All American Fruit Pie
Celebrate the taste of summer with this All-American Fruit Pie, a delightful fusion of tender apples, juicy blueberries, and vibrant strawberries nestled in a buttery, flaky homemade crust. This crowd-pleasing dessert combines the sweet-tart flavors of fresh fruit with the warm spices of cinnamon and nutmeg, creating a perfectly balanced filling that bubbles to perfection in the oven. Topped with a golden, crisp lattice crust and a sprinkle of coarse sugar, this pie is as stunning as it is delicious. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, this classic fruit pie is destined to become a staple at your family gatherings and holiday feasts. With simple ingredients and step-by-step instructions, this recipe makes your baking experience easy and rewarding.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 3 cups Apples (peeled, cored, and sliced thin)
- 1.5 cups Blueberries
- 1.5 cups Strawberries (hulled and halved)
- 1 tablespoons Lemon juice
- 0.5 cup Brown sugar
- 3 tablespoons Cornstarch
- 0.5 teaspoons Cinnamon (ground)
- 0.25 teaspoons Nutmeg (ground)
- 1 large Egg (for egg wash)
- 1 tablespoons Milk (for egg wash)
- 2 teaspoons Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together without being sticky.
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the apples, blueberries, and strawberries. Toss with the lemon juice.
In a separate small bowl, mix together the brown sugar, cornstarch, cinnamon, and nutmeg. Sprinkle this mixture over the fruit and toss until evenly coated.
On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Gently transfer the dough to the pan, pressing it into the edges and leaving a slight overhang.
Pour the fruit filling into the prepared pie crust, spreading it out evenly.
Roll out the second dough disc and place it over the pie. Trim any excess dough and crimp the edges to seal.
Cut a few small slits into the top crust to allow steam to escape. Alternatively, create a lattice top by cutting the dough into strips and weaving them over the filling.
In a small bowl, beat the egg with the milk to make an egg wash. Brush this over the top crust.
Sprinkle coarse sugar over the top, if desired.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to let the filling set. Serve warm or at room temperature.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 31.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
