Fruit Pie

Red, fresh summer fruits for a pie that contains all their flavor, color and sweetnes.
Pick whichever fruits you love, like cherries, peaches, apricots, nectarines, vanilla. Choose them to be ripe and juicy.
Bake in the oven, wrapped in crisp dough and… enjoy!
work: 01h:00' time: 02h:00' medium: 3/5
Fruit Pie

Dough (8 servings)

  • 300 grams/ 10.5 oz flour
  • 1 shot of vegetable oil
  • 4 tbsp yogurt
  • 1 egg
  • 1 tbsp brown sugar
Sift the flour in a bowl and shape a hole at the center to put the remaining ingredients.
Knead until we have a soft, pliable dough.
Make the dough in the shape of a ball, cover, and let aside for later.


  • ½ Kgr/ 1.1 lbs cherries
  • 3 nectarines
  • 6 apricot
  • 2 tbsp Jam
  • 2 tbsp brown sugar
  • 1 tbsp cinnamon
  • 2 tbsp fine semolina
Wash and dry the fruits.
Cut the nectarines and apricots in small pieces into bite size, removing the pits.
Remove the pits from the cherries with a special tool or cutting them in half.
Put the chopped fruits in a saucepan with a tablespoon of brown sugar and cook over medium heat for 5'-7' until they lose some of their juices.
Remove from the heat and allow to cool.
Sprinkle the remaining sugar, semolina and cinnamon. Add the jam. Stir.
Divide the dough into two smaller balls. Roll out each ball into a sheet between two baking sheets. One for the base and one on the lid of the pie.
Place one sheet in a tart pan, lifting it to cover the sides of the pan.
Put the fruit mix, to fill the surface of the base sheet. Use a fork to spread evenly.
Cover the fruit mix with the second sheet.
Press together the top with the bottom sheet with a fork, so they stick together.
Use a knife to make some cuts radially and at the center to let the steam escape.
Spread one egg yolk mixed with 2 tablespoons milk (or just some milk) over the surface of the pie, using a brush.
Bake in the oven at 170°C/ 340°F/ Gas Mark 4, for 1 hour. Check the bottom sheet to be cooked and crispy.
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