Sunday Treats: No fuss, free-form fruit pie recipe

Sunday, September 13, 2009

Sunday Treats: No fuss, free-form fruit pie recipe

Easiest pie you'll ever make - rustic & casual, yet inviting (think La Madeleine country french café)! I dug this from my stash of collected recipes of the years - this one is from Glamour magazine July 1996.

The picture is mine using very ripe plums, raspberries, blackberries, & peaches...this recipe is great for finishing off the fruit bowl. Still ripening fruit will produce a firmer & slightly more tart pie.

Fruit Pie

Refrigerated (not frozen) piecrust

Flour for dusting

Fruit filling (recipes follow)

1/2 tbsp butter, cut into small pieces

Confectioners' sugar for dusting

Let dough sit at room temperature for 10-15 minutes. On a lightly floured surface with a floured rolling pin, roll dough into a circle about 13" in diameter. Fold dough into quarters, then unfold it onto baking sheet or a 10" pie plate. Refrigerate fough while you prepare fruit filling.

Heat oven to 400°F. Remove dough from fridge. Arrange fruit filling evenly in the center of dough, leaving a 2" border fruit-free. Fold edges of dough up around fruit to form sides of pie. Pinch folds of dough to secure sides. Dot fruit in the center with butter.

Bake 30 to 40 minutes, until crust is lightly golden and fruit filling is bubbling. Cool pie 10 minutes. Dust with confectioners' sugar before serving.

Makes 8 servings. Calories per serving: about 270; Fat per serving: 13 grams

Plum-Berry Pie Filling

1-1/2 lbs ripe plums (or nectarines or peeled peaches)

1 cup mixed berries, such as blackberries, blueberries or raspberries

1/2 cup sugar

1 tbsp fresh lemon juice

1 tbsp all-purpose flour

Pit plums, nectarines or peaches and cut into 1/4"-thick slices. Place in a bowl with other ingredients and lightly toss.

Apple Pie Filling

1-1/2 lbs apples, such as Golden Delicious or Granny Smith

1/2 cup sugar

1 tsp cinnamon