Many years ago, a catchy television ad from the Pillsbury Company told viewers that, nothin says lovin’ like something from the oven. Even though the ad ran during the volatile 60s, the homey commercial became an immediate favorite. After all…who doesn’t love fragrant aromas wafting from their oven?
I always enjoyed being in my kitchen and believed, wholeheartedly, that love for my family could be expanded by turning out loaves of bread, pans of cookies and other wonderful things baked especially for them.
With kids grown and long gone, I thought lovingly of them the day I put the recipe for Quadruple Berry, Apple-Rhubarb Pie together. With many bags of frozen fruit in the freezer and my desire to replicate a pie that used to be sold by Schwan’s, I set forth on my pie adventure. The Schwan's pie that I remembered was actually a triple-berry apple-rhubarb pie and it was one of the best pies I had ever tasted. It had a wonderful crust, a sweet fruity interior and an amazing vanilla icing.
My recipe has one more type of berry than the Schwan's pie and my crust is folded. A two-crust recipe allows for two pies to be made, if desired.
(The pie filling recipe may be cut in half and the crust may be formed like a traditional two-crust pie to make one pie).
Pie crust for 2-crust Pie
(Pie crust and pie crust secrets, Blog recipe #16)
2 C granulated sugar
2 T cornstarch
½ C flour
2 C frozen rhubarb, defrosted and drained
3 C mixed berry blend, frozen
1 C raspberries, frozen
3-4 C apple slices, frozen, thawed and broken into pieces
2 C strawberries, frozen
2 T orange juice
4 T butter or margarine
Vanilla icing (optional)
Preheat oven to 425 degrees. In a large bowl, combine granulated sugar, cornstarch and flour. Add all berries, thawed apple piecs and drained rhubarb; mix well. Add orange juice and mix well.
Roll out half pastry for each pie. Place rolled dough in 2-pie plates. The dough should hang off plate edges. Place half of the filling in each plate. Dot with butter. Bring up edges of dough and gently lay onto the top of the filling toward the center. Bake until fruit is tender and crust is browned (about 50 minutes). If crust is browning too much, lay a piece of foil on top for the remainder of the baking time. Remove finished pies to cooling racks.
Optional: Drizzle cooled pie with vanilla-flavored icing. Slice and serve