I made this great mixed fruit pie using this quick recipe that I pulled together. This is one of my favorites as you don’t need a lot of advance planning to make it as the proportions of fruit can accommodate whatever you have on hand.
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 or vinegar
Double pie crust. (Top and bottom)
Mix filling ingredients.
Taste and adjust seasoning.
Mix all filling ingredients together. Taste for sweetness. If the taste doesn’t match your test, adjust.
Grease bottom of pie pan
Place bottom crust in the pan.
“Seal” inside of crust by brushing with beaten egg.
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 