Desserted Island Fruit Pie

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Hello, friends! I’m very excited to kick off my baking blog with you all – Britter’s Bakery! And, what better way to launch my blog “pilot” than by recreating the recipe that really got the baking juices bubbling, inspiring me to pursue my baking passion with a little more devotion – Desserted Island Fruit Pie.

Several months ago, I spent a long weekend in Seattle. I ate my way through the city, visiting local eateries including the fittingly named Pie Bar. Like the name implies, they only serve pie. And drinks. Genius. Of course, I couldn’t be bothered with drinks, just serve me up another slice of pie, please and thank you.

I had a hard time deciding which pie to order, (they have fruit pies, cream pies, even savory pies!) ultimately landing on their most popular and cleverly named, Desserted Island. As a self-admitted pie snob, my standards were high. This pie knocked my socks off. Really. It was essentially a combination of all their fruit pies rolled into one – strawberries, raspberries, marionberries, rhubarb, and apple, with a crumb topping, served warm next to a generous scoop of vanilla ice cream. It’s what my dreams are made of.

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I was in heaven. I wanted to savor every last bite. Had I known at the time I would be blogging about it months later, I would have taken note of every delectable detail. The next day I came back and ordered it again. Okay, okay, truth be told, that next day was Valentine’s Day, and my date and I actually ditched our fancy dinner reservations to go back to Pie Bar. Worth it.

On the ride back home to Portland, all I could think about was how I desperately needed to recreate that recipe. Through a LOT of trial and error, I finally found the Desserted Island sweet spot: the crumb topping was perfect – slightly golden with just enough crunch, the fruit filling was delicious on its own – just enough sweet, just enough tart – holding its shape much better than my previous runny versions. Finally, I perfected the recipe to share with you.

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Without further ado, here’s the recipe for Desserted Island Fruit Pie, adapted from Cooking Channel “Deserted Island” recipe, and inspired by Seattle’s Pie Bar.

 

Print Recipe
Desserted Island Fruit Pie
A sweet, fruit medley pie with all your favorite berries and fruits. The tartness of rhubarb perfectly offset by the sweet and crunchy crumb topping and berry mixture.
Desserted Island Fruit Pie
Cook Time 1 hour, 15 minutes
Servings
8 slices (one 9-inch pie)
Ingredients
Pie Crust
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3 tablespoons water
Pie Filling
  • 1/3 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons tapioca
  • 1 tablespoon cornstarch
  • 4 cups green apples peeled, cored and cut into 1” pieces (about 3-4 small apples)
  • 3 cups mixed berries (raspberries, blueberries, blackberries)
  • 1 1/2 cups strawberries washed, hulled and quartered
  • 1 1/2 cups rhubarb cut into 1” pieces (about 2 stalks)
Crumb Topping
  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup salted butter softened
Cook Time 1 hour, 15 minutes
Servings
8 slices (one 9-inch pie)
Ingredients
Pie Crust
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3 tablespoons water
Pie Filling
  • 1/3 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons tapioca
  • 1 tablespoon cornstarch
  • 4 cups green apples peeled, cored and cut into 1” pieces (about 3-4 small apples)
  • 3 cups mixed berries (raspberries, blueberries, blackberries)
  • 1 1/2 cups strawberries washed, hulled and quartered
  • 1 1/2 cups rhubarb cut into 1” pieces (about 2 stalks)
Crumb Topping
  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup salted butter softened
Desserted Island Fruit Pie
Instructions
  1. Preheat oven to 350℉.
Pie Crust
  1. In a medium bowl, combine flour and salt. Add water and shortening to the bowl, cutting in with a 2-prong fork or pastry cutter. Roll out pie dough on a floured surface and prepare crust on a 9” pie plate.
    Pie Crust for Desserted Island Fruit Pie
Pie Filling
  1. In a small bowl, combine sugar, flour, tapioca and cornstarch.
  2. In a large bowl, add the prepared apples, berries, strawberries and rhubarb. Gently stir in dry ingredients until the fruit is evenly coated. Pour fruit mixture into pie shell. Gently press fruit down into the pie with your hands, removing any air pockets, creating a flat surface for your crumb top to sit on.
    Fruit filling for Desserted Island Fruit Pie
Crumb Topping
  1. Combine flour and sugar. Mix in softened butter with a pastry cutter. Mixture should be crumbly, but moist enough to stick together if you were to squish it into a ball. With light hands, crumble the topping mixture on top of your pie, distributing evenly.
    Crumb top - Desserted Island Fruit Pie
  2. Place pie in oven and bake at 350℉ for 30 minutes.
  3. Turn oven down to 325℉ and bake for an additional 45 minutes. Crumb topping should be golden brown and pie juices should be bubbling.
    Desserted Island Fruit Pie
  4. Let pie cool completely before slicing, approximately 4 hours. Serve with a scoop of vanilla ice cream and enjoy!
    Desserted Island Fruit Pie
Recipe Notes
  • Before baking, line bottom of oven with a sheet of foil. This will catch any pie juices that bubble over the pie plate while cooking (I learned this the hard way).
  • I like to bake with Granny Smith apples, as they cook up nicely and are also easy to find in stores year-round.
  • If using frozen fruit, be sure to let thaw completely before baking.

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Many thanks to my number one fan for your help taste testing my many attempts at perfecting this recipe and thanks to everyone for reading! I’ll be back soon with another sweet treat.

With sprinkles on top,

Love, Britt

 

 

 

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