Traditional Fruit Pie

Name: Traditional Fruit Pie
Prep time: 1 h
Cook time: 1 h 5 min
Total time: 2 h 5 min
Ingredients: Prepare the fruit filling. Add the filling to your pie plate with your raw bottom crust. Dot the butter all around the top of the filling.; Position an oven rack in the bottom third of the oven and place a sheet pan or baking stone on it to preheat. The pie will bake on the preheated surface, which will prevent a soggy crust.; Brush the top with egg wash and sprinkle with sugar if desired.; Brush the top with egg wash and sprinkle with sugar if desired.; Prepare a double-crust pie pastry at least 30 minutes before baking your pie, and place in the refrigerator to chill.; Prepare a double-crust pie pastry at least 30 minutes before baking your pie, and place in the refrigerator to chill.; Place the pie on a sheet pan lined with foil (to catch any spillage) and place it on the preheated surface. Bake at 400°F/205°C for 30 minutes, then turn down the heat to 350°F/175°C and bake for an additional 20–35 minutes until the filling is rapidly bubbling in the center, not just on the edges. Watch the crust and lay a piece of foil over the top of the pie once it is finished browning, usually around the 45-minute mark.; Brush the top with egg wash and sprinkle with sugar if desired.

Preparation info

Yield:
One
9 inch 23 cm ) deep dish pie

Difficulty
Medium
Ready in
2 hr 30

Appears in

Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

About

Method

Prepare a double-crust pie pastry at least 30 minutes before baking your pie, and place in the refrigerator to chill.
Position an oven rack in the bottom third of the oven and place a sheet pan or baking stone on it to preheat. The pie