Fruit Pies Recipe

Prepare dry ingredients

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon sugar, and 1/2 teaspoon kosher salt until evenly combined.

Cut in fats

Add 1 cup very cold unsalted butter cubes and 1/4 cup cold vegetable shortening to the flour. Use a pastry cutter, two forks, or a food processor to cut the fats into the flour until the mixture resembles coarse cornmeal with pea-sized butter pieces remaining (about 8–12 pulses in a food processor).

Add ice water and vinegar

Sprinkle 6 tablespoons ice water and 1 teaspoon vinegar over the mixture in 2–3 additions. Gently toss with a fork after each addition until the dough just comes together when squeezed; do not overwork. You may not need all the water. Aim for a shaggy mass with visible butter bits.

Form and chill

Gather the dough into two disks (for two single crusts) or one large disk, flatten to about 1" thick, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour (up to 3 days) or freeze up to 1 month. Chill will keep the butter cold and help a flaky crust.

Prepare fruit

If using frozen berries, thaw and drain excess liquid. In a large bowl combine 4 cups peeled, cored and sliced apples, 2 cups sliced peaches, 1 cup blueberries, and 1 cup raspberries. Gently toss to combine.

Combine dry filling ingredients

In a small bowl whisk together 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/2 cup cornstarch, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt until uniform.

Add citrus and combine

Add the sugar-cornstarch mixture to the fruit. Add 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Toss gently until fruit is evenly coated and the cornstarch is distributed. Let sit 10–15 minutes so the fruit juices start to mingle and the cornstarch begins to hydrate.

Adjust sweetness and thickener if needed

Taste a small spoonful of the mix and adjust sweetness if desired (add up to 2 tablespoons more granulated sugar) or add up to 1–2 additional tablespoons cornstarch if the fruit seems very juicy or you prefer a firmer filling.

Preheat oven and roll dough

Place an oven rack in the lower third of the oven and preheat to 400°F (204°C). On a lightly floured surface roll one disk of chilled dough to a 12" circle about 1/8" thick for a 9" pie plate. Carefully transfer dough to the pie plate, gently pressing to fit and leaving an overhang.

Fill pie

Spoon the fruit filling into the prepared crust and dot the top with 2 tablespoons unsalted butter cut into small pieces.

Top crust or lattice

Roll the second dough disk to a 12" circle for a full top, or cut into 1" strips to weave a lattice. Drape the top crust or lattice over the filling, trim overhang to 1/2", fold the edges under and crimp to seal. Cut 4–6 small slits in a full top for steam venting. For a lattice, ensure gaps allow steam to escape.

Egg wash and sugar

Whisk 1 large egg with 1 teaspoon cold water to make an egg wash. Brush the crust lightly with egg wash or, if preferred, brush with 1 tablespoon heavy cream. Sprinkle 1 tablespoon coarse or granulated sugar evenly over the crust to encourage browning and sparkle.

Initial bake

Place the pie on a rimmed baking sheet to catch drips. Bake at 400°F (204°C) for 20 minutes to set the crust and jump-start browning.

Reduce heat and finish baking

After 20 minutes, reduce the oven temperature to 375°F (190°C). If the crust edges are browning too quickly, shield them with foil or a pie shield. Continue baking for an additional 35–45 minutes until the filling is bubbling through vents and the crust is deep golden brown.

Cool

Remove the pie from the oven and let cool on a wire rack for at least 2 hours (preferably 3) so the filling sets. If you like a warmer slice, cool for 1 hour before serving; for clean slices, wait longer.

Serve slices plain or with vanilla ice cream or whipped cream. Refrigerate leftover pie covered for up to 4 days; reheat individual slices in a 350°F (175°C) oven for 10–12 minutes for a warmed serving. Freeze whole or sliced pie (well wrapped) up to 2 months; thaw in the refrigerator overnight and re-crisp in a 350°F oven for 15–20 minutes.