-
Heat oven to 400 degrees.
-
Roll out pie dough and place in a regular (10") pie dish. Reserving some for topping if doing a lattice style.
-
Poke the bottom of the dough in the pie plate with a fork. Set aside in the fridge.
-
In large bowl combine the fruit until it measures 6 cups.
-
Gently fold in the flour, cornstarch (if using), salt and 1/4 teaspoon cinnamon until combined.
-
Pour mixed fruit into unbaked pie crust.
-
Using the remaining 2 tablespoons of butter, fleck the top the fruit with small pieces of butter.
-
Lightly sprinkle with cinnamon.
-
Fold in or crimp the sides of the dough or roll out remaining dough and top pie.
-
Mix 1 egg and 1 tablespoon of water together to create an egg wash. Gently brush the pastry top evenly with the egg wash.
-
Sprinkle lightly with a teaspoon of sugar (optional).
-
Place the pie dish on a larger tray to catch any drips and bake in the oven for 60 minutes until very brown (no opaque patches of dough remain) and the fruit filling is bubbling.
-
Check the pie after 50 minutes, but it may take up to 75 to cook. Cover with tinfoil if the crust is browning too much.
-
Allow to cool 30 - 40 minutes before eating.
-
Store covered at room temperature or in the fridge.