(or your favorite fruit)

• Really ripe fruit, cut into bite-size pieces
• 2 teaspoons or more sugar, depending on sweetness of fruit, plus more for top
• 2 teaspoons flour per cup fruit
• Pinches of any spices that would compliment (cinnamon, ginger, cardamom, nutmeg, etc.)
• Pinch of grated lemon zest
• Pie dough to fit top of dish
• 1 tablespoon milk
• Crème fraiche or Mascarpone

Preheat the oven to 425° F.

In a medium sized bowl, mix together cut fruit, sugar and flour. Add optional spices and lemon zest. Put into a baking dish.

Roll out pie dough (frozen pie dough, that has been defrosted, works quite well) to about 1/4-inch thick, more substantial than you would with a normal pie crust. Cut in a round slightly larger than the top of the baking dish. Carefully transfer to dish and press down gently. Tuck sides down.

With any left-over dough, cut out decorative pieces for top of pie. Brush top with milk and sprinkle with a pinch of sugar.

Bake for 10-15 minutes, until top begins to brown. Then lower oven temperature to 350°F and bake another 15-30 minutes, depending on the fruit - ripe apricots took 15 minutes, less ripe pears or apples might take 30 minutes. You'll know it's done when a syrupy liquid begins to bubble up the sides of the dish. Watch that the crust doesn't burn. Cover with foil once the crust is golden brown.

Serve with a spoonful of plain yogurt, whipped cream, crème fraîche or mascarpone.

~servings depend on amount of fruit available~