Ingredients
1 basic pie crust (recipe here)
enough fruit to fully cover the uncooked pie crust with a 1-2 inch overhang. About 2 cups of fruit (2-3 apples, 2-3 pears, 3-4 peaches. It doesn't have to be exact!)
dash of cinnamon
dash of sugar if desired
Preparation
Preheat oven to 400. Line a cookie sheet with parchment paper and place your rolled out pie dough onto the cookie sheet.
Peel and slice your fruit about 1/2 inch thick. If you prefer to chop them into chunks, that's fine, too. You can opt to leave the skin on as well
.
Arrange the sliced fruit in a circular pattern onto the pie crust, leaving about 1-2 inches from the edge to roll up the pie crust later. Make sure to layer the slices closely but with enough overlap to absorb the cinnamon. Pile remaining fruit over the top, filling in any holes that you may see. Sprinkle the mixture with cinnamon, about a teaspoon worth. Sprinkle about a tablespoon of sugar as well if desired. Sugar can easily be omitted, especially if serving with ice cream.
Fold the outer edges towards the center, overlapping each fold. Leave the center mostly exposed, with about 2-3 inches of the pie crust edge around the tart. Using both hands, gently press the tart together to ensure a snug and shapely shape.
Place into the fridge for about 10-20 minutes to chill the crust. This helps the pie crust maintain its form and structure during the baking process.
Bake in the oven for approximately 20 minutes then lower the temperature to 350 and continue to bake for another 25 minutes or so. The crust will be dry to the touch and the fruit is slightly bubbling. Be careful not to let the crust or fruit brown too much! Once done, take it out of the oven and allow it to cool before serving.