit into a large bowl and toss to mix it with sugar and cornstarch. What you want to see is a filling with chunks of fruit that looks like this:
- Gently lay the bottom pie crust in a 9-inch pie pan and crimp the edges. I really like using refrigerated or frozen pie crusts. They save me so much time. Let it thaw completely and gently place it on your pie plate. If your bottom crust is still too cold it could crack and break.
- Fill the crust with your mixed berry apple mixture. Just be careful not to overfill with too much of the berry mixture. If you do, you might not have enough pie crust to completely cover it on the top.
- Place the other pie shell on the top of the pie. Pinch to seal the edges and cut some air holes in the pie pastry. Or you can make a lattice top with strips of pie dough. If desired, you can brush the top of the pastry with an egg wash and sprinkle coarse sugar on top.
- Place the pie on a rimmed baking sheet and bake it in the preheated oven until golden and done.
That’s it! Let it cool then slice and serve with whipped cream.
How do you make fruit pie filling from scratch?
You need three basic ingredients: fruit, sugar, and cornstarch. Many fruit pies are also made with lemon juice or vinegar. Beyond that are optional flavorings such as cinnamon or vanilla.
Some fruit has to be cut into pieces, like apples and peaches. Then all you have to do is mix together the ingredients and you have a homemade fruit pie filling.
What can you serve with this pie?
You could make some homemade whipped cream, and place a dollop of the whipped cream on top. You may also serve this pie with an Earl Grey tea latte.
How to Store Fruit Pie
Once the pie has cooled to room temperature, wrap it with plastic wrap or keep it in an airtight container. You can store it at room temperature or in the refrigerator. It will last for 2 days at room temperature or up to 4 days in the fridge.
You can freeze the pie for up to 4 months. First place it in the freezer uncovered until it is frozen solid. Then wrap it tightly with plastic wrap then either a layer of aluminum foil or place the plastic-wrapped pie in a large plastic freezer bag.
Love pie? Try these recipes!
- Streusel Topping Pumpkin Pie
- Easy Chocolate Pie Recipe
- Ritz Crackers Apple Pie
- Martha Stewarts Pie Crust Recipe
- Peanut Butter Afternoon Delight Recipe
- Recipe Toll House Pie
- German Chocolate Cream Pie
- Koolaid Pie
- Apple Pie for Diabetics
- Baker’s Coconut Pie Recipe
More Fruit Recipes
Thanks to Arne Sandness for sharing this recipe.
Fruit of the Forest Pie
- 1 cup sugar
- 6 tablespoons cornstarch
- 5 large baking apples peeled cored and thinly sliced
- 16 ounces bag fresh or frozen unsweetened halved strawberries, drained
- 16 ounces bag fresh or frozen red raspberries, drained
- 16 ounces bag fresh or frozen blackberries, drained
- 16 ounces bag fresh or frozen rhubarb, drained
- 2 recipe double pie crust
- In a large mixing bowl, stir together sugar and cornstarch (or tapioca). Add fruit; gently tossing until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes or until fruit is thawed. Line a 9-inch pie plate with half of the pastry.
- Stir berry mixture, and transfer half to the crust-lined pie plate. Top with second crust, seal and crimp the edge. Repeat with second pie. To prevent over-browning, cover the edge of the pie with foil. Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.