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Make a Pie from Any Fruit Filling

This recipe is from Art of the Pie’s Kate McDermott. She says to use any “pie-worthy fruit” — the most flavorful in the market the day you bake.

- 6 cups fruit (cut apples or peaches to consistent sizes)
- 1/2 to 1 cup sugar, depending on sweetness of fruit. (Note: Sour cherries or huckleberries may require 1 1/2 cups while ripe peaches may need only 1/3 cup.)
- Small pinch of ground nutmeg
- 1/3 tsp. salt
- 1/3 to 1/2 cup flour for thickening
- 1/2 to 1 Tb. quick-cooking tapioca (Note: Use more if the fruit is very juicy or you’re squeezing in an optional 1 Tb. of lemon juice or adding an optional 1 Tb. brandy.)
- 1/2 tsp. butter
- 1 egg white mixed with 1 tsp. water

Preheat oven to 425 degrees. Prepare Kate’s Art of the Pie Crust as directed and lay a bottom crust in a pie pan.

Put first six ingredients in a big bowl and mix until the fruit is well coated. If it is a tender fruit, like blackberries, be gentle with it.

Distribute the fruit filling evenly in the dough-lined pie plate.
Dot the surface of the mixture with small pieces of butter.

Roll out the top crust now, just as you did the bottom, and set over the filling. Tuck the bottom crust up over the top along the rim and then seal the edges with your favorite crimping method, such as tapping fork tines along the edges.
Cut vent lines into the top crust to let the steam out.

Paint egg white and water wash on top of pie crust and lightly sprinkle with about 1 tsp. sugar to give a sparkly finish. For a deeper color, you can do an egg yolk and water wash.

Bake 20 minutes at 425 degrees, reduce heat to 375 degrees and bake 30-40 minutes more. (Note: If the pie is frozen, add 15 or 20 minutes to the 375 period. If you are making mini-pies, cut that 375 times to 15 minutes.)

The edges of the pie should be light-golden brown.

Is it done?

Do you see bubbling filling and steam rising from the top crust slits? It might be done. It might not.

McDermott’s test is to lean down close to the pie and listen for several seconds to catch the “sizzle-whump” sound of the fruit filling settling.

Now, it’s done. But you have to wait. Let the pie cool on a wire rack for 1 to 2 hours so the filling has a chance to firm up for slicing.


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