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Monday, August 5, 2013

Want to throw together a small simple dessert that takes little prep time?

Why not try a simple rustic pie? It's one of my favorites.

I had three peaches, a little over a handful of wild raspberries and a ready made pie crust and thought this would be just what we needed for Sunday dinner.

First make or use a ready made pie crust. Homemade is always better if you have the talent or the time. Roll it out and put on an ungreased cookie sheet or pizza pan. Do not poke the crust.


Mix up the pie filling. Use your favorite recipe or even a can of filling. Simple apple, rhubarb or peach work very well. I don't use a recipe, but here is my general mix.

3 - 4 peaches, apples, rhubarb or berries cleaned, skinned and sliced. 2 - 3 tablespoons of granulated sugar, 2 tablespoons of flour or minute tapioca.

If using apples or peaches and you want to retain the bright color of the fruit add the juice of half a lemon or a good squirt or two of lemon juice.

Cinnamon and/or nutmeg if you are in the mood.

Stir gently until the sugar and flour are translucent.


Pour the fruit mixture into the center of the pie crust leaving room to make the edges of your crust.


Fold up and crimp the edges of the crust somewhat like the picture below. Brush the crust with an egg white wash ( one egg white and 1-2 tablespoons of water, mix well) and sprinkle lightly with sugar for the best looking crust and added crispiness. I didn't this time around and regretted it.


Bake at 375 degrees for 45 - 60 minutes. Filling should be bubbly and crust nicely browned.


Serve warm or cold. Add a little vanilla ice cream if you are so inclined. Serves 4 - 6.

I didn't add cinnamon or nutmeg, but did use a liberal amount of lemon juice. The flavor was amazing – lightly sweet with distinct peach and raspberry flavors.