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. – 1 c. sugar (taste the mixture to see if it is sweet enough)
2 – 4 Tablespoons thickener such as corn starch, tapioca starch or flour
Dash of either Nutmeg/Cinnamon/cardamon
Lemon juice or vinegar
Dash vanilla
Double pie crust. (Top and bottom)
Directions:
Mix filling ingredients.
Taste and adjust seasoning.
Mix all filling ingredients together. Taste for sweetness. If the taste doesn’t match your test, adjust. Some fruit may need a bit more thickener.
Grease bottom of pie pan
Place bottom crust in the pan.
“Seal” inside of crust by brushing with beaten egg white. At times I use vanilla extract.
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 20 minutes at 425 F then reduce heat to 375 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. At times, I have baked the pie for up to an hour.
Pie Reimagined 