EASY FRESH FRUIT PIES

It’s as simple as, well, pie to put together one of these fantastic fruit desserts. The pastry
works with many different fillings, so this is a pie you can make no matter what fruit is
available or in season. Serve with whipped cream or a scoop of vanilla ice cream.

HANDS-ON TIME
45 minutes
TOTAL TIME
3½ hours
MAKES
8 servings

INGREDIENTS

• 1 batch Easy-Roll Pie Pastry (page 348)
• Fruit filling (variations, below)
• 2 tbsp milk or cream (or 1 egg yolk mixed with 1 tbsp water)
• 1 tbsp coarse sugar

DIRECTIONS

1. Roll out half of the pastry on a floured surface to a thickness of ⅛-inch (3 mm).
2. Fit the rolled-out pastry into a 9-inch (23 cm) pie plate and trim the edges.
3. Spread the filling over the pastry in the pie plate.
4. Roll out the remaining pastry to a thickness of ⅛-inch (3 mm).
5. Brush the milk or egg yolk mixture over the bottom pastry rim.
6. Centre the second pastry over the filling and trim the edges.
7. Fold the overhang under the pastry rim and flute the edges to seal.
8. Brush the remaining milk or egg yolk mixture over the top pastry and cut steam vents in it.
9. Sprinkle coarse sugar over the top.
10. Bake the pie on a rimmed baking sheet on the bottom rack in a 425°F (220°C) oven for 15 minutes.
11. Reduce the oven temperature to 350°F (180°C) and bake the pie until the bottom is golden and the filling is bubbly, which should take 60 to 75 minutes.
12. Let the pie cool in the pan on a rack. (Make-ahead: Set aside at room temperature for up to 8 hours.)

VARIATIONS

• Apple filling: 8 cups sliced peeled apples, ¾ cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp cinnamon, and pinch each nutmeg and salt.
• Apple berry filling: 6 cups sliced peeled apples, 1 cup blackberries or raspberries, ¾ cup granulated sugar, 3 tbsp all-purpose flour, and 1 tbsp lemon juice.
• Blueberry filling: 5 cups fresh or drained thawed frozen wild blueberries, ¾ cup granulated sugar, and ¼ cup all-purpose flour.
• Nectarine filling: 5 cups sliced peeled nectarines, ¾ cup granulated sugar, ¼ cup all-purpose flour, 2 tbsp chopped crystallized ginger, and 1 tbsp lemon juice.
• Raspberry filling: 4 cups raspberries, 1 cup granulated sugar, 3 tbsp all-purpose flour, and 1 tbsp lemon juice.
• Raspberry nectarine filling: 5 cups sliced nectarines, 1½ cups raspberries, ¾ cup granulated sugar, ¼ cup all-purpose flour, and 1 tbsp lemon juice.
• Saskatoon berry filling: 5 cups fresh or drained thawed frozen saskatoon berries, ¾ cup granulated sugar, ¼ cup all-purpose flour, ½ tsp grated lemon zest, and ½ tsp cinnamon.

NUTRITIONAL INFORMATION (WITH APPLE FILLING)

• Calories: about 468 cal
• Protein: 6 g
• Total fat: 23 g (12 g saturated fat)
• Carbohydrates: 61 g
• Fiber: 3 g
• Cholesterol: 60 mg
• Sodium: 200 mg
• Potassium: 161 mg
• % RDI: 3% calcium, 14% iron, 11% vitamin A, 7% vitamin C, 25% folate.

OTHER INFORMATION

• Hands-on time: 45 minutes
• Total time: 3½ hours
• Serves: 8 servings