2 9-inch pie crusts
4 cups fresh fruit or 1.5 pounds frozen
1/3 cup cornstarch
2/3 cup sugar
1 tsp. vanilla extract
1/8 tsp. salt
1 tbsp. butter
1 egg yolk
1 tbsp. milk
1 tbsp. sugar
Directions
1. Preheat oven to 400 degrees.
2. In a large bowl, stir cornstarch, sugar, vanilla extract, and salt together.
3. Add fruit and gently toss to combine.
4. Spoon fruit filling into pie crust.
5. Sot filling with small squares of cold butter.
6. Lay the second crust over fruit.
7. Fold edges of top crust underneath edges of bottom crust, pressing the edges to seal it. Crimp edges together.
8. Prepare egg wash by whisking egg yolks and milk together in a small bowl.
9. Use a pastry brush to brush over the top crust then sprinkle with 1 tablespoon of sugar.
10. Cut 3 to 4 slits in top of pie.
11. Bake for 20 minutes at 400*F then reduce oven temperature to 350* and back an additional 30 minutes, or until crust is golden and the filling is thick and bubbling.
12. Cool pie at least 2 hours before cutting to allow filling to set.
Enjoy! Serves 6 to 8 people.
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