Classic Fruit Pie
Indulge in the timeless charm of a Classic Fruit Pie, a dessert that celebrates the beauty of fresh, seasonal produce. With a flaky, buttery homemade crust and a vibrant filling of mixed fruits like apples, peaches, and berries, this pie strikes the perfect balance of sweetness and spice, thanks to hints of cinnamon, nutmeg, and a touch of lemon zest. Topped with a golden, sugar-dusted crust, its rustic appeal is guaranteed to impress at family gatherings or festive occasions. Whether you're serving it warm with a scoop of vanilla ice cream or enjoying it chilled the next day, this pie provides a comforting, nostalgic flavor experience. Easy to prepare and bursting with natural fruit juices, it's an irresistible addition to your baking repertoire. Perfect for "homemade pie recipes," "classic desserts," and "fruit pie ideas," this recipe is a must-try for any pie lover.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and diced
- 0.5 cup ice water
- 0.75 cup sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon lemon zest
- 6 cups mixed fresh fruits (such as apples, peaches, and berries), sliced
- 2 tablespoons lemon juice
- 2 tablespoons butter, diced
- 1 large egg, beaten
- 2 tablespoons coarse sugar (for sprinkling)
Instructions
In a large mixing bowl, combine 2.5 cups of flour, 2 tablespoons of sugar, and 1 teaspoon of salt. Add 1 cup of diced, chilled unsalted butter and mix until the mixture resembles coarse crumbs.
Gradually add 0.5 cup of ice water, one tablespoon at a time, tossing with a fork until the dough just holds together.
Divide the dough in half, shape into disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 425°F (220°C).
In a separate bowl, mix 0.75 cup sugar with 1 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, and 1 teaspoon of lemon zest.
Add 6 cups of mixed fresh fruits and 2 tablespoons of lemon juice, toss to coat.
Roll one disk of dough on a lightly floured surface to fit a 9-inch pie plate. Transfer to the plate; trim overhang to half an inch.
Place prepared fruit mixture into the crust and dot with 2 tablespoons of diced butter.
Roll out the second disk of dough and place it over the filling. Trim overhang to an inch beyond the edge of the pie plate. Fold the top edge under the bottom edge to seal, and flute the edges as desired.
Cut slits or a decorative pattern in the top crust to allow steam to escape.
Brush the top crust with one beaten egg, and sprinkle with 2 tablespoons of coarse sugar.
Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking until the crust is golden brown and the juices are bubbling, about 40 minutes longer.
Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Nutrition Facts
Calories |
4538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.5 g | 293% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 2484 mg | 108% | |
| Total Carbohydrate | 605.2 g | 220% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 334.1 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 350 mg | 27% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2393 mg | 51% | |
*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.
