Canku Ota - A Newsletter Celebrating Native America
July 15, 2000 - Issue 14

Fresh Fruit Pies
Gathered by Vicki from various sources

Rhubarb Cherry Pie


4 cups rhubarb, diced
1 cup red tart cherries, pitted or (1 pound can red tart pitted
cherries, drained)
1 cup sugar
1/2 cup quick cooking tapioca
Few drops red food color
2 cups sifted all-purpose flour
1/2 teaspoon salt
3/4 cup shortening
6 tablespoon cold water
1 tablespoon butter or margarine


  • Combine rhubarb, cherries, sugar, tapioca and food color; let stand 15 minutes.
  • Combine flour and salt in bowl; cut in shortening with pastry blender or two knives until mixture resembles cornmeal.
  • Sprinkle water over mixture; stir ingredients quickly with fork until blended; gather into a ball; divide in half.
  • Roll out one half to a 12 inch circle; fit into 9 inch pie plate.
  • Trim even with edge of pan; moisten edge with cold water.
  • Spoon filling into pastry; dot with butter or margarine.
  • Roll out second half of pastry as the first; fold in half; cut designs or slashes in top to vent steam.
  • Place over filling with fold at center; unfold.
  • Trim upper crust 1/2 inch beyond edge of plate, fold edge of top crust under edge of bottom crust.
  • Flute with fingers.
  • For sparkling top, brush top of pie with milk; Sprinkle with sugar.
  • Bake in hot oven 425 F 45 to 50 minutes, or until crust is golden.

Watermelon Chiffon Pie


2 cups watermelon' pureed
1/2 cup powdered sugar
2 tablespoons gelatin
1/4 cup cold water
1/2 cup boiling water
1 tablespoon lemon juice
2 egg whites; stiffly beaten
1 cup whipping cream; whipped
whip cream to garnish
graham cracker crust


  • Thoroughly mix crust ingredients and pack into a ten inch pie pan.
  • Hint: try to get the crust thickness very even and not too thick.
  • Puree watermelon to measure 2 cups.
  • Add powdered sugar. Set aside.
  • Soften unflavored gelatin in cold water.
  • Add boiling water; stir to dissolve.
  • Add lemon juice and pureed watermelon.
  • Refrigerate until mixture begins to thicken.
  • Fold in egg whites and whipped topping.
  • Pour into pie shell and refrigerate until firm.
  • Garnish with whipped topping.

Open Faced Peach Pie


14 fresh peach halves or canned peaches
3/4 cup sugar
1/4 cup flour
1/4 cup water or peach juice
2 tablespoons butter
2 tablespoons lemon juice
9 inch pie crust


  • Combine sugar, butter and flour to make crumbs.
  • Sprinkle half this mixture in the bottom of an unbaked pie crust.
  • Place peach halves with cut side up in pie shell.
  • Cover with remaining crumb mixture.
  • Add fruit juices or water if needed.
  • Bake at 375 F for 40 - 45 minutes.
  • May be served with whipped cream.

Makes 1 (9 inch) pie.

Fresh Berry Pie


3 to 3 1/2 cups berries *
3/4 to 1 cup sugar
1/4 cup all purpose flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon grated lemon rind
1 teaspoon lemon juice
1 tablespoon butter
1 pastry recipe

  • Use strawberries, raspberries, blueberries, blackberries or logan berries.


  • Prepare pastry; line an 8 or 9 inch pie plate, reserving some for top crust.
  • Pile berries into pastry shell, piling higher in the center.
  • Combine sugar (amount will depend on sweetness of berries), flour, salt, cinnamon, nutmeg and lemon rind; sprinkle over berries.
  • Sprinkle lemon juice over top; dot with butter.
  • Cover with top crust, making slits to allow steam to escape.
  • Seal edges and flute.
  • Bake at 400 F for 40 to 50 minutes or until pastry is golden brown.


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