Fruit Pie Recipe

Ingredients

6 cups fruit, fresh or frozen

sugar, to taste

1 pinch ground nutmeg, small

⅓ tsp salt

lemon juice, (from ½, small squeeze)

¼ cup flour

1 tbsp quick cooking tapioca, if fruit is especially juicy

½ tbsp butter

1 *double pie crust, (see Recipe Notes for recipe)

1 egg white, mixed with 1 tbsp water

Preheat oven to 425 degrees F.

Put the first 6 ingredients and tapioca in a big bowl and mix lightly until the fruit is coated.

Taste and adjust sweetener and seasoning as desired.

Roll out pastry and place in chilled pie pan.

Pour filling in next and dot with little pieces of butter.

Roll out top crust, cover and cut a few vent holes, or make a lattice crust top.

Crimp edges, paint some egg white wash on top of the pie, and sprinkle with 1 tablespoon of sugar.

Bake in the preheated oven for 15 minutes.

Reduce heat to 375 degrees F and bake for 35 minutes more or until the filling is bubbling.

Remove from oven and let cool completely before serving. Enjoy!