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Rustic fruit pie

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Rustic fruit pie - 1

Here’s a recipe for a Rustic Peach and Blueberry Fruit Pie designed specifically for baking in a wood-fired pizza oven. The intense, slightly smoky heat of the wood fire adds a depth of flavour you won’t get from a conventional oven.

INGREDIENTS (serves 6)

  • 1 sheet store bought pie crust (you can make the pastry yourself if you choose)
  • 4–5 ripe white peaches, thinly sliced
  • 1 cup fresh blueberries
  • ½ cup brown sugar
  • 2 tbsp corn flour
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • Pinch of salt
  • 1 egg, beaten (for egg wash)
  • 1 tbsp raw sugar (optional, for crust)
  • Fresh mint, for garnish

INSTRUCTIONS

  • Start a fire in your wood-fired oven and allow it to burn down to hot embers.
  • Maintain a floor temperature of 220°C–245°C
  • Push embers to the side or back and let the oven “settle” so it cooks with ambient heat.
  • In a large bowl, mix sliced peaches and blueberries.
  • Add brown sugar, corn flour, lemon juice, vanilla, cinnamon, and salt.
  • Toss gently to combine and let sit for 10–15 minutes.
  • Roll out one pie sheet into a cast iron skillet, allowing it to drape slightly over the edges.
  • Pour the fruit filling into the crust.
  • Fold the crust edges over the filling in a rustic, pleated style (no top crust needed).
  • Brush crust with egg wash and sprinkle with raw sugar if desired.
  • Place the skillet on a pizza peel, and slide it onto the oven floor.
  • Bake for 20–30 minutes, with door slightly ajar rotating occasionally for even browning.
    • Keep an eye on it: if the crust starts to brown too fast, use foil or a metal tray to shield it.
    • When the crust is golden brown and the filling is bubbling, it’s ready.
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Serve:

  • Let the pie rest for at least 30 minutes so the juices set.
  • Garnish with fresh mint leaves.
  • Optional: serve with vanilla ice cream or whipped cream.
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