The Ap peal Of Fresh-Fruit Pie (NAPSA)—To make dessert a sweet treat, while keeping an eye on your family’s health, try incorporating fresh fruit into your favorite recipes. Sweet strawberries, ripe raspberries, blissful blackberries and blueberries that burst when you bite them can all be easily baked into pies, cakes, cobblers and crisps—and whatever the season, some type of fresh fruit is almost always available to bake with. Bakers at the King Arthur Flour Company in Norwich, Ver- mont, have created a delicious, easy recipe for any type of fruit. If you have blueberries and raspber- ries in the freezer, use those along with fresh strawberries, rhubarb and apple. It doesn’t matter whether fruit is frozen or fresh when baking pie. Just pick your favorites and give it a try! Kate Hookway, a King Arthur Flour Baking Instructor, suggests serving the following recipe for Bumble Berry Pie hot from the oven with homemade ice cream or room temperature with fresh whipped cream. Bumble Berry Pie Crust 3 cups King Arthur Unbleached All-Purpose Flour 1 Tbsp. confectioners’ sugar 1 tsp. salt % cup butter 4% cup vegetable shortening 5 Tbsp. ice water Filling % cup King Arthur Flour 2 1 1 1 Unbleached All-Purpose Flour Tbsp. butter cup granulated sugar cup raspberries cup blueberries 1 cup strawberries, sliced 1 cup rhubarb,sliced eat) 7 Bumble Berry Pie can be baked using virtually any type of freshor frozen fruit. 1 cup choppedapple 2 Tbsp. fresh lemon juice OR % tsp. lemonoil Crust: Whisk together flour, sugar andsalt, then use a pas- try blender to cut in the butter and shortening. Mix till the mixture is crumbly. Drizzle just enough water over the mixture to makeit cohesive, tossing till it begins to cometogether. (You may use a food processor, if you like.) Gather it into a ball, and divide it in half. Flatten one half into a disk, and the other into a 38-inch diameter log (about 2 inches long). Wrap each in plastic wrap, refriger- ate the disk for 30 minutes, and freeze the log. Filling: Mix together flour, butter and sugar; toss this mixture with all of the fruit and lemonjuice or lemonoil. Assembly: Roll the flattened disk of pie crust into a 12-inch circle, and lay it gently into a 9- inch pie plate. Spoonin the fill- ing. Remove the pastry log from the freezer, and use the medium-to-large holes of a grater to shred it atop the pie filling. Sprinkle with coarse sugar, if desired. Baking: Bake the pie ina preheated 450F. oven for 15 minutes. Reduce the oven heat to 375F., and bake for an additional 45 to 50 minutes. The pastry should be light brown, andthefilling bubbly. Remove the pie from the oven, and cool it for at least 1 hour before serving. (The pie will be too runny if sliced while still warm.) Yield: 1 pie, 8 servings. Note: With this unusual top crust, it is important to handle the doughas little as possible, and only use enough water to make it hold together. If you question your ability to handle pie crust as gently as it needs to be handled, then play it safe here and roll out a “regular” top crust. For more information, other recipes or to ordertheflour, call 1800-827-6836 or visit the Web site www.kingarthurflour.com.
