1single or double crust pie doughsee My Perfect Flaky Pie Dough Recipe
6 or morecupspitted sliced or chopped fruit and/or berries
1/2-3/4cupsugardepending on how sweet the fruit is you are using
3 Tbspcornstarch
juice and zest of half a lemonor other citrus
1Tbsppure vanilla extract
Pinch salt
1Tbspbutter
1egg, beatenfor egg wash
Optional Add Ins to Flavor Fruit
1 tspground cinnamon and/or nutmeg
1-2 tspgrated fresh gingeror 1 tsp ground ginger
1/4tspground allspice
Instructions
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.
Notes
PIE TIPS
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.