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    Where Is My Spoon > Sweet Recipes > Pies and Cheesecakes

    Orchard Pie (Mixed Fruit Pie)

    Published by: Adina September 28, 2015 · Last modified: September 29, 2021 6 Comments

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    orchard pie with fall fruit before and after baking

    Delightful orchard pie with mixed fruit, perfect for the fall season. You can use any fruit you like.

    Jump to Recipe

    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.

    mixed fruit pie with almond topping in pie dish

    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.
    pie with fruit and almonds

    Pastry

    • 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.

    Filling

    • A mixture of heavy cream, sugar, corn starch and egg yolks stirred in less than 2 minutes.

    Glaze

    • 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!

    Assemble

    • 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.
    • Bake.
    • Roast the almonds in a pan.
    • Glaze the finished pie with the warm jelly.
    • Sprinkle with the almonds.
    • Leave to cool completely and serve.
    unbaked fall fruit in a pie dish

    How to serve?

    • You can serve the mixed fruit pie with whipped cream, vanilla ice cream, vanilla sauce or custard.

    More fruit pies?

    Berry Crumble Pie with Blackberries

    Swiss Sweet Cherry Pie - Kirschwähe

    Strawberry Rhubarb Pie with Streusel Topping

    Banana Caramel Cream Pie - No Bake

    orchard pie with fall fruit before and after baking
    mixed fruit pie with almond topping in pie dish

    Orchard Pie (Mixed Fruit Pie)

    Delightful orchard pie with mixed fruit, perfect for the fall season. You can use most any fruit you like.
    5 from 1 vote
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    Course: Pies and Cheesecakes
    Cuisine: German
    Prep Time: 30 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 12 slices
    Calories: 322kcal
    Author: Adina
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    Ingredients 

    • Pastry:
    • 200 g all-purpose flour 7 oz / 1 ⅔ cup
    • a pinch of salt
    • 100 g unsalted butter soft, 3.5 oz/ ⅓ cup + 2 tablespoons
    • 2 teaspoons vanilla sugar or 1 teaspoon pure vanilla extract
    • 1 egg
    • Filling:
    • enough fruit to fill the pie Note 2
    • 2 egg yolks
    • 250 ml heavy cream 8.5 fl.oz/ 1 cup
    • 65 g granulated sugar 2.3 oz/ ⅓ cups
    • ½ teaspoon vanilla extract
    • 2 tablespoons corn starch
    • Topping:
    • 4 tablespoons apple jelly Note 3
    • 100 g slivered almonds 3.5 oz/ 1 cup

    Instructions

    Pastry:

    • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter a 30 cm/12-inch pie dish, preferably 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.
    • Pastry: 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.

    Filling:

    • 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.

    Topping:

    • 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.
    • Glaze: 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.

    Notes

    1. Use a digital kitchen scale when baking; it guarantees the best results (Amazon affiliate link).
    2. For instance, 4-5 plums, 1 large apple, handful grapes, 1 large pear, and 1 fig. Or another fruit mixture of choice.
    3. Or another fruit jelly of choice.

    Nutrition

    Serving: 1slice | Calories: 322kcal | Carbohydrates: 31g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 88mg | Sodium: 69mg | Fiber: 2g | Sugar: 14g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Mike@TheIronYou says

      September 28, 2015 at 3:23 pm

      I love me a good pie so this is obviously on my list. Great job A!

      Reply
    2. Adina says

      September 28, 2015 at 3:48 pm

      Thank you, Mike. 🙂

      Reply
    3. Anu-My Ginger Garlic Kitchen says

      September 28, 2015 at 6:23 pm

      This pie looks super yummy and super stunning. Loved this gorgeous share! 🙂

      Reply
      • Adina says

        September 29, 2015 at 2:11 pm

        Thank you, Anu.

        Reply
    4. Chris Scheuer says

      September 30, 2015 at 12:18 am

      I think you made up for your despair 🙂 It looks wonderful and I can see why everyone loved it!

      Reply
      • Adina says

        September 30, 2015 at 9:56 am

        Thank you, Chris.

        Reply

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