Confession: I don’t really care for cooked fruit. So, many pies for me are just…ok. But, I’m getting over this either due to aging tastes (booo) or maturity (that sounds better).
What I now like in a fruit pie: Fruit that’s not slimy. Crumble top. And lots of whipped cream!
What I love about fruit pies is that they are really easy to make. I mean, very little measuring, you can cheat with a pre-made crust (I won’t tell anyone), and it won’t be runny if you use this:
This will make fruit pies juicy but not runny. No soggy crusts! Bonus: there’s recipes for fruit pies right on the box. And that’s what I use. Ta Da! TIP: mix the fruit of your choice in a bowl, with the tapioca, sugar, and any other flavors you wish to add (such as lemon juice). Mix well, it’s ok if some of the fruit starts to break down a bit. Let sit for 15 minutes. Stir again. You want there to be some sticky, awesome, delicious sweetened fruit juice at the bottom of the bowl. And don’t worry, the little white bits of tapioca will cook (disappear) into the pie as it bakes.
Whatever berries you chose (here I use blackberries and strawberries), the pie will be better with a crumble crust. At least that’s what my husband says.
Easy Crumble Crust
- 1/3 cup butter, slightly softened (approximately, see note below)
- 1/2 cup brown sugar
- 1/4 cup all purpose flour
- 1/4 cup oats
- 1/2 teaspoon of pie spice (or cinnamon, if you prefer)
- Optional add in: 1/4 cup chopped toasted pecans
Using your fingers (or, if you’re picky, a pastry blender or fork), mix the butter into the dry ingredients. As the butter softens and incorporates, it will start to stick together when squeezed, but crumble easily. This is the texture you want!
Note: if your crumble is too dry, add more butter one tablespoon at a time. If your crumble is too moist, add more flour one tablespoon at a time. Too much butter will melt the crumble into the pie, too little will leave dry, loose crumbs at the top of the pie. But it will still taste delicious, don’t worry!
Serve with vanilla ice cream or fresh whipped cream.