Arne’s Fabulous Fruit of the Forest Pie

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.  This homemade pie is made with all sorts of fresh berries and apples, this way you don’t have to make a decision, you can enjoy apples, strawberries, blackberries and more!

a slice of fruit of the forest pie

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 all 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.

How To Make Fruit of the forest Pie

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!

What’s in Fruit of the forest pie?

What you need for this pie:

  • Apples
  • Strawberries
  • Blackberries
  • Raspberries
  • Rhubarb
  • Sugar
  • Cornstarch
  • Pie Crust

Semi-homemade mixed berry pie tips

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!

Fruit of the forest pie ingredients

Chop Up the fruit in a bowl

The first thing you are going to do is chop up the fruit and mix it with the sugar and cornstarch. What you want to see is a filling that looks like the picture below.

fruit of the forest pie filling mix in a bowl

Gently Lay the crust in the pie plate

I really like using refrigerated or frozen pie crusts. They save me so much time. Let it thaw completely and gently lay it in your pie plate. If your pie crust is still too cold it could crack and break.

fruit of the forest pie crust

Fill the crust with your mixed berry mixture

Put the mixture in the pie crust and top with another pie crust. 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.

Bake until golden and done.

That’s it!

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.

a slice of fruit of the forest pie on a blue plate

Thanks to Arne Sandness for sharing this recipe.

Love pie? Try these recipes:

More Fruit Recipes

Be sure to check out all of our tasty dessert recipes and family favorite recipes.

a slice of fruit of the forest pie

Arne’s Fabulous Fruit of the Forest Pie

Recreate this Forest pie at home. 
5 from 2 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Apple Pie, Pie Recipes
Servings: 8
Calories: 504kcal

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

Nutrition

Calories: 504kcal | Carbohydrates: 93g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 210mg | Potassium: 625mg | Fiber: 13g | Sugar: 48g | Vitamin A: 280IU | Vitamin C: 71mg | Calcium: 106mg | Iron: 2.6mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Janie Lynn

    5 stars
    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

  2. Scot Snodgrass

    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.

  3. Alice Peterson

    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.

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