Fruit Pie using Yeast Dough

Based on David Lebovitz’s plum pie


  • 1 1/2 cups plus 2 tablespoons (225g) flour
  • 2 teaspoons active dry yeast, or 1/2 ounce fresh yeast, crumbled
  • 1/2 cup (125ml) whole milk, divided
  • 3 tablespoons sugar
  • 1 large egg yolk
  • 3 tablespoons melted butter, cooled to room temperature
  • pinch of salt
  • grated zest of one lemon
  • Any fruit, sliced


  1. Butter a 9- to 10-inch (23 cm) springform pan if it’s not stick-free.
  2. Warm milk to 85F and dissolve the yeast and sugar
  3. Add the flour to a mixing bowl and make a well in the center. 
  4. Milk mixture. Mix the liquid ingredients with a spatula, incorporating just enough of the flour to make a wet paste. Let sit 15 minutes.
  5. Stir in egg yolk, 3 tablespoons of melted butter, salt, and lemon zest, and mix everything together well. 
  6. Knead the dough on a lightly floured surface until smooth. 
  7. Shape the dough into a smooth ball and put in the buttered cake pan. Cover with a kitchen towel, and let rise in a warm place for 1 hour, until doubled.
  8. Use your fingers to smooth the yeasted dough across the bottom of the pan and about an inch (3cm) rim up the sides. 
  9. Place the fruit in the dough and let rise for 20 min. Preheat oven to 350F.
  10. Bake for 44-45 min

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