Basic Directions for Deep-Dish Fresh Fruit Pies

Appears in
Farm Journal's Complete Pie Cookbook
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About
  • Roll pastry for 1-crust pie into 10" square. Cut several vents or prick with 4-tined fork for the escape of steam during baking.
  • Double the filling for a 9" fruit or berry pie. Place filling in 9" square pan. Adjust top crust, fold a little of the edge under and flute just inside edge of pan.
  • Bake in a hot oven (425°F.) 40 to 50 minutes, or until lightly browned and the filling starts to bubble through the vents. Serve warm with cream, whipped cream, ice cream or a sauce.