Ingredients
Really ripe fruit, cut into bite-size pieces
2 teaspoons or more sugar, depending on sweetness of fruit, plus more for top
2 teaspoons flour per cup fruit
Pinches of any spices that would compliment (cinnamon, ginger, cardamom, nutmeg, etc.)
Pinch of grated lemon zest
Pie dough to fit top of dish
1 teaspoon milk
Preparation
In an amply sized bowl, mix together cut fruit, sugar and flour. Add optional spices and lemon zest. Dump into baking dish.
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.
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.
Bake for 10-15 minutes, until top begins to brown. Then lower oven temperature to 350° 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.
Serve with a spoonful of plain yogurt, whipped cream, crème fraîche, or mascarpone.
