Monday, December 9, 2013

Fruits of the Forest Pie

There are actually 2 types of fruits of the forest pie, one being fruit and the other being nut.  However the nut version is the more authentic type.

Since there is such a large group of pecan lovers out there, I decided to try a different type of nut pie.  The pie, as you can see, is quite packed with nuts.  It has very little liquid filling, but what is there does impart a lot of extra flavor to the nuts.  It includes nut liqueur as well as nut extract.

A little does go a long way but it is sure to please the nut lovers in the family. I especially liked how the liqueur flavors came through in the taste. There are some important tips to this recipe at the end, so be sure to read it completely before starting.

Fruits of the Forest Pie
adapted from Pie by Ken Haedrich

1 basic pie pastry, single crust refrigerated
1 tbs hazelnut liqueur
1 tbs almond liqueur
1/4 tsp almond extract
1 tsp vanilla extract
4 eggs
2/3 cup packed light brown sugar
5 tbs unsalted melted butter
2 1/2 cups roasted salted mixed nuts chopped

Once the pie crust is firm enough to roll, roll out into a circle 13 inches in diameter.  Roll up around the rolling pin and roll out into a 9 1/2 inch deep dish pie pan.  Make sure it is centered and push the dough into the pan.  Then sculpt the upper edges as desired.  Place in freezer for 15 minutes and preheat the oven to 400 degrees.

Remove from the freezer and cover the interior with aluminum foil and place pie weights evenly in the center then bake for 15 minutes.  Slide the rack out of the oven with the pie pan on it.  Remove the pie weights and the foil.  Prick the pie all around the bottom interior.  Lower the temperature to 375 and bake for an additional 10-12 minutes.

Reduce oven to 350 degrees. Add the eggs to a large bowl and scramble with a fork.  Stir in the corn syrup, brown sugar, butter, liqueurs and extracts.

Pour the chopped nuts into the pie shell. Then pour the egg filling evenly over the nuts.  Using a spoon, make sure all the nuts in the pan are completely covered with the wet filling.  Bake for 30 minutes and turn pan halfway. Bake for an additional 10-15 minutes.  The pie should be firm in the center when done.

Serve at room temperature.

Tips and Notes:
1. The mixed nuts must not contain peanuts.  Peanuts have a very strong flavor, so strong that it can be overpowering in baked items or pastries.  I found the brand of Emerald has the mixed nuts without the peanuts.
2. Feel free to eliminate some of nuts, should the amount be too much for your preference, but remember that the liquid filling is sparse due to the amount of nuts.
3. The pie dough I used was a butter shortening mix.
4. The recipe ingredient list has salt, listing the amount to be 1/4 to 1/2 tsp, due to the salt in the nuts I eliminated it from the recipe.
                                **LAST YEAR: Cinnamon Roll Cookies**