Bills Fruit Pie
Bill’s Fruit Pie is a timeless dessert that combines a flaky, homemade pie crust with a luscious filling of mixed fruits like apples, berries, and peaches, creating the perfect balance of sweetness and tang. The secret to its irresistible flavor lies in the hint of cinnamon and splash of zesty lemon juice that elevate the fruit's natural sweetness. A golden, buttery lattice crust brushed with an egg wash crowns this pie, giving it a bakery-quality finish. With just 30 minutes of prep time and customizable filling options, this versatile recipe is sure to impress at any gathering or as a cozy family dessert. Perfect served warm with a scoop of vanilla ice cream, this fruit pie is a celebration of fresh, vibrant flavors—ideal for holidays, potlucks, or simply indulgent afternoons.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter (cold, cubed)
- 0.25 cup ice water
- 4 cups mixed fruits (such as apples, berries, and peaches)
- 2 tablespoons lemon juice
- 3 tablespoons cornstarch
- 0.5 cup brown sugar
- 0.5 teaspoon ground cinnamon
- 1 egg
- 1 tablespoon milk
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, combine the mixed fruits, lemon juice, cornstarch, brown sugar, and ground cinnamon. Gently toss until the fruits are evenly coated.
On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the fruit filling into the pie crust, spreading it evenly.
Roll out the second dough disc into another 12-inch circle. Lay it over the filling and trim any excess dough, leaving a 1-inch overhang. Tuck the edges under and crimp them to seal.
Using a sharp knife, cut a few slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush this over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 1 hour before slicing and serving. Enjoy!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 38.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 254 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.
