Stone Fruit and Berry Pie Recipe
Pies are my favorite thing to bake. Pie is so underrated, and only eaten at Thanksgiving, but if we lived in a better world, pie would get more respect. I strive to create that world, one pie at a time.
This pie was for Friendsgiving 2012. I know a mixed fruit pie isn’t the tradition, but November is early summer in Buenos Aires, and the fruit stands are overflowing cornucopias of fresh, fragrant fruit.
So in the end, I just chose all the fruits that looked good. Crisp peaches, fragrant strawberries, overripe plums, dark, juicy cherries. I went crazy and threw them all together in the name of collectivism to create a pie I would later cognominate ‘Tutta la Frutta’, which of course means ‘all fruit’ in Italian. Food names sound better in French, obviously, but are much easier to pronounce in Italian.
Have some respect and make pie.
Tutta La Frutta: Stone Fruit and Berry Pie
- 4 Cups of Mixed Fruit, Cut Into Bite-sized Pieces (Use Fresh Strawberries, Peaches, Apricots, Plums, Nectarines, Cherries and Blueberries )
- 3 Tablespoons of Corn Starch
- 3 Tablespoon of Sugar
- 3 Cups of Flour, Sifted
- 275 Grams of Butter
- 1 Tablespoon of Sugar
- 3 Tablespoons of Water
- 1 Large Egg and 1 Egg White (Save the Yolk)
- A Pinch of Salt
- Cinnamon and Sugar for Sprinkling
Optional: heavy whipping cream or vanilla ice cream for serving. If you’re in Argentina you can use dulce de leche, because in Argentina you can put dulce de leche on everything.
Start with the fruit. Using fresh fruit requires much more love and time, but it pays off! You can use any variation of summer fruits, they all taste good together. I used a mix of stone fruits: peaches, plums and apricots, with berries: strawberries, blueberries and cherries. Any variation of these would surely taste amazing. I do not recommend using citrus fruits, kiwis or watermelon. Peel the stone fruit, and remove all pits. Wash and slice berries. Cut all fruit into equal bite sized pieces. Mix together in a large bowl with the sugar and corn starch, which will act as a thickening agent in the pie. Cover and set aside.
In a large bowl, combine the flour, sugar and salt. Cut the butter into small pieces, and blend into the flour with a pastry cutter or a fork until the mixture is crumbly. Do not over mix. Add the egg, egg white and the water press the dough together. I recommend using your hands. On a floured surface, roll out 1/2 of the dough, and then lay into the pie dish. Roll out remaining dough and slice into equally sized strips for the lattice.
Pour the fruit mixture into the pie, and start on the lattice. Take the strips and weave them into a cover. I chose wider strips because the dough is quite fragile to work with. When the lattice is complete, seal the top and bottom crusts along the edge of the pie dish. Press with your fingers to make it pretty, if you want.
Beat the leftover egg white with a little water, and using a pastry brush, paint the top part of the lattice. This will ensure your crust turns out a beautiful golden brown. Sprinkle with cinnamon and sugar. If you have leftover dough from the lattice, roll it out, brush with egg and sprinkle with sugar and make some cute little cookies.
Place in a preheated 350° oven and bake for 50 minutes. Check on the pie often. If the crust is browning too quickly, cover with foil. When the pie is bubbling and the crust is set, the pie is ready. Let cool on the counter for another hour. Serve warm or cold. Enjoy!