You can use a variety of stone fruit and berries for this summer pie! Feel free to change it up.
- 1 ScheckEats Pie Dough recipe - (both halves at room temperature)
For the filling
- 3 lbs (1300g) sliced fruit -a combination of plums, nectarines, and blackberries (or whatever you want)
- 1 lime, zest and juice
- 1/2 - 1 cup (100-200g) sugar, depending on your desired sweetness (it'll be pretty tart with 1/2 cup)
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1/2 teaspoons cinnamon (optional)
- 2 tablespoons of butter (cut into small pieces)
Final Assembly (egg wash and sugar)
- 1 egg
- 1 tablespoon cream (can substitute milk or water)
- 2-3 tablespoons sugar (raw sugar even better)
- On a well-floured work surface, roll out half the pie dough to a ~12 inch diameter, so that it can fit into a 9 inch pie plate with a bit of overhang. More rolling tips are in the video above this. Press it gently into the pie plate.
- Put the whole thing in the freezer while working on the filling.
- In a large bowl, combine the fruit, lime zest and juice, sugar (to taste), cornstarch, salt and cinammon (optional). Mix and set aside.
- Roll out the top crust into another round, about 10".
- Take the bottom crust out of the freezer and fill it with the fruit mixture. Dot the top of the fruit with the butter that's been cut into small pieces.
- Arrange the top crust on top, and crimp the edges to seal. Cut some air vents in the middle.
- Freeze again for 30 minutes (the pastry bakes better from cold) and preheat the oven to 400° F.
- After the unbaked pie is thoroughly chilled, whisk together the egg and cream. Brush the top with the egg mixture and sprinkle generously with sugar.
- Place the pie plate onto a baking tray (in case anything bubbes over), and bake at 400° F for 30 minutes, before lowering the temperature to 350° F and baking an additional 40-60 minutes. The pie is done when you can see the filling bubbling up energetically through the vents, and when there is a golden brown crust on the bottom (the top browns much faster).
- Let cool at room temperature overnight before cutting and enjoying with vanilla ice cream.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.