Summer Fruit Pie

Summer Fruit Pie
Serves 8
2 cups flour
1 tsp. salt
⅔ cup plus 2 tbsp. shortening
4-5 tbsp. cold water
2 ripe peaches, peeled, pitted and cut into ½" slices
2 ripe nectarines, peeled, pitted and cut into ½" slices
12 large strawberries, halved
12 cherries, pitted
½ cup plus 1 tbsp. sugar, divided
1 tbsp. quick-cooking tapioca or ¾ tbsp. cornstarch
- milk

In a medium bowl, combine flour and salt; cut shortening into the mixture using a pastry blender or 2 knives until particles are the size of coarse crumbs. Sprinkle with cold water 1 tbsp. at a time, tossing with a fork until all flour is moistened and pastry almost cleans the side of the bowl. Divide pastry into 2 balls. On a lightly floured surface, roll each pastry ball to 11-12" round (2" larger than an inverted 9" or 10" pie plate). Fold 1 pastry sheet into fourths; place into a pie plate. Unfold pastry and ease into plate, pressing firmly against the bottom and side. In a large bowl, combine fruit, ½ cup sugar and tapioca; mound into the pastry-lined pie plate. Top with the second pastry, folding and rolling the edge under the bottom pastry; press on rim to seal. Use a fork to crimp the edge. Brush top with a small amount of milk; cut 6-8 slits in crust and sprinkle with remaining 1 tbsp. sugar. Bake in a preheated 450° oven for 15 min. Reduce heat to 350°; continue baking until top is golden-brown (about 30 min.). Cool completely before serving.

Tasty Tip:

  • For convenience, you can also use a refrigerated pie crust in this recipe.