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Deep-dish Fruit Pie

chef.pierre's picture
  Sugar 1 1⁄2 Cup (24 tbs)
  Quick cooking tapioca/3 tablespoon flour 2 Tablespoon
  Grated lemon rind/Grated orange rind 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Fruits 6 Cup (96 tbs)
  Butter/Margarine 1 Tablespoon
  Plain pastry/Flaky pastry 1⁄2

Combine sugar, tapioca, grated rind and salt.
Grease baking dish or casserole 7 inches in diameter.
Turn in prepared fruit, and stir in sugar mixture until well distributed.
Add water or lemon juice if necessary.
Dot with butter or margarine.
Roll out pastry to 1/4-inch thickness and about 8-inch diameter.
Prick dough.
Place over filling, folding edge under and fluting with thumb and forefinger.
Bake in 450°F. oven 10 minutes; reduce oven setting to 350°F., and continue baking 35—40 minutes.
Note: Peel and slice apples or peaches; wash and hull berries; or halve and stone plums.
The amount of sugar will depend on tartness of fruit being used; if using blueberries or winter-stored apples, include 1 tablespoon lemon juice in filling for better flavor; if fruit is dry, sprinkle with 2 tablespoons water.
For such juicy fruit as fresh berries, prevent boiling over by inserting small foil funnel or cone at center.
Remove before serving pie.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1845 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.3%

Saturated Fat 8.7 g43.5%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 516.9 mg21.5%

Total Carbohydrates 422 g140.7%

Dietary Fiber 12 g47.9%

Sugars 370.5 g

Protein 7 g14.5%

Vitamin A 57.2% Vitamin C 313.7%

Calcium 12.2% Iron 3.2%

*Based on a 2000 Calorie diet

Deep-dish Fruit Pie Recipe