Unimpressive Pie

I thought I would let you in on a little secret. Fruit pie is EASY to make. Like, ridiculously easy! I say “unimpressive” pie, because once you realize how a simple fruit pie is made, you’ll never be impressed by one again. You’ll just think, “Well, I can do that!” Here is how you make a simple, unimpressive to those in the know, pie. (I realize I am revealing one of my secrets and now no one will be impressed when I bake a pie. But it is still tasty. If you want to be impressive, you may want to keep the recipe a secret.)

Pick a fruit. Blackberries, blueberries, and raspberries are super easy since they require no cutting- just wash them! Peaches work beautifully. You can try any fruit, but these 4 seem to work best to me. (For peaches, just wash and then cut them into smaller chunks that will cook quicker.)

Get a package of rolled pie crust. (They come in packs of two, and you’ll need both for your fruit pie. Pillsbury makes a nice one or the Kroger brand is good.)

About a cup of sugar to pour over your fruit.

About half a stick of butter.

Wash your fruit. If you need to cut it, do so. Put it in a bowl and pour about a half a cup to a cup of sugar over it. You can let it sit like this for 24 hours if you want, or go ahead and use it.

Unroll the first pie crust into your pie pan. Dump the fruit and sugar in. Cut pats of butter and place around in the pie. Put them wherever you like, just space them out. You can use as much or as little as you want. Unroll the second pie crust over the top of the pie. Roll the edges of the top crust over the edges of the bottom crust and press to the edge of the pie pan. Cut a few slits in the top of the pie crust.

Put your pie in the oven. (I usually bake mine at around 400 degrees. To keep the edges from getting too brown, you can take it out after 15 minutes and put aluminum foil strips around just the edges.) Bake until the top looks done.

That’s it. It is that easy. You can let it cool, put it in the fridge, or serve it hot. If you serve it hot out of the oven, you are going to have a lot of “juice” in your pie. The easy remedy is to cut one piece of pie (for the cook?!) and then either carefully drain by pouring straight from the pie into the sink, or you can use a small ladle to scoop the extra juice out. If you let your pie cool completely, you won’t have this problem- but I cannot resist pie straight from the oven, so I end up draining mine so we can eat it right away.

Now you know how unimpressive my simple fruit pie really is. It usually takes me longer to decide what fruit to use than it does in actual labor making the pie. Here are some really good fruit combos you should try:

Triple Berry (Blackberry, Raspberry, and Blueberry)

Blackberry Peach

Lemon Blueberry (Just squeeze a little lemon juice and put some lemon zest in your blueberry sugar mixture. Usually one lemon is plenty!)

Play with it and figure out what fruit you like best! And you can tell yourself it is semi-healthy since you made it with fresh fruit. (I know that is how I justify my second or third piece!)

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