RUSTIC FRUIT PIES

One of my favorite things to make is Apple Pie.  Some members of my family expect one at every turn.  This is an infinitely easier and faster way to make a pie, and is very traditional in Italy.  Pasta Frolla is a common pastry to use, Bu I have my favorite pastry that I have used for years and years.  I have updated the method however.  So, Here it is.

This pie can be made with all sorts of fruit, But it should be fresh fruit.  frozen will have a lot of liquid, and that is death to this pie.  The ingredients must be dryish right up to the time it gets into the oven.
I use my old favorite pastry.

2 1/2 cups all purpose flour.
3/4 cup shortening.  (Butter or butter shortening blend will work but will crisp up faster.)
1 t salt
1T sugar
1/2 cup very cold water, iced preferred.

Put half of the flour in a bowl along with the sugar and the salt.
Cut up the shortening into small cold pieces.
Drop into the flour.  pinch the fat into the flour over and over till all the shortening is coated with the flour and is completely absorbed into the fat and resembles very chunky crumbs.
add the rest of the flour and toss thoroughly with a fork till incorporated with the first mixture.
add the water a tablespoon at a time tossing as you go with the fork
When all the water is incorporated and the pastry is wanting to hold together, gather it all up, gently pat into a large oval.  place in a plastic bag and refrigerate for an hour.

Roll out on parchment paper or floured board to the largest circle you can get or till your nerves give out.
It will be about the diameter of the 15 inch  parchment paper or just hanging over the edge.

Transfer the pastry to a baking sheet, rimmed being preferred.

Mound sliced apples, dry berries , or other sliced fruit, tossed with spices of your choice, about 2/3 cup sugar and 1 1/2 T tapioca or other thickener that you are used to.

Raise the edges of the crust and fold to the center.  working around the tart till it is nearly closed up like a change purse.  A hole will be in the middle.  Any overlapping folds should not be pressed down as the doubled up pastry should have some heat get to is to cook.  Put a large piece of butter on the hole at the top.

Brush with beaten egg and sprinkle with plenty of sugar or the sugar crystals usually found on muffins.

Bake at 475 for 10 minutes then reduce to 350 and bake till golden brown and the fruit is tender, and the juices are thickened. Probably 40 to50 min.  Cover with foil if it is browning too fast.

If the fruit looks dry as it cools brush delicately with melted apple or apricot jelly that has been melted.(not on the pastry.)