This pie was born out of frustration, deception, and laziness. I was in the process of baking a glazed strawberry pie when my eldest daughter declared she didn’t like cooked fruit in the glaze. So while she wasn’t looking, I filled the bottom half of the pie with berries and baked it, and then covered it with fresh berries once it was out of the oven. Topped with some fresh whipped cream, the pie was gone by morning.
The Easiest Summer Fruit Pie
Incredibly flaky pie dough (find the recipe on page 299 of my book!)
6 cups chopped fresh fruit (such as berries, cherries, or peaches)
1/2 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon tapioca starch
3 tablespoons unsalted butter, cut into pieces
Pinch of salt
Whipped cream or ice cream, for serving
- Preheat oven to 375°F.
- On a lightly floured surface, roll out the pie dough to a round 1/4 inch thick. Line a 9-inch pie dish with the dough, trim any overhanging dough, and crimp or decorate the edge.
- Place the fruit in a bowl, sprinkle with sugar and lemon juice, and mix to combine. Halve the mixture and divide between 2 bowls.
- Add the tapioca starch to one bowl and stir to combine. Pour this mixture into the pie shell, dot with butter, sprinkle with the salt. Bake for 35 to 40 minutes, until the filling is bubbling and the pastry is golden. Set aside to cool.
- When the pie has cooled, top with the reserved fresh fruit (leaving excess liquid behind in the bowl) and serve immediately with whipped cream of ice cream.