Large 16 Pie Pie Recipe
Make Large 16 Pie Pie Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the Pie Crust
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the unsalted butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough.
- 3
Chill the Dough
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Prepare the Fruit
Wash, peel (if necessary), and slice the fresh fruit. Place the fruit in a large mixing bowl.
- 5
Mix the Filling
Add granulated sugar, cornstarch, cinnamon, lemon juice, and vanilla extract to the fruit. Toss gently to combine and coat the fruit evenly.
Assembling the Pie
- 6
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 7
Roll Out the Dough
Remove the chilled dough from the refrigerator. On a floured surface, roll out the dough into two large circles, each about 1/4 inch thick.
- 8
Assemble the Pie
Place one circle of dough into a large pie pan, fill it with the prepared fruit filling, and cover with the second circle of dough. Seal the edges by crimping them with your fingers.
- 9
Cut Vent Holes
Cut several slits in the top crust to allow steam to escape.
- 10
Prepare the Topping
In a small bowl, mix the unsalted butter (melted), granulated sugar, all-purpose flour, and oats until crumbly. Sprinkle this mixture over the top crust.
- 11
Bake the Pie
Bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil.
Serving
- 12
Cool and Serve
Remove the pie from the oven and let it cool for at least 30 minutes before slicing. Serve warm or at room temperature.