for two (2) layers of pie crust, sift together
- 2 1/2 c. all-purpose and/or whole wheat pastry flour
- 1 tsp salt (reduce by 1/4 tsp for each stick of salted butter used)
- 1 Tbsp sugar (powdered is preferable)
- 1 c. total of butter and/or shortening and/or vegetable oil
- 1/3 c. ice water
when fixin to bake your pie, preheat oven to 425F, and make the
combine in a large bowl
- 6-8 c. fruit. better to err on the side of too much and have to eat pieces of raw fruit covered in sugar that didn't fit than to have a skimpily filled pie, in my humble opinion. for my fairly deep, 9.5" diameter pyrex pie plate i used 6 small to medium sized apples and a 12 oz. bag of frozen blackberries. or, try a combination of fresh and reconstituted dried fruit.
- 2-3 Tbsp lemon juice or vinegar, optional. mix in while slicing apples to prevent oxidation. brightens the fruit's flavor. being out of lemons, i used several shakes of umeboshi vinegar.
- 1/4 - 1 c. sweetener. how sweet is your fruit, and how sweet do you want the pie to be? i used 6 Tbsp (3/8 c.) of white sugar, and someone eating the pie commented that it was not very sweet. it wasn't but that's ok by me.
- spices, optional. 1-2 tsp cinnamon is classic in apple pie, but i'd like to try cardamom, maybe with plums.
- 1-6 Tbsp corn starch or flour. this is the thickening agent. flour is about half as effective as corn starch, so use twice as much. use more with a high-moisture fruit like ripe peaches or berries, or if you're using a liquid sweetener (honey, maple syurp, ...). I used 3 Tbsp of corn starch in the apple-blackberry pie.
now is the time to combine, with the pastry blender
- 1/2 c. total, rolled oats and/or flour
- 1/3 c. brown sugar
- 6 Tbsp butter
- handful walnuts, chopped
now, seriously, let it cool for at least an hour so the corn starch can set the juice and it's not a giant fruit soup dumpling. or, frivilously, enjoy the fruit soup dumpling. with ice cream.