On Friday night, a gentleman/retired-old fashioned-cowboy that lives in the neighborhood, dropped off some zucchini and apricots from his garden. He kept apologizing for the small amount, claiming he was embarrassed to just be sharing just a few dozen apricots and a couple pounds of zucchini. So Saturday morning he came back with 18 fat red ripe tomatoes, plus more zucchini and apricots. That's right-if you're going to drop off free vegetables and fruit to Prudy Pennywise, you'd better bring a bushel, by golly! Thank you, although I'll be sure to tell you again in person. This week I'll be using my free produce all week, starting with this delicious pie. 
Start by making a double pie crust recipe. I used Dorie's recipe (link below), but I added half whole wheat flour. Roll out the dough and fill the bottom of the pie dish. 
Scatter 1/2 cups dry crumbs on the bottom. I used graham cracker crumbs, but even bread crumbs will help keep the bottom crust flaky. For a fruit filling, I used 5 cups sliced apricots, 1 cup pitted and quartered cherries, 1 cup sugar, 1 teaspoon ginger and 1/2 cup flour. It was scrumptious! 
Cover fruit filling with a rolled out double crust or make a quick rustic lattice top. (Rustic is code for imperfect around here. Pretend like you didn't notice.) 
With the extra crust, my two little charges made miniature lattice berry pies. Rustic again, yet perfect in a diminutive sort of way.
Bake a big pie at 350 for about an hour and serve it up with warm with lots of ice cream. (Little pies needed about 25 minutes.)
For a complete recipe, visit South in your Mouth. Estimated Cost of Double Crust Fruit Pie: $5.00-$8.00 (depending on choice of fruit filling)
Notes: When I make this again, I'm going for all little pies. They were cute, simple, and trigger some much needed portion control.
Coming Tomorrow: Super-Fast Summer Vegetable Fajitas
