How to Make a Pie (Easy Recipe with ANY Fruit!)

5 from 2 votes

How to Make a Pie (Easy Recipe with ANY Fruit!)

This easy fruit pie can be made with any fresh fruit you have on hand. Using just a few ingredients and a reliable ratio, this recipe makes a perfectly sweet and flavorful pie every time.

Prep Time30

Cook Time1 10

Course: Dessert

Cuisine: American

Keyword: How to Make a Pie, How to Make Pie

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

1 ¼ cups sugar use 1 cup to start
6 cups fruit peeled and chopped if needed
¼ cup all-purpose flour
Dough for a double-crust pie
1 egg beaten with 1 tsp cold water

Instructions

Start by removing the pie dough from the fridge and letting it come to a workable temperature.
While the dough softens, prep 6 cups of fruit. Depending on the type of fruit, you may need to peel, pit, or chop it. Toss the fruit with 1 cup of sugar and let it sit at room temperature while you roll out the dough.
Roll out half of the dough into a 12-inch circle and drape it over a 9-inch pie plate. Place the pie plate back in the fridge to chill.
Taste the fruit mixture after about 10 minutes. If it’s not sweet enough (aiming for a sweetness level of 7–8 on a scale of 1–10), add more sugar, up to ¼ cup, stirring between additions.
Once the sweetness is right, stir in the flour to thicken the filling.
Roll out the remaining dough for the top crust. Pour the fruit filling into the chilled bottom crust, spreading it evenly. Lay the top crust over the filling and trim any excess dough. Tuck the top crust under the bottom crust and crimp the edges to seal.
Use kitchen scissors or a knife to cut a few small slits in the top for steam vents. Brush the top crust with the beaten egg and chill the assembled pie in the fridge for 20 minutes.
Preheat the oven to 450°F. Place a parchment-lined baking sheet on the bottom rack to preheat for at least 10 minutes.
Place the pie on the preheated baking sheet and bake at 450°F for 10 minutes, then reduce the oven temperature to 375°F. Continue baking for 60 minutes, or until the filling is bubbling and the crust is golden brown. If the crust darkens too quickly, cover it with foil.
Cool the pie for at least 2 hours before serving to let the filling set.

Notes

Fruit options: Use any combination of berries, peaches, apples, or even rhubarb. For fruits like rhubarb or sour cherries, start with 1¼ cups sugar.

Thickeners: All-purpose flour works well for thickening the filling, but cornstarch can be used instead. Use half the amount of cornstarch as you would flour.

Storage: Store the pie at room temperature for up to 2 days or in the fridge for 4 days. Reheat in a 350°F oven if needed to crisp up the crust.

Serving tip: A slice of pie pairs perfectly with vanilla ice cream if you find the pie slightly less sweet than expected.

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