Saturday, October 10, 2009

Fruit Cup Pie

My 18 mos. old son Owen kept taking my BHG Pies and Cakes as I was writing the Mock Mince post yesterday and going "oooohhh pie" as he would page through looking for pictures.
So then I saw this photo. Would you want to eat this? I'm not sure. I do like these fruits, but it does look like someone dumped in little containers of fruit cup (we have lots of those here) into a pie crust. Luckily, that's not the recipe:
3/4 cup sugar
2 1/2 tblsp. quick-cooking tapioca
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Dash salt
2 cups diced peaches
2 cups diced pears
1 cup seedless green grapes
1 tblsp. chopped maraschino cherries
1 tblsp. lemon juice
1 tblsp. butter or margarine
Mix sugar, tapioca, spices, and salt. Add fruits and lemon juice; mix lightly. Turn into pastry-lined 9-inch pie plate. Dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Brush crust with milk; sprinkle lightly with sugar. Bake in hot oven (400) about 30 minutes. Serve slightly warm. The photo caption says serve warm with ice cream.
That just looks odd, and I can't imagine the taste, especially with ice cream!
My review of Julia Keller's Back Home appeared today in the Chicago Tribune: It's about a family that tries to recover when the father returns from the Iraq War minus an arm, a leg, and with a traumatic brain injury. It was a powerful book and a good one for discussion with tweens.


Anonymous said...

Actually this looks like something out of the 1950s Betty Crocker. Why couldn't you just use canned fruit cocktail?

Amy said...

There is definitely a lot of overlap in the vintage cookbooks, just like today! I had that thought too - using the canned fruit cocktail would certainly save time! It still would taste nasty though, I think, like this one!

Anne said...

Heavens, I adore a boy who exclaims over pie! You are raising them right!