Kate McDermott's Master Recipe for (Any) Fruit Pie | Connecticut Public

Name: Kate McDermott's Master Recipe for (Any) Fruit Pie | Connecticut Public
Ingredients: 1 recipe Roll-out Dough ((linked)); 4-6 cups fruit ((see chart, linked)); 3/8 to 1 1/4 cups (75 to 225 g) granulated sugar ((refer to chart)); 1/4 to 1/2 teaspoon salt; 3/4 teaspoon spices of choice ((refer to chart)); 1-2 gratings or pinch nutmeg ((if using, refer to chart)); Thickener ((refer to chart)); Lemon, apple cider, or other fruit-flavored vinegar ((refer to chart)); Liqueur ((optional; refer to chart)); 2 teaspoons (9 g) butter, (chopped into little pieces); 1-2 teaspoons granulated or demerara sugar, (for sprinkling on top of the pie); Egg wash (1 egg white plus 2 teaspoons water, fork beaten)

content.ctpublic.org

Fruit, sweetener, seasoning, thickener, and taste are the key elements to making fruit pie. With the simple steps in this master recipe, we can use any fruit—either fresh or frozen—and choose and...

View full recipe on content.ctpublic.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at content.ctpublic.org.

Share this recipe:

Cooking tools: