When you can’t decide between apple pie, berry pie, or any other fruit dessert, the Fruit of the Forest pie solves your dilemma beautifully. This spectacular mixed berry apple pie combines the best of all worlds: sweet-tart berries, tender apples, tangy rhubarb, and a perfectly flaky crust. The result is a culinary symphony where different textures and flavor notes hit your senses all at once, creating what might just be the ultimate fruit pie experience.
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The Best Mixed Berry Pie
Sure, you can enjoy an apple pie or a cherry pie. A mixed berry pie is the best way to indulge your sweet tooth. 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. It can be made with fresh or frozen fruit at any time of the year. This recipe uses semi-homemade ingredients that are available year-round.
Don’t wait until a holiday to make this pie. Enjoy it today!
Recipe Ingredients
Wondering what’s in Fruit of the Forest Pie? Here’s a list of what you need to make this mixed berry pie:
- Apples – Provide structure, natural sweetness, and help bind the filling together
- Strawberries – Add bright color, sweet flavor, and classic berry taste
- Blackberries – Contribute deep flavor, natural tartness, and beautiful dark color
- Raspberries – Bring a delicate texture and intense berry flavor with subtle tartness
- Rhubarb – Adds sophisticated tang and helps balance the overall sweetness
- White sugar – Sweetens the fruit mixture and helps create the perfect syrupy consistency
- Cornstarch – Thickens the fruit juices to prevent a soggy crust and runny filling
- Double pie shell – Creates the ideal flaky foundation and beautiful golden top crust
How To Make Fruit of the Forest Pie
Try this recipe if you have always wanted to make a homemade pie but didn’t know where to start. 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. Optional flavorings such as cinnamon or vanilla are also available.
Some fruit, like apples and peaches, has to be cut into pieces. 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 homemade whipped cream and place a dollop on top. You may also serve this pie with an Earl Grey tea latte.Â
Storage & Reheating Instructions
- Room Temperature: Store covered for up to 2 days at room temperature
- Refrigerator Storage: Keep covered in refrigerator for up to 4 days for best quality
- Freezer Storage: Wrap tightly and freeze for up to 4 months; freeze uncovered first, then wrap when solid
- Reheating: Warm individual slices in 350°F oven for 10-15 minutes to restore crust crispness
Love pie? Try these recipes!
- Easy Chocolate Pie Recipe
- Ritz Crackers Apple Pie
- Martha Stewart’s 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
Be sure to check out our tasty dessert recipes and family favorite recipes.
Thanks to Arne Sandness for sharing this recipe.
Easy Fruit of the Forest Pie Recipe (Mixed Berry)
Ingredients
- 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
Instructions
- 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.
Hello! I’ve been on a quest to find the eternal/quintessential Fruits of the Forest Pie (in honour of my late mom, who introduced me to this confectionary wonder. I was considering either a crumble/oat streusel topping with some cinnamon and some crushed nuts—or maybe a lattice-top crust. Would you recommend/caution against anything with either adaptation? And would you advise against using an egg wash on the lattice crust? Thank you so much! 😋
I think the pie would work with either topping you desire. I personally would the streusel over the lattice, but egg washes on a pie crust are always good.
My late wife made this a few times (years ago), and I made them for the first time myself for Christmas. Had to omit the rhubarb since it’s out of season but still came out delicious! Granny smith apples… 5 would be overkill, 3 were more than sufficient. Also added a little cinnamon & vanilla. Had no issues without using butter. I used all fresh, not frozen berries. Also sliced the strawberries (they were quite large) & halved the other berries.
I am so sorry about your wife. Thank you for your tips.
This was delicious pie!
I am planning on making this for a very special occasion coming up – the birth of a new baby! I plan on tweaking it to make it healthier. I will let you know how it turns out!
From your whole food-y!
Janie Lynn
I just finished making it. It was freaking phenomenal I used Frozen peaches, frozen berry mix and frozen rhubarb, with fresh pears and Granny smith apples. I added some cinnamon and a touch of allspice… it was just what i was looking for.
I made Arne’s Fabulous Fruit of the Forest Pie today, but it sure wasn’t fabulous. The juices from the fruit did not firm up. Considering it is pretty costly to make, I am sorry I didn’t follow my hunch and add butter. When it didn’t turn out, I checked my cookbooks and did find all apple or berry pies call for equal quantities of butter to cornstarch or flour. To insure the berries don’t get crushed, next time I will layer the fruit into the pie shell sprinkling the sugar and cornstarch between the layers, then dot with butter on the top before adding the top crust.