Fruit Pie

Fruit Pie Recipe Ingredients: For the pie crust: For the fruit filling: Instructions:

Fruit Pie Recipe


For the pie crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/4 to 1/2 cup ice water

For the fruit filling:

  • 5-6 cups of fresh fruit from your fruit tree (such as apples, peaches, cherries, or berries), peeled, pitted, and sliced if necessary
  • 1/2 cup granulated sugar (adjust according to the sweetness of the fruit)
  • 1/4 cup cornstarch or all-purpose flour
  • 1 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon lemon juice (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Prepare the pie crust:
    • In a large mixing bowl, whisk together the flour, salt, and sugar.
    • Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
    • Gradually add the ice water, a tablespoon at a time, mixing with a fork, until the dough just comes together.
    • Divide the dough into two equal parts. Shape each part into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare the fruit filling:
    • In a large bowl, combine the sliced fruit, sugar, cornstarch or flour, cinnamon, nutmeg, and lemon juice (if using). Gently toss until the fruit is evenly coated.
  4. Roll out one of the chilled pie crust disks on a floured surface to fit your pie dish. Carefully transfer the crust to the pie dish.
  5. Pour the fruit filling into the prepared pie crust.
  6. Roll out the second chilled pie crust disk and place it over the fruit filling. You can either cover the pie completely or create a lattice crust.
  7. Trim and crimp the edges of the pie crust to seal the pie.
  8. If you’ve covered the entire pie with the top crust, make a few slits in the top to allow steam to escape during baking.
  9. Optional: Brush the top crust with a little milk or beaten egg and sprinkle with sugar for a golden finish.
  10. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly.
  11. Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving.