Craving a taste of the Pacific Northwest? Look no further than these delightful Oregon Fruit Pies. Bursting with the vibrant flavors of ripe Oregon fruits, these pies are a perfect blend of sweet and tart, wrapped in a flaky crust that is sure to make your taste buds dance with joy. Whether you’re celebrating a special occasion or simply looking to enjoy a cozy evening at home, these pies are a delicious treat that will warm your heart and fill your home with the comforting aromas of freshly baked goodness.
Oregon Fruit Pies
Ingredients:
– 2 ½ cups all-purpose flour
– 1 cup unsalted butter, chilled and cubed
– ¼ cup granulated sugar
– ½ teaspoon salt
– 1/3 cup ice water
– 4 cups fresh Oregon berries (such as blackberries, marionberries, or huckleberries)
– 1 cup granulated sugar
– ¼ cup cornstarch
– 1 tablespoon fresh lemon juice
– 1 teaspoon lemon zest
– 1 egg, beaten (for egg wash)
– 1 tablespoon coarse sugar (for sprinkling)
Instructions:
1. In a large mixing bowl, combine the flour, ¼ cup sugar, and salt. Add the chilled butter cubes and using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, mixing until the dough comes together. Be careful not to overwork the dough. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F (190°C). Prepare a 9-inch pie dish by greasing it lightly.
4. In a separate bowl, gently toss together the fresh Oregon berries, 1 cup sugar, cornstarch, lemon juice, and lemon zest until well combined.
5. Remove the chilled dough from the refrigerator and place it on a floured surface. Roll out the dough into a circle about 12 inches in diameter. Carefully transfer the dough to the prepared pie dish, gently pressing it into the bottom and sides.
6. Pour the prepared fruit filling into the crust and spread it out evenly.
7. Roll out the remaining dough to create a lattice crust or a solid top crust for the pie. If making a lattice crust, cut the rolled-out dough into strips and weave them over the pie filling. If making a solid top crust, simply place the dough over the filling and cut a few slits to allow steam to escape.
8. Trim any excess dough from the edges and crimp them to seal the pie. Brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden finish.
9. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes or until the crust is golden brown and the filling is bubbling.
10. Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving. This will allow the filling to set.
Enjoy these Oregon Fruit Pies warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Share these delightful pies with loved ones and watch as they savor every delicious bite. Whether it’s a weekend brunch or a cozy evening by the fireplace, these pies are sure to be a hit and will transport you to the picturesque orchards of Oregon with every bite.
