Annick and I were reading a brief article on the history of pie (it was rather boring, so I won’t refer you to it), and she wanted to know whether I would make her one.

Since I don’t have the cream “cheese” or tofu required for a peanut butter pie (I’ve always wanted to make one, but still haven’t), I made a canned and frozen fruit pie. It’s winter in Alberta, so the only pie-able, semi-local fresh fruits are firm apples, and I didn’t have more than one (soft) apple in my fridge.

Instead, I used what produce I froze and canned this summer. Below, is my peach-cherry-strawberry-cranberry pie:


If I were an American, I would make up some snappy patriotic name for this pie.


1 single, unbaked 9″ pie crust, plus extra rolled out for the top – my recipe will be posted soon

2 cups of canned peaches (fruit only)

1.5 cups of pitted, canned sweet cherries

1 cup frozen strawberries

1/3 cup frozen cranberries (fresh work, as well)

1/2 teaspoon allspice

1/4 teaspoon ginger

1 tablespoon all-purpose flour

Approximately 2 teaspoons margarine or butter

1 teaspoon ground almonds (optional)


1.Set your over to 400 F

2. Line the pie pan with the bottom crust and place it in the fridge.

3. Roll out the top crust. Leave it in its waxed paper and place in the fridge.

4. Drain the canned fruit. Reserve at least 1/4 cup. I’d recommend draining the syrup into a glass, then you can drink it later with soda!

5. Combine the fruit, spices, and flour in a bowl and stir.

6. Pour the fruit into the lines pie pan.

7. distribute small (1/4 teaspoon) blobs of “butter” all over the fruit.

8. Sprinkle the nuts on top.

9. From your top crust, cut out stars or another shape with cookie cutters, and arrange the cutouts to cover most of the fruit on top of the pie.

10. Brush the crust and cutouts with the reserved juices. using your fingers or a pastry brush, spread a thin layer of “butter” over top – this doesn’t have to be perfect!

11. Bake at 400 F for about 20 minutes, until the crust is starting to get golden. If you use a clear glass pie plate, check sooner.

12. Turn the heat down to 350 F and bake 25-40 minutes longer. The pie will be done when the juices are boiling.

13. Allow the pie to cool and solidify for at least 20 minutes before slicing.


– If you bake the pie in a toaster oven, use strips of tinfoil to cover any areas of crust that are browning quickly. I have found that whiel toastert ovens are great for cooking pies, and doing so qucikly, I can easily burn my crust in them.

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