Summer Fruit Pie
 
Prep time
Cook time
Total time
 
Edible gold in the form of all the juicy summer fruits fill a gorgeous, rustic crust made in a cast iron skillet. Bubbling hot filling in a crunchy almond crust make a pie you'll absolutely drool over.
Alison:
Recipe type: Dessert, Pie
Serves: 1 pie
Grocery List
  • Crust:
  • ½ c. sliced almonds
  • 1½ c. flour
  • 2 T. sugar
  • ¼ tsp. salt
  • ½ c. cold butter
  • ½ tsp. almond extract
  • 3-6 T. ice water
  • Filling: 4-5 c. fresh fruit (around 6 cups if you make it stretch to a 12-inch skillet)
  • Options include peaches, tart cherries, raspberries, blueberries, blackberries
  • 1 apple (grated finely)
  • 1 T. fresh lemon juice
  • ½ c. white sugar
  • ½ c. brown sugar
  • 3 heaping T. flour
  • ½ tsp. cinnamon
  • ⅛ tsp. salt
  • 1 egg white
  • 1 tsp. water
  • Up to 2 T. raw sugar
  • Extra butter for greasing the skillet
Here's how...
  1. Use a food processor to chop the almonds. Add in flour, sugar, and salt and pulse to combine.
  2. Cube the cold butter and add it in. Pulse until incorporated and the mixture has butter chunks the size of small peas.
  3. Quickly pulse in the almond extract.
  4. Add 3 T. of ice water to the dough. Add water 1 T. at a time up to 6 T. and pulse JUST until the dough forms a ball and then immediately stop.
  5. Remove the ball of dough and form it into a disc Wrap it in plastic and put it in the fridge for at least 30 minutes and up to 2 days.
  6. Grease a 10 or 12 inch cast iron skillet with butter and then roll the dough out on a floured surface to a ¼" thick circle several inches larger than your skillet.
  7. For a 10 inch skillet, use 4-5 cups of fruit. For a 12 inch skillet, use 6 cups.
  8. I used pitted tart cherries, sliced peaches, and blueberries. To the fruit, add lemon juice, brown and white sugar, cinnamon, salt and flour.
  9. Grate a tart apple and add it to the fruit mixture.
  10. Add the filling to the crust and gently fold the crust edges up over the edges of the filling.
  11. Mix the egg white with water and brush the crust with the mixture and then sprinkle with raw sugar.
  12. Bake in a preheated 375 degree oven for 45-55 minutes. Remove when the crust is beautifully golden and the filling is golden.
  13. Give the hot pie at least an hour to cool before cutting into it.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/summer-fruit-pie/