Fruit Pie

1. 1

   In an amply sized bowl, mix together cut fruit, sugar and flour. Add optional spices and lemon zest. Dump into baking dish.

2. 2

   Roll out pie dough to about 1/4-inch thick, more substantial than you would with a normal pie crust. Cut in a round slightly larger than top of baking dish. Carefully transfer to dish and press down gently. Tuck sides down.

3. 3

   With any left-over dough, cut out decorative pieces for top of pie: a message, a clue to the fruit below, or a branch and leaves, as I did. Brush top with milk and sprinkle with a pinch of sugar.

4. 4

   Bake for 10-15 minutes, until top begins to brown. Then lower oven temperature to 350u00b0 F and bake another 15-30 minutes, depending on the fruit - ripe apricots took 15 minutes, less ripe pears or apples might take 30 minutes. You'll know it's done when a syrupy liquid begins to bubble up the sides of the dish. Watch that the crust doesn't burn. Cover with foil once it is golden brown.

5. 5

   Serve with a spoonful of plain yogurt, whipped cream, creme fraiche, or mascarpone.

No additional tips available.