Fruit Pies

This is the workhorse fruit pie that handles whatever the season hands you, from summer berries to fall apples. The filling changes, but the method stays the same.

Sealing the edges well keeps the juices inside instead of leaking onto the oven floor. Crimp firmly where the top and bottom crusts meet.

The slits cut into the top crust are not just for looks. They let steam escape as the fruit cooks down, so the filling bubbles gently instead of bursting through the seams.

A foil collar around the rim is the step most people skip. Pie edges are thin and brown fastest, so shielding them early stops them from scorching while the center finishes. Pull the foil off near the end to let the whole crust catch up to an even golden brown.

A sprinkle of sugar over the top bakes into a faint, crackly sparkle and gives the crust a little crunch.

Pro Tips

• Seal and crimp the edges firmly so the bubbling juices stay inside the pie.
• Set the pie on a rimmed baking sheet to catch any drips and save your oven floor.
• Watch for thick, bubbling juices through the vents as the real sign the filling is cooked, not just a browned crust.
• Let the pie cool fully before slicing so the filling sets; cutting it hot gives you a runny mess.

Variations

• Toss the fruit with cinnamon and a squeeze of lemon to brighten the filling.
• Swap the top crust for a lattice or a crumb topping of butter, flour, and sugar.
• Use a mix of fruits, like apple and berry, for a deeper flavor.