Summer Fruit Pie
serves 8
NOTE: For more detailed instructions on rolling out pie dough,
see figures 1, 2, 3, 4 and 5. See figures 6, 7, 8, 9 10 and 11 for information on assembling a
double-crust pie.
1 recipe American Pie Dough for Fruit Pies
1 recipe Fillings for Summer Fruit Pies
2 tablespoons unsalted butter, cut into small pieces
INSTRUCTIONS:
1. Prepare and shape dough into two disks as directed in recipe American Pie Dough for Fruit Pies. Refrigerate until needed.
2. Remove one piece of dough from refrigerator. If dough is stiff and very cold, let stand until cool but malleable. Adjust oven rack to center position and heat oven to 400 degrees.
3. Roll one dough disk on a lightly floured surface into a 12-inch circle. Fold dough in quarters, then place dough point in center of 9-inch Pyrex regular or deep dish pie plate. Unfold dough.
4. Gently press dough into sides of pan, leaving portion that overhangs lip of pie plate in place.
5. Prepare fruit filling and let stand for 15 minutes. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.
6. Roll out second dough disk and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes before baking.
7. Place pie on baking sheet to catch any drips; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.
8. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours. Serve that day.
FILLINGS FOR SUMMER FRUIT PIES
Combine the ingredients for a specific filling in a large bowl for use in the Summer Fruit Pie recipe. Allow the fruit mixture to macerate for 15 minutes before scraping it into the pie plate. (If making a lattice-top pie, mix all of the tapioca with three-quarters of the fruit filling, fill the pie, and then add the balance of the fruit on top.)
Adjust the amount of sugar (within the range listed below) based on personal preference and the sweetness of fruit. Also, use the full amount of tapioca for a firmer filling, the lower amount for a softer filling.
You can use frozen blueberries or cherries in this recipe (frozen peaches and strawberries are quite watery), measuring the fruit when frozen but letting it thaw before making the filling. If you don't follow this procedure, you run the risk of ending up with partially cooked fruit and undissolved tapioca.
Blueberry Filling
3 pints (6 cups) blueberries, rinsed and picked over, or 36 ounces frozen blueberries
3/4–1 cup sugar
3–4 tablespoons quick-cooking tapioca
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground allspice
Pinch grated nutmeg
Strawberry-Rhubarb Filling
3 cups strawberries, hulled and sliced
3 cups rhubarb, trimmed and cut into 1-inch pieces
3/4–1 cup sugar
3–4 tablespoons quick-cooking tapioca
2 teaspoons lemon juice
1 tablespoon grated orange zest
1/4 teaspoon vanilla extract
Peach Filling
3 pounds peaches, peeled, pitted, and sliced (about 6 cups)
1/4–1/2 cup granulated sugar
1/2 cup packed brown sugar
3–4 tablespoons quick-cooking tapioca
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1 tablespoon minced crystallized ginger
Cherry Filling
3 pounds sour or sweet cherries, stemmed and pitted (about 6 cups) or 36 ounces frozen cherries
3/4–1 cup sugar (use higher amount with sour cherries)
3–4 tablespoons quick-cooking tapioca (use higher amount with sour cherries)
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon almond extract
1 tablespoon brandy