Author: Bob and Robin Young

Web Page: www.rockinrs.com

Crust

1

Combine the flour and salt in a bowl. Add the butter in chunks and mix until the mixture resembles course crumbs. Add enough water, 1 tablespoon at a time, and cut in until the dough just comes together. Try not to over-work.

2

Cut the dough ball into 2 pieces, one piece being slightly larger that the other. Form into a round flat, wrap and place in the refrigerator for a minimum of 30 minutes.

Filling

1

Pre-heat the oven to 400°F

2

Combine the sugar, flour, softened butter, nutmeg and cinnamon in a bowl and mix well. Combine the fruit in a bowl and pour the sugar mixture over the fruit. Gently toss to coat each piece of fruit.

3

Roll about the larger piece of dough to fit the bottom of a 9" pie pan. Lay the dough on the pie pan and form to shape. Do Not Trim at this time. Pour the fruit mixture into the prepared pie pan.

4

Roll out the 2nd piece of cooled dough to cover the pie. Cover the pie and crimp the edges. Trim off excess dough. Cut four slits around the edges and one crossed slit in the center. Cover the edges with 2" of aluminum foil.

5

Mix the egg and 1 tablespoon of water. Using a pastry brush, brush the top crust. Sprinkle with sugar. Let set. Brush again with the egg wash.

6

Place in oven using a drip pan. Bake for 35 minutes. Remove the aluminum foil and continue to bake for 10 - 20 minutes until the crust is just lightly browned and the juices begin to bubble.

7

Cool for 30 minutes on a cooling rack. Serve with vanilla ice cream.