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Fruit pie with double crust super easy tasty

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In the spring and early summer I start to think about fruit pie! All the fresh fruit starts to appear at the farmers market, orchards, and pick your own. Peaches, blueberries, strawberries, blackberries, and more! My dear friend Jan (we were college roommates!) lives near orchards and vineyards in Virginia for access to some great fruit. Jan has agreed to share one of her favorite pie recipes.Fruit pie with double crust is super easy and delicious. Try it with fresh peaches and blueberries or other fruit pairings. Perfect for spring, summer, and fall fresh fruit. You will need a bowl, 8 or 9 inch pie pan, rolling pin, knife, spoon, wax paper, piecrust shield, and measuring cups and spoons.fruit-pie-ingredients Start with the piecrust. Mix the flour, salt, oil, and milk together until nicely held together.fruit-pie-dough Divide the ball of dough roughly in half. If there is a larger half use it for the bottom crust. Between two pieces of wax paper, roll out the dough into a thin crust, 1/8 inch. Make two.fruit-pie-rolling-dough Preheat the oven to 375 degrees with the rack in the middle.

Peel, pit, and slice the peaches. Rinse and stem the blueberries. In a bowl, mix together peaches, blueberries, sugar, flour, and almond extract.fruit-pie-fruit Place pie pan upside down on one piece of dough and turn over. Peel off the wax paper. Fill with fruit mixture.fruit-pie-assembly Take the second piece of dough and hold edge of crust close to edge of pie plate and pull crust over with the wax paper. Remove paper. Pinch dough edges together. Vent pie by cutting slits in top. Brush top with a little milk and sprinkle with cinnamon and sugar if you like.fruit-pie-crust Cover outer edge of crust with pie shield or aluminum foil.fruit-pie-edges Bake at 375 for 25-30 minutes and then remove the foil. Return pie to oven and cook another 20-25 minutes.fruit-pie-baked Top with your favorite vanilla ice cream and enjoy! You can use other berries or fruit as you wish.Fruit pie with double crust is super easy and delicious. Try it with fresh peaches and blueberries or other fruit pairings. Perfect for spring, summer, and fall fresh fruit.

Recipe for fruit pie with double crust

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Fruit pie with double crust – super easy
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Category: dessert

1 pie, 10 servings

Serving Size: 1 slice, 381 calories

Calories per serving: 3808 calories

Fat per serving: 225 g

Saturated fat per serving: 30 g

Carbs per serving: 425 g

Protein per serving: 40 g

Fiber per serving: 25 g

Sugar per serving: 194 g

Sodium per serving: 2362 mg

Fruit pie with double crust – super easy

Fruit pie with double crust is super easy and delicious. Try it with fresh peaches and blueberries or other fruit pairings. Perfect for spring, summer, and fall fresh fruit.

Ingredients

    For the piecrust:
  • 2 cups flour
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1/4 cup cold milk (start with less and add as needed)
    For the filling:
  • 6 peaches, peeled, pitted and sliced
  • 1 cup blueberries, rinsed and stemmed
  • Scant 1/2 cup sugar
  • 1/4 cup flour (if peaches are juicy you might use 1/3 cup)
  • 1/8 tsp almond extract (I really like the flavor this adds so sometimes I’ll use 1/4 tsp)

Instructions

  1. You will need a bowl, 8 or 9 inch pie pan, rolling pin, knife, spoon, wax paper, piecrust shield, and measuring cups and spoons.
  2. Start with the piecrust. Mix the flour, salt, oil, and milk together until nicely held together.
  3. Divide the ball of dough roughly in half. If there is a larger half use it for the bottom crust. Between two pieces of wax paper, roll out the dough into a thin crust, 1/8 inch. Make two.
  4. Preheat the oven to 375 degrees with the rack in the middle.
  5. Peel, pit, and slice the peaches. Rinse and stem the blueberries.
  6. In a bowl, mix together peaches, blueberries, sugar, flour, and almond extract.
  7. Place pie pan upside down on one piece of dough and turn over. Peel off the wax paper. Fill with fruit mixture.
  8. Take the second piece of dough and hold edge of crust close to edge of pie plate and pull crust over with the wax paper. Remove paper.
  9. Pinch dough edges together. Vent pie by cutting slits in top.
  10. Brush top with a little milk and sprinkle with cinnamon and sugar if you like.
  11. Cover outer edge of crust with pie shield or aluminum foil.
  12. Bake at 375 degrees for 25-30 minutes and then remove the foil. Return pie to oven and cook another 20-25 minutes.

Notes

You can use other berries or fruit as you wish. Top with your favorite vanilla ice cream and enjoy!

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Nutrition facts for fruit pie with double crust

One whole pie is 3808 calories. Cut into 10 slices for about 381 calories each. 1 scoop vanilla ice cream will add about 137 calories.fruit-pie-nutrition

Resource links

jan-r“Hey, friends! I’m Jan Rivero and I am a UMC minister, mom, and grandmom. I live in Charlottesville, Virginia. I love working with young people, travel, entertaining friends, and cooking. I especially love Hawaii.”

 

 

horizontal bar with plumeria Thanks for sharing your yummy pie with us, Jan!

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Comments

  1. Looks delicious! Thanks for sharing with us at #overthemoon link party I’ve pinned and shared. See you at next week’s link up.
    Sue from Sizzling Towards 60 & Beyond

    Reply

  2. I have never sprinkled cinnamon & sugar & milk over the bottom crust! What a great idea. And I love the blueberry/peach combination. YUM!

    Reply

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