5 minute prep Apple Berry Pie

If you’ve seen my rugelach recipe, you know I love Malawach dough. I obviously could have used a store bought pie shell, but I didn’t have one AND I actually love the texture and flavor of Malawach. .
1 Malawach round
5 cups sliced fruit (I used peeled and cored apple, sliced strawberries and blueberries)
2 tbsp corn starch
1 tbsp lime juice 
1/2 cup sugar 
1 egg, beaten
1 tbsp sugar in the raw
Remove round of Malawach dough from freezer to thaw slightly. 
Preheat oven to 400°F. 
Mix together sliced fruit, cornstarch, lime juice and sugar. 
Once only slightly thawed, place dough on parchment sheet with lots of flour (make sure it’s under the dough and along all the edges). Roll out so it’s about a 12 inch diameter circle. 
Place dough in greased pie plate with edges hanging over the side of the plate. Add fruit mixture. Fold dough over dough edges. 
Brush with egg and sprinkle on sugar in the raw. 
Bake for 35-40 minutes until nicely browned. 
Let cool – if it’s liquidy, the liquid will solidify. 

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