Rustic Summer Fruit Pie
Recipe type: Dessert
Serves: 4
  • CRUST //
  • ½ cup sliced almonds
  • 1½ cups flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup cold butter, sliced into 8 chunks
  • ¼ teaspoon almond extract
  • 3-4 tablespoons ice water
  • *butter for greasing cast iron skillet
  • 4-5 cups of fruit (options include peaches, tart cherries, raspberries, blueberries, and/or blackberries)
  • 1 tablespoon fresh lemon juice
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 3 tablespoons cornstarch
  • ⅛ teaspoon salt
  • ½ teaspoon cinnamon (optional)
  • 1 egg white
  • 1 teaspoon water
  • 1-2 tablespoons turbinado sugar
  2. Process the sliced almonds in a blender or food processor until finely chopped. Add the flour, granulated sugar, and salt and pulse to combine. Add the cold butter and pulse until it resembles small peas. Add the ice water, 1 tablespoon at a time, and almond extract, and process just until the dough comes together and forms a ball around the blades. (Do not overprocess.) Remove the dough from the processor, wrap it in plastic wrap, and chill at least 30 minutes or overnight (or freeze up to 2 months).
  4. Place the fruit (rinsed and sliced, if necessary) in a large bowl. Squeeze a slice or two of fresh lemon (equivalent to approximately 1 tablespoon) over the fruit mixture. In a small bowl, stir together the granulated sugar, brown sugar, cornstarch, salt and cinnamon until well combined. Add the sugar mixture to the fruit, stirring gently.
  5. Turn the dough out onto a floured pastry cloth or surface and roll into an approximately 16-inch circle using a floured rolling pin. Fold it in half, transfer to a greased 10-inch cast iron skillet, and gently unfold the pastry, fitting it into the bottom of the pan and allowing the excess pastry to hang over the edge.
  6. Spoon the fruit mixture into the crust, mounding it in the middle. Gently fold the edges of the pastry up around the filling, overlapping them in soft folds. (My circle of pie crust wasn't as big as it should have been. If this happens to you, do not be discouraged! It's a rustic skillet pie, so perfectly folded edges aren't needed!)
  7. If desired, whisk together the egg and water in a small bowl. Brush the egg wash over the pastry and sprinkle it with the turbinado sugar. (This creates a golden brown, shiny crust.)
  8. BAKE //
  9. Bake in a preheated over at 375° F. until the crust is golden brown and the fruit is hot and bubbly, 35 to 45 minutes. Let cool for 1 hour to set the juices and serve warm with vanilla ice cream, if desired. Enjoy!
Adapted from My Recipes //
Recipe by Simple as That at