It's versatile and can be adjusted for lots of different kinds of fruits. In this video I make an apple-nectarine pie, but I've also tried it with just apples, or apple-rhubarb, strawberry-rhubarb and apple-peach; all combinations were delicious! This recipe is perfect for using up various summer fruit.more
recipe pastry for a 9 inch crust pie (28cm)
cup (115g) unsalted butter
tablespoons (25g) all-purpose flour
cup (100g) white sugar
cup (110g) packed brown sugar
cup (60ml) water
Granny Smith apples - peeled, cored and sliced*
In the video I used 5 apples and 5 nectarines, you can mix the fruit as you like.
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. (Optional: Cover with a lattice work of crust. I skipped this part because I don't like so much dough.) Evenly pour the sauce over the fruits, and the lattice crust if you made one. Bake for 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.