Nothing is better than a slice of flaky fresh-from-the-oven pie that is oozing with the bounty of homegrown fruit. Here are some recipes for pastry and several types of fillings to tempt family and friends.
Fruit Pie Pastry
The following recipe from Karen Foster of London, Ont., makes enough for two double crusts IF you roll it precisely. But to ease the stress, baker beginners are advised to use these quantities to make a top and bottom crust for just one pie and use the excess dough for another purpose.
750 ml (3 cups) all-purpose flour
5 ml (1 tsp) salt
250 ml (1 cup) shortening (removed from the fridge about an hour before using)
120 ml (8 tbsp) ice water (approx)
30 ml (2 tbsp) milk
Place oven rack on lowest level and preheat oven to 230 C (450 F).
Sift flour, then measure it into a bowl that will accommodate it but isn't too big. Add salt.
Add shortening to flour and use a knife to cut it into dice-sized pieces.
Using a wide-bladed pastry blender, work "quickly and fiercely" to combine shortening and flour until fully integrated and there is no loose flour in bowl.
Add ice water, 15 ml (1 tbsp) at a time, in different parts of the bowl.
Use a table fork to quickly stir mixture. If it doesn't start to form a ball, add another 15 to 30 ml (1 to 2 tbsp) ice water and continue stirring vigorously.
When dough starts to come together in a ball, remove it from the bowl, shape it into a more uniform ball and cut in half.
Generously flour a plastic pastry sheet or large piece of waxed paper. Place one of the dough halves in the centre and flatten slightly with your hand. Place a large piece of waxed paper on top of it and use a rolling pin on top of the waxed paper to work dough into a large, fairly thin circle large enough to cover the pie plate.
Remove waxed paper and gently fold circle of dough in half. Gently place it over half the pie plate, unfold it and use your fingers to work it down to the bottom, against the sides and over the rim.
Repeat process with second half of the dough to make top crust. Before placing it on the pie plate, put prepared filling into pie. Moisten your fingers and dampen the edges of the bottom crust. Then put the folded upper crust over the filling and press the edges of the upper and lower crust together to form a seal.
Use a sharp knife to trim pastry along outside edge of pie plate rim, then use your fingers to crimp the edge to make a nice finish and to further ensure the seal.
Baste top crust, but not the crimped edge, with milk, then use a sharp knife to cut a pattern of vents in the top crust to allow steam to escape.
Bake pie on lowest rack of preheated oven for 10 to 15 minutes at 230 C (450 F) and then reduce temperature to 180 C (350 F) for 30 to 40 minutes more.
Let cool somewhat before serving.
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Pie Fillings
These recipes make a generous filling for a 20-cm (8-inch) or 23-cm (9-inch) pie. Simply combine ingredients and place in a prepared pie crust.
Apple Pie Filling
Spy apples are best, but if unavailable, use Ida Reds. Serve apple pie with ice cream or a slice of old cheddar cheese.
1.25 l (5 cups) apples (washed, peeled, cored and sliced)
125 ml ( 1/2 cup) sugar
30 ml (2 tbsp) flour
Pinch salt
30 ml (2 tsp) cinnamon (optional)
Strawberry-Rhubarb Pie Filling
Let this pie set at least 2 hours before serving with ice cream.
1 l (4 cups) strawberries, washed, hulled and cut in half
500 ml (2 cups) cubed rhubarb
250 ml (1 cup) sugar
60 ml (4 tbsp) minute tapioca
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Concord Grape Pie
This is a bit more work than most fruit pies, but is very popular with kids and adults alike. Concord grapes, which come into season in the fall, are best because of their glutinous meat. Other types of grapes would be too watery. This pie is great served with ice cream.
2 l (8 cups) Concord grapes
175 ml (3/4 cups) sugar for a tart pie (add 50 ml/ 1/4 cup more if you prefer a sweeter pie)
37 ml (2 1 /2 tbsp) minute tapioca
Pastry for double crust
30 ml (2 tbsp) milk
Preheat oven to 200 C (400 F).
Wash grapes and squeeze inner pulp and seeds into a measuring cup. Save skins in a separate bowl. The original 2 l (8 cups) of grapes should give you 500 ml (2 cups) of skinned grapes.
In a saucepan, place 500 ml (2 cups) skinned grapes (without water) and simmer for 10 minutes or so until seeds and pulp are loose. Push mixture through a food mill or fine sieve to remove seeds. Then mix in skins. If you prefer a smoother-textured pie, puree mixture in a food processor.
Add sugar and tapioca to grapes and pour into a pastry-lined pie plate. Cover with top crust, crimp edges, baste crust with milk and cut vents in upper crust.
Bake on lowest oven rack at 200 C (400 F) for 10 minutes, then reduce temperature to 180 C (350 F) and bake for 60 minutes more.
After removing the pie from the oven, let it set for at least 3 hours. If you try to serve the pie right from the oven, the filling will be runny and impossible to lift out. Once the pie is set, it can be rewarmed in a warm oven without going runny.
Source: "Gardening With Gusto" by Carlotta Hacker.