Summer means fruit desserts and fruit pies. The abundance of fresh fruit in the grocery stores, roadside markets and farmers markets provide a constant variety of fresh fruits and berries during the summer months.
Other times of the year you can use frozen or canned fruit. Directions for frozen and fresh fruits are in the notes. The crumb topping came about because one day I had trouble rolling out a top crust and finally said the heck with it and turned the pie dough into a crumb topping. I’ve made very few top crusts on fruit pies since.
Serve warm from the oven with ice cream or cold with whipped cream.
Pat in the Pan Pie Crust
- 1 ½ cups of all-purpose flour
- 1 teaspoon salt
- 2/3 cup of cooking oil
- 4 tablespoons cold water or enough to bring dough together
The recipe makes enough pie pastry for one 9 inch pie plus crumb topping.
Put all the ingredients in a bowl except the water. You can add a splash of lemon juice, a teaspoon of sugar and some spice if you wish. Mix. Add the water a spoonful at a time until the dough just comes together. Take walnut size pieces of the dough and press them into an eight or nine inch pie pan. Begin with the bottom and bring the dough up the sides. Use a measuring cup to smooth out the bottom and sides. Leave enough extra dough along the top edge of the pie pan to crimp. Save the remaining dough in the bowl for the crumb topping.
If you want to use the pie crust for a pie shell for a refrigerated pie filling prick the bottom and sides of the crust about 1 inch apart with a fork and bake in a 425 degree F. oven until lightly browned. Cool before filling,
Fruit Pie with Crumb Topping
- 1 unbaked pie shell (see above)
- 1 can of fruit pie filling or enough fruit filling to fill the pie shell
- Leftover pie dough (for topping)
- ¼ cup all-purpose flour (for topping)
- ¼ cup of sugar (for topping)
- 1 or 2 teaspoons cinnamon (for topping)
- 3 or 4 tablespoons of butter (for topping)
Heat the oven to 375 degrees F.
Pour the fruit pie filling into the unbaked pie shell.
Crumble the leftover pie dough in the bowl; add the flour, sugar, cinnamon and butter. Crumble together using a pastry cutter or a fork or two knifes. Spread the crumb topping evenly over the fruit filling.
Bake the pie in a 375 degree oven for 45 minutes to an hour. If the edge of the crust begins to brown too quickly cover with stripes of aluminum foil. Cool slightly before cutting and serving.
Frozen fruit – Thaw the bag of fruit or berries. Drain and add 1/3 cup of flour, 1/3 cup of sugar, 2 tablespoons of cornstarch, tapioca or flour, 1 teaspoon lemon juice, 2 tablespoons of butter and ¼ teaspoon of salt. Spice can be added depending on the type of fruit or berries. Mix together lightly, taste and add more sugar if needed. Put in a sauce pan and cook over medium heat until slightly thickened. Pour into pie shell. Cover the top with crumb topping. Bake in a 375 degree oven for 45 minutes to an hour.
Fresh fruit pie filling – 2 or 3 cups of fresh fruit or berries (enough to more than fill the pie pan) that have been cleaned and cut into pieces, 2 to 3 tablespoons cornstarch, tapioca or flour, ½ cup brown or white sugar, 1 teaspoon lemon zest or lemon juice, 2 teaspoons spice (cinnamon, nutmeg, cloves, ginger or allspice), 2 tablespoon of butter and ¼ teaspoon of salt. Put in a sauce pan and cook over medium heat until slightly thickened. Pour into the pie shell. Cover top with crumb topping. Bake in a 375 degree oven for 45 minutes to an hour.
Combinations of different fruits and berries work well in pies.
You can use leftover pie crust to make snacks. Roll out the leftover pie crust. Spread it with a bit of butter and sprinkle with sugar and cinnamon. Cut into pieces and bake on a cookie sheet in a 375 degree F. oven until lightly browned… You can also spread with butter and herbs and sprinkle with grated or crumbled cheese. Roll up into snails and bake. Bake on a cookie sheet in a 375 degree F. oven.