Nothing compares to a good piece of pie . . . so here is one really great pie recipe that you can fill with your choice of seasonal fruit. Pies are also a great way to use up frozen fruit or fruit that is a little past its prime. Some of my best pies have been made with a mish mash of fruit and berries that needed to be used up.
Serve warm, topped with melty ice cream or—my all-time favourite—in cold forkfuls right out of the fridge.
Put it in a Pie
- Pie plate
- 1 single or double crust pie dough see My Perfect Flaky Pie Dough Recipe
- 6 or more cups pitted sliced or chopped fruit and/or berries
- 1/2-3/4 cup sugar depending on how sweet the fruit is you are using
- 3 Tbsp cornstarch
- juice and zest of half a lemon or other citrus
- 1 Tbsp pure vanilla extract
- Pinch salt
- 1 Tbsp butter
- 1 egg, beaten for egg wash
Optional Add Ins to Flavor Fruit
- 1 tsp ground cinnamon and/or nutmeg
- 1-2 tsp grated fresh ginger or 1 tsp ground ginger
- 1/4 tsp ground allspice
- Preheat oven to 400°F (200°C).
- Roll out pie dough into a 12-inch (30 cm) circle. Refrigerate ad chill dough in a pie plate while preparing the fruit filling.
- Place all prepared fruit in a large bowl. Toss with sugar, cornstarch, lemon juice, vanilla, salt and any optional ingredients listed. Let sit for 15 minutes.
- If making a double crust pie, roll out the second disc at this time.
- Fit pie crust in the plate with the fruit and any juices. Dot with butter.
- Cover with the second crust, trimming any overhang more than 1⁄2 inch (1 cm) beyond the lip. Tuck double overhang underneath itself and flute your edges, or just use a fork to crimp. Make sure you provide at least 1 vent by making a few slits with a knife. Brush with egg wash. If using a crumble topping, sprinkle topping overtop fruit. You also have the option of getting fancy with a lattice topping or what I love to do is use cookie cutters to punch out pieces of rolled out dough and layer overtop of fruit.
- Place pie on a baking sheet to prevent any bubbling fruit from dripping. Bake 20 minutes, then reduce heat to 350°F (175°C) and continue to bake an additional 20 minutes, or until juices are bubbling and crust is golden. Transfer to a wire rack for at least 1 hour to cool before serving.
- Dotting the fruit with butter adds an extra layer of richness to your pie.
- Pie is better after it has cooled. I like to bake my pies first thing in the morning to let everything firm up a bit, but if not, nobody ever seems to mind a runny pie.