Recipe
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Description
Make decorative cutouts or knife slits in the top crust of a double-crust pie to allow steam to escape while baking.
Servings and Ingredients
Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Pie | ||
| 1 recipe Double-Crust Pie Pastry | ||
| Hy-Vee half-and-half, or whipping cream, optional | ||
| Coarse sugar, optional | ||
| Apple Filling | ||
| ¾ c. Hy-Vee granulated sugar | ||
| 2 tbsp. Hy-Vee all-purpose flour | ||
| ½ tsp. Hy-Vee ground cinnamon | ||
| 6 c. apples, peeled, cored, and sliced | ||
| Cherry Filling | ||
| 1 c. Hy-Vee granulated sugar | ||
| 3 tbsp. quick-cooking tapioca | ||
| 6 c. red tart cherries, fresh or thawed if frozen | ||
| Peach Filling | ||
| 1 c. Hy-Vee granulated sugar | ||
| 3 tbsp. tapioca | ||
| 6 c. peaches, fresh or thawed, if frozen | ||
| Pear Filling | ||
| ¾ c. Hy-Vee granulated sugar | ||
| 2 tbsp. Hy-Vee all-purpose flour | ||
| ¼ tsp. ground nutmeg | ||
| 6 c. pears, sliced | ||
Things To Grab
- 2 medium bowls
- Rolling pin
- 9-inch pie plate
- Silicone pastry brush
Directions
- Preheat oven to 400 degrees.
Combine ingredients for desired fruit filling; set aside.
Prepare Pastry for Double-Crust Pie Pastry as directed.
On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle 12-inches in diameter. Fold pastry into quarters. Unfold pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Transfer fruit filling to pastry-lined pie plate cover with additional pastry.
If desired, brush top pastry with half-and-half and sprinkle with coarse sugar. To prevent overbrowning, cover edge of pie with foil strips.
Bake pie for 15 minutes. Reduce heat to 375 degrees. Bake for 45 minutes more or until fruit is tender and filling is bubbly in the center of the pie. Cool on a wire rack.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrates: 57g
- Protein: 4g