Ingredients
- 1 9" traditional pie crust
- 6 cups of berries OR peeled and sliced fruit
- 3-4 - 1 cup of sugar, depending on sweetness of fruit (use granulated sugar or a combination of granulated and brown sugar.
- 1-3 tablespoons corn starch, depending on moisture content of fruit (fresh berries and peaches will need more for instance)
- Cinnamon, nutmeg, and/or ginger to taste
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
Preparation
Step 1
1) Preheat oven to 375°F. Position rack in center of oven. Grease 9" pie pan with cooking spray, and generously dust with rice flour. Place pie pastry into pie pan and flute edges. Partially bake crust in oven for 10 minutes. Cool on rack while preparing apples and crumb topping. Turn oven temperature up to 400°F.
2) Mix fruit with sugar(s), corn starch, spices, and lemon juice in a large mixing bowl. Fill prepared pastry crust with apple mixture, mounding it slightly. Dot with cut up pieces of butter.
3) Spoon crumb topping (if using) over fruit and pat it down into place. Or cover with second prepared pie crust and crimp edges.
FOR PIE WITH CRUMB TOPPING:
4) Spoon crumb topping over apples and pat it down into place. Cover entire pie with foil. Place in center of oven and bake for 30 minutes.
5) Remove foil. Turn oven temperature down to 375°F and bake for 30-40 minutes more or until filling is bubbling and top is golden. Adjust baking time for fruit. Fresh blueberries, peaches, and plums will take less time to bake than apples, etc.)
FOR A PIE TOPPED WITH TRADITIONAL PIE CRUST:
4) Bake at 375°F for 45-50 minutes or until crust is nicely browned and fruit juices in center of pie are bubbling.