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Fruit Pie
This fruit filling is for one 9” deep-dish pie plate but adjust the amounts up or down for the size of pan you are using.
Prep Time
1
hour
hr
Cook Time
50
minutes
mins
Total Time
1
hour
hr
50
minutes
mins
Course:
Pastry
Cuisine:
American
Servings:
8
Author:
Kate McDermott-Art of the Pie
Ingredients
6
cups
of fruit
fresh or frozen (adjust for size of pan)
1/2
– 1 cups sugar
depending on sweetness of fruit
small pinch of ground nutmeg
1/3
teaspoon
salt
small squeeze of 1/2 lemon
1/4
cup
flour
½ - 1
tablespoon
quick cooking tapioca if fruit is especially juicy
½
tablespoon
butter
1
recipe for double crust pastry
1
egg white mixed with 1 tablespoon of water
Instructions
Preheat oven to 425F
Put first six ingredients, and tapioca if using, in a big bowl and mix lightly until fruit is coated.
Taste and adjust sweetener and seasoning as pleases you.
Roll out pastry and place in chilled pie pan.
Pour filling in next and dot with little pieces of butter.
Roll out top crust, cover and cut a few vent holes, or make a lattice crust top.
Crimp edges, paint some egg white wash on top of pie (you won’t need too much) and sprinkle with 1 T of sugar.
Bake for 15 minutes at 425F.
Reduce heat to 375F and bake for 35 minutes more or until you see the filling bubbling.
Remove from oven and let cool completely (if you can!) before serving.
Notes
Feel free to try other seasonings that YOU like, too.