Late-Summer Mixed-Fruit Pie Recipe

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Late-Summer Mixed-Fruit Pie Recipe
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Make the most of what's left of summer and turn seasonal fruit into this jammy, sweet-tart pie.

As with my herringbone crust, you'll prepare the old-fashioned flaky pie dough according to the basic recipe, but divide it 60/40 instead of splitting it in half. The bottom you'll roll out as you would for any other pie; for the top, you'll roll the larger piece into a 10- by 15-inch rectangle, and transfer it to a baking sheet or parchment-lined cutting board. Both pieces should be refrigerated for at least two hours before any further handling.

Once it's totally cold and firm, cut the top crust with a ruler and a pizza wheel, making a total of twenty 10- by 3/4-inch strips. Cut four of those in half, making eight 5-inch lengths for the shorter sections of the pie. The overall technique is identical to the one for a classic lattice-top design , but with twice as many strips in both directions, so there are no gaps in the crust.

Egg-wash the chilled pie, and bake it on a parchment-lined baking sheet until it's bubbling in the very center, about 75 minutes at 400°F . If the filling doesn't bubble up through the gaps in the crust to make itself known, you can test it with a digital thermometer to make sure it registers at least 212°F right in the center.

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