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5 from 2 votes

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 Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
Course: Pastry
Cuisine: American
Servings: 8
Author: Kate McDermott-Art of the Pie


  • 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


  • 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.


Feel free to try other seasonings that YOU like, too.