Whole Seasonal Pies Recipe

Mix Dry Ingredients

In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Mix well.

Cut in Butter

Add the cold unsalted butter, cut into small cubes, to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add Ice Water

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix.

Chill the Dough

Divide the dough into two equal balls, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare Fruits

Wash and chop the mixed seasonal fruits into bite-sized pieces, if necessary.

Mix Filling Ingredients

In a large bowl, combine the chopped fruits, granulated sugar, all-purpose flour, cinnamon, lemon juice, nutmeg, and vanilla extract. Stir until well combined.

Preheat Oven

Preheat your oven to 425°F (220°C).

Roll Out the Dough

On a floured surface, roll out one disk of dough to fit your pie pan. Transfer it to the pan, pressing it into the edges.

Fill the Pie

Spoon the fruit filling into the prepared crust, spreading it evenly.

Top with Second Crust

Roll out the second disk of dough and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut slits in the top crust for steam to escape.

Brush with Egg Wash

Brush the top crust with the egg wash and sprinkle granulated sugar over it.

Bake the Pie

Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbling.

Cool and Serve

Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature.