Farmers Market: Harvest Fruit Pie

Every Friday Betty carries a recipe inspired by what's fresh at the Hingham Farmers Market.  We call it "What's for Dinner Honey?"  The recipes are easygoing, meant to inspire you to get to the Market, meet the farmer, and throw something together for family and friends.  Easy, peasy, lemon squeezy.

This week we are giving Signe, our Farmers Market foodie, a break.  She's been tracking down recipes for Betty all season long and it's time for her to relax.  We're posting Katie's favorite pie, we know it's not an entire meal [unless you're this Betty and it actually is...] but we think it's delicious.

Harvest Fruit Pie from: Katie

Filling:
  • 6 cups of fruit: apples, cherries, plums, peaches, blueberries, blackberries, apricots, raisins, cranberries, even a few prunes will do.  Dice into thumbnail sized chunks.
  • 1 lemon and zest
  • 2 T cornstarch
  • 1/2 C sugar
  • 3 T butter
Topping:
  • 1 1/2 stick chilled butter
  • 1 C flour
  • 1/2 C old fashioned rolled oats
  • 1/2 C dark brown sugar
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t salt
Make a pie crust [or buy one, honestly] prick the bottom all over and pre-bake in a 350 degree oven for 10 minutes.  Toss all the fruit, lemon juice and zest, sugar and cornstarch together. Turn fruit into the crust.  Cut up 3 T of butter and scatter over the fruit.

Move on to the topping: combine all dry ingredients and the cut butter into bits over the top.  Betty mixes the butter and dry ingredients together with her hands- its the way we roll. Mix together until the crumble is 'pea sized' [that's what they always say in the recipe, and it never looks pea sized, so the good thing to know is you really can't go wrong, It's butter and sugar, how bad could it get?]

Pile the topping on the pie, put on a cookie sheet lined with foil or parchment [you know it's going to boil over] and bake at 350 for an hour [or until the fruit is soft and crust is brown].  Cool and serve with dairy of your choice: cream, whipped cream, or vanilla ice cream.  Honestly, it's best the next day...for breakfast.