Delightful orchard pie with mixed fruit, perfect for the fall season. You can use any fruit you like.
Mixed Autumn Fruit Pie
Orchard pie, autumn pie, fall pie or mixed fruit pie, you name it! The name doesn’t matter, this pie is delicious no matter how you call it.
Easy to make and using ingredients you probably always have in your pantry.
What fruit do you need?
- Plums, apples, pears, some grapes, and one fig. Pretty much every fruit I had in the house.
- But that is just the fruit and the amounts I used.
- You can use pretty much any fruit mixture you happen to have.
- The fig is not something most people have lying around, so leave it out, you don’t have to go shopping for that one fig.
- This orchard pie uses mostly fall fruit like plums and grapes. I am not talking about the apples and the pears, they are not really season-dependent.
- But you can make this mixed fruit pie any time of the year.
- You could use peaches, nectarines or apricots in summer, berries of any kind, only apple and/or pears, only plums or grapes.
- I’ve even mixed in some persimmon or Sharon fruit in winter.
- A super easy to make pastry, that you can make with the food processor or a hand-held mixer fitted with hook attachments.
- Just place everything in the food processor or bowl and mix very shortly.
- Wrap in plastic foil and place it in the refrigerator while you prepare the rest of the ingredients.
- A mixture of heavy cream, sugar, corn starch and egg yolks stirred in less than 2 minutes.
- The glaze makes this mixed fruit pie just perfect.
- Brush the hot orchard pie with some fruit jelly of choice and top with the roasted almond flakes. Heaven!
- I prefer to use a pie dish with a removable bottom, it makes life so much easier.
- If you use a regular pie dish, you can the slices directly in the dish.
- Grease the pie dish (30 cm/ 11.8 inch) before placing the pastry in it.
- Roll the pastry or press it into the prepared pie dish.
- If rolling, do it on a clean kitchen towel sprinkled with flour, this way the rather soft pastry won’t stick. The rolling pin should be floured as well.
- Roll slightly larger than the pie dish, so that you can cover the sides of the pan as well.
- Arrange the fruit on the pastry.
- Pour the filling over the fruit.
- Roast the almonds in a pan.
- Glaze the finished pie with the warm jelly.
- Sprinkle with the almonds.
- Leave to cool completely and serve.
How to serve?
- You can serve the mixed fruit pie with whipped cream, vanilla ice cream, vanilla sauce or custard.
More fruit pies?
- 200 g/ 7 oz/ 1 2/3 cup all-purpose flour
- a pinch of salt
- 100 g/ 3.5 oz/ 1/3 cup + 2 tablespoons unsalted butter, soft
- 2 teaspoons vanilla sugar or 1 teaspoon pure vanilla extract
- 1 egg
- enough fruit to fill the pie (Note 1)
- 2 egg yolks
- 250 ml/ 8.5 fl.oz/ 1 cup heavy/ double cream
- 65 g/ 2.3 oz/ 1/3 cups granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons corn starch
- 4 tablespoons apple jelly (Note 2)
- 100 g/ 3.5 oz/ 1 cup slivered almonds
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter a 30 cm/12-inch pie dish, preferably one with a detachable bottom, it will make things easier when taking the pie out of the form. If you only have a ceramic form, it's also OK, just cut the cold pie directly in the form.
- Sift the flour in the food processor, add the salt, soft butter, egg and vanilla sugar or extract. Process shortly until everything binds together. Place the pastry on the work surface and knead quickly to form a ball.
- Alternatively, you can use a handheld mixer with dough hooks instead of the food processor. Wrap the pastry in plastic foil and let rest in the fridge while preparing the fruit.
- Clean and slice the fruit.
- Roll the pastry on a clean kitchen towel sprinkled with flour. The rolling pin should also be rubbed with some flour. Place the pastry into the prepared pan covering the sides of the dish as well.
- Arrange the fruit slices on the crust.
- Whisk together the egg yolks, double/heavy cream, sugar, vanilla essence, and corn starch until the mixture is smooth. Pour over the fruit in the pan.
- Bake for about 50 minutes until the edges of the crust are golden brown and the egg mixture is set.
- Meanwhile, roast the slivered almonds in a non-stick pan without any addition of fat. Keep an eye on the pan and shake it regularly to prevent the almonds from burning. When nicely golden transfer immediately onto a plate and let cool.
- Place the apple jelly in a small pan and heat gently until liquid. Brush the baked pie with the jelly and immediately sprinkle the roasted almonds all over the pie.
- Leave to cool completely.
- For instance 4-5 plums, 1 large apple, handful grapes, 1 large pear, and 1 fig. Or other fruit mixture of choice.
- Or another fruit jelly of choice.