Smedley Fruit Pie with Cream Cheese Pastry – Ah Summer is Here!

It is summertime and one of my favorite baking projects is to bake fruit pies from fruit that pieyou just picked or got from the farm. My favorite pie is a Smedley Fruit Pie – Blueberry, strawberry, black berry, raspberry, peach, apple or whatever fruit you have that is ripe and just picked. A medley of fruit. This pie is a bit adventurous as you have to adjust the sugar based on the sweetness of the fruit you are using. You also have to adjust the tapioca (or thickener) you use. For example you need to add more when you use a lot of strawberries. Part of the fun is the adventure making the pie and getting perfectly. I like a tart fruity pie so I usually have a low amount of sugar. If the pie is too tart you can always add a dollop of vanilla ice cream to make it perfect! (In fact I always add ice cream no matter what…)

What really makes the pie no matter what fruit filling you use is the pie crust. The crust I like is a Cream Cheese Pastry Crust. It is supper easy to make!

Cream Cheese Pastry Crust (2 crusts)
2 Cups Flour
1 8 oz. Bar of Cream Cheese, room temperature
2 Sticks Butter (Salted), room temperature

Mix together well – can use hands to get it thoroughly mixed- make 2 balls of dough
Wrap in wax paper – Refrigerate till entire ball is cold through out
To make crust roll ball to fit your pie pan leaving enough to create the fold on the crust edge
Makes 2 crusts – works well as a lattice (woven crust)
Fill crust nicely full, doming the fruit into a nice mound
Use leftover dough to make small jelly filled pastries (if cooking pastries with the pie be careful to remove after they are done around 10 minutes)

Smedley Fruit Filling (Create by Substituting Your Favorite Fruit)
1 Cup Fresh sSiced Strawberries
2 C Monadnock Blueberries
1 Cup Raspberries (also for Monadnock Blueberries)
2 Peeled and Sliced Granny Smith Apples
1/2 Cup Diced Rhubarb
1 Tbsp Lemon Juice
¼ tsp Cinnamon
¼ Cup Instant Tapioca
¾ Cups sugar

Mix in bowls and let stand for 15 minutes
Put in crust – dot with 1 Tbsp butter – Cover with top crust – seal edges
Cut top crust with several slits or lattice the crust for venting
Put pie pan on top baking pan to catch juices
Put in 425 degree oven for 25 minutes cover edges with foil – remove the foil and contine to bake for 25 more minute or until golden brown and fruit is bubbling

Go and pick your favorite fruit and start creating your Smedley Pie!

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