I think the pie contest was my favorite DC State Fair contest. First of all, the pies that people entered were absolutely gorgeous – some featured beautiful lattice work, others featured cut-outs of the DC State Flag, and some were beautiful simply because of their bright and colorful filling ingredients.
Lindsey, of The Things We Eat, had one of those beautiful and delicious pies – her “Fruits of the Forest” pie was our third place winner. It features, what else, fruits of the forest – apples, strawberries, blueberries and raspberries, all encased in a flaky (and vegan) pie crust. I had a slice of this myself, and I have to say it was delicious – the flavors of the fruit really sung, and married together beautifully. I also had no idea it was a vegan pie, so kudos to Lindsey for her excellent vegan crust making skills.
Lindsey was kind enough to share her recipe with us, and I’m oh-so-excited to be able to re-post it!
Fruits of the Forest Pie Adapted from The Things We Eat
For the pie crust
2 cups flour
1 tsp salt
1 cup shortening, chilled and cut into 1/4 inch cubes
1/2 cup ice water
For the Filling
1/2 cup sugar
4 heaping tbs cornstarch
2 medium apples (gala, I think), peeled and thinly sliced
2 cups strawberries, thinly sliced
2 cups blueberries
1 cup raspberries
In a medium bowl, blend the flour and salt. Cut the shortening into the flour mixture with a pastry cutter fork, or your fingers, until the fat is in pea-sized chunks. Add 1/4 cup of the water and blend. Keep adding the water in 1 tsp increments until the dough just comes together. Turn out onto a lightly floured work surface, cut in half, and wrap each half in plastic wrap. Let chill in the refrigerator until firm – at least one hour.
In a small bowl, mix the sugar and cornstarch until combined. Place apples, strawberries, blueberries and raspberries in a large mixing bowl. Sprinkle sugar mixture over the fruit and gently toss until fruit is evenly coated with the sugar mixture.
Remove one disk of the dough from the refrigerator and roll between lightly floured pieces of parchment paper until 1/8 inch thick. Place in a lightly greased 9 inch pie pan and gently press into the corners and sides of the pan with your fingers. Trim off excess dough, leaving a 1/2 inch overhang. Place fruit filling in dough, smoothing out the mixture so that it lies evenly in the crust. Refrigerate for at least 30 minutes, up to three hours.
Preheat oven to 375 degrees.
Remove the second disk of dough from the refrigerator and roll between lightly floured pieces of parchment paper until 1/8 inch thick (it should be slightly larger than the diameter of the pie). Freeze for 20-30 minutes.
Remove from freezer and, using a ruler and straight edge, slice the dough into 1 inch strips. Place strips over pie in a lattice pattern. Cut off lattice excess so that it is even with the edge of the pan. Fold over overhang from the bottom, to form a neat edge. Crimp edges with a fork, or your fingers. Lightly brush lattice and crust with egg wash and sprinkle with extra sugar. To help relax the pastry and help the pie hold its shape, refrigerate for at least one hour.
Line edges of the pie with tin foil and bake pie for 25-35 minutes. Unwrap edges and bake for 20-25 minutes, until the juices in the center of the pie bubble thickly. Let cool on a rack before serving.