From the recipe box of travel writer Carole Terwilliger Meyers.
This one-crust open pie is best eaten warm from the oven the same day it is baked. It is very popular with my family and so simple that I make it frequently.
1 uncooked pie crust (I usually use Pillsbury refrigerated pie crust)
Place in the bottom of a 9-inch pie plate.
1 pound, or 1 1/2 -2 cups fresh or frozen berries or stone fruit or a mix
¼ cup sugar
¼ tsp. cinnamon (use nutmeg with plums; ½ tsp. almond extract with cherries )
2 Tbl. flour
4 apples, peeled and sliced (4 slices/quarter apple)
2 Tbl. brown sugar
juice of ½ lemon
½ tsp. grated lemon rind
1 tsp. cinnamon
pinch of salt
Fold together gently. Place in pie crust. Pleat pie crust in about 2 inches, leaving a center opening of about 4 to 6 inches. Brush with milk or egg (optional). Sprinkle with sugar.
400 degrees, 45 minutes.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)