Fruit Pie
- Really ripe fruit, cut into bite-size pieces
- 2 teaspoons or more sugar, depending on sweetness of fruit, plus more for top
- 2 teaspoons flour per cup fruit
- Pinches of any spices that would compliment (cinnamon, ginger, cardamom, nutmeg, etc.)
- Pinch of grated lemon zest
- Pie dough to fit top of dish
- 1 teaspoon milk
- In an amply sized bowl, mix together cut fruit, sugar and flour. Add optional spices and lemon zest. Dump into baking dish.
- Roll out pie dough to about 1/4-inch thick, more substantial than you would with a normal pie crust. Cut in a round slightly larger than top of baking dish. Carefully transfer to dish and press down gently. Tuck sides down.
- With any left-over dough, cut out decorative pieces for top of pie: a message, a clue to the fruit below, or a branch and leaves, as I did. Brush top with milk and sprinkle with a pinch of sugar.
- Bake for 10-15 minutes, until top begins to brown. Then lower oven temperature to 350u0b0 F and bake another 15-30 minutes, depending on the fruit - ripe apricots took 15 minutes, less ripe pears or apples might take 30 minutes. You'll know it's done when a syrupy liquid begins to bubble up the sides of the dish. Watch that the crust doesn't burn. Cover with foil once it is golden brown.
- Serve with a spoonful of plain yogurt, whipped cream, creme fraiche, or mascarpone.
fruit, sugar, flour, would, lemon zest, pie, milk
Taken from www.epicurious.com/recipes/member/views/fruit-pie-50038783 (may not work)