Thursday, 7 June 2007

Fruit Pie

My daughter called last night for this recipe. It is our favourite fruit pie recipe, mainly because the topping is delicious. While the recipe calls for sugar in the filling, I often leave out the sugar except for the topping, especially if the fruit is fresh, sweet and in season.

Peach, Pear, or Apple Crumble Pie

5 large pieces of fruit, peeled and sliced
(Enough fruit to fill prepared pie crust)
1-2 tbsp lemon juice
1/2 cup sugar
2 tbsp flour

Peel and slice fruit into a bowl. Sprinkle with lemon juice, sugar and flour. Put in a pastry-lined 9"pie plate.

1/2 cup brown sugar
1/4 cup soft butter
1/2 cup flour
pinch of salt
1/2 tsp cinnamon
1/4-1/2 tsp ginger for pear pie (this is delicious)

Mix with fork until crumbly then sprinkle over fruit. Bake at 415F for 12 minutes and then reduce to 350F until fruit is tender (usually 40-50 minutes more)

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