"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fruit pie Recipe

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This recipe for Fruit pie, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Beaumont
Added: Monday, April 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Use "Easy Pie Crust" recipe from Janene Greener
Any fruit--fresh or frozen (do not thaw)
1Tbsp. Flour, cornstarch, or tapioca
1/2 cup sugar
1 1/2 - 3 capfuls of lemon juice
less than 1 Tbsp. butter/ marg.

Directions:
Directions:
Obviously, you put the bottom pie crust in the pie pan.
Put fruit in pie shell-- no higher than edge. Sprinkle the flour, sugar, and lemon juice evenly over the fruit. Cut the butter into 4 wedges and place evenly around on top of the fruit as well.
If desired, wet edges of bottom crust to help it stick to the top crust. Apply top crust.
On top of the top crust I recommend whipping cream, milk or melted butter applied by pastry brush and then sprinkle with sugar.
Bake 1 1/2 hours at 350

Personal Notes:
Personal Notes:
Oh, we love strawberry rhubarb pie with strawberries and rhubarb from our garden! Yummy! (And don't forget the vanilla ice cream, of course!)

 

 

 

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