I made my loves a mixed fruit pie for our special day. This year I used mulberries and raspberries. We fell in love with mulberry pie this summer when I was able to get some locally sourced, organic mulberries.
Mixed fruit pie
4-6 c of mixed fruit such as berries, pitted plums, peaches (A shallow 9” pie pan will take 4 c of fruit. A 9” deep dish pie pan will take 6 c.)
¾ c. sugar
2 Tablespoons thickener such as corn starch, tapioca starch or flour
Nutmeg
Cinnamon
Lemon juice
Taste and adjust seasoning.
Double pie crust. (Top and bottom)
Mix filling ingredients
Grease bottom of pie pan
Place bottom crust in the pan.
Adding filling.
For top crust, cut various heart shapes.
Brush top of the pie with beaten egg yolk or milk.
I cover the edge with foil or a pie ring.
Bake for 15 minutes at 425 F then reduce heat to 350 F for 30 minutes. When the pie is done, it will be bubbling. You can remove the ring in the last 10 minutes if the edge is has not browned.
Pie Reimagined 