The texture of the fruit is forever changed, and sometimes it gets downright mushy.
Luckily for us, theres the fresh fruit pie.
What is a fresh fruit pie?
A few steps, and the rest is chill time.
Its almost like the opposite day version of every other sort of fruit pie.
The flavor of the pie is incredible.
It highlights all of the fruits robust natural flavors.
How do you make a fresh fruit pie?
I usedAmericas Test Kitchens recipeas my guide.
Their online recipe is subscription locked, but its the internet.
So, ahem, its out there for free if you tryeven a little.
To make the sauce, puree a small amount of the raw fruit.
In a small pot, add sugar, salt, cornstarch, and pectin powder.
The cornstarch will thicken the sauce and the pectin will help it gel without gelatin.
Americas Test Kitchen recommends using SureJell for low to no-sugar recipes.
Add the fruit puree, and whisk the mixture thoroughly.
Now it’s possible for you to turn on the stove.
Over medium-low heat, cook the fruit mixture while whisking constantly.
After about five minutes the mixture will start to thicken noticeably and bubble.
Pour the thickened sauce into a large bowl to cool for about 10 minutes.
Add the fruit to a pre-cooked pie shell and arrange the fruit attractively.
Pop it in the fridge for an hour, then serve.
Stay away from cut melon, but most berries will be fine.
In fact, berries are great because you dont really need to cut them at all unless theyre gargantuan.
you’re free to split those in half.
Leave them whole if possible, but you might cut the jumbo ones in half.
Take about 5-6 of the most messed-up ones and puree them.
You need about 34 cup of the fruit puree.
In a small pot, add the sugar, cornstarch, pectin powder, and salt.
Whisk this mixture thoroughly to disperse the cornstarch.
Add the puree and whisk to dissolve the cornstarch.
Heat the mixture over medium-low, whisking constantly, but no need to be frantic.
After about five minutes the mixture will bubble.
Keep whisking and cooking until the mixture is thick and vigorously bubbling through to the center.
Turn off the heat, stir in the lemon juice and pour the mixture into a large bowl.
Let it cool for 10 or 15 minutes.
Add the strawberries and mix to coat.
Place the whole pie in the fridge for an hour to set before serving.
