1. Prepare the Pastry Dough:
- In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
- Add the cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
- In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Gradually add this to the flour mixture, stirring gently with a fork. Add more ice water, one tablespoon at a time, until the dough starts to come together.
- Turn the dough out onto a lightly floured surface. Gently knead it into a ball, then flatten it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. Prepare the Fruit Filling:
- Peel and core the fruit if necessary, then cut it into bite-sized pieces.
- In a medium saucepan, combine the fruit, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble. Remove from heat and stir in the butter until melted and incorporated. Let the filling cool slightly.
3. Roll Out the Dough:
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough to about ¼-inch thickness. Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
- If making a double-crust pie, roll out the remaining dough for the top crust. You can cut it into strips for a lattice top or simply cover the pie with a full crust. For a lattice top, arrange the strips over the filling in a crisscross pattern.
4. Assemble and Bake:
- Spoon the cooled fruit filling into the prepared pie crust.
- If using a full top crust, cut a few small slits in the dough to allow steam to escape. Brush the top crust with the beaten egg mixed with milk and sprinkle with coarse sugar.
- If using a lattice top, brush the lattice with the egg wash and sprinkle with sugar.
- Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool on a wire rack before serving to let the filling set.
5. Serve and Enjoy:
- Slice the pie and serve it slightly warm or at room temperature. For an extra touch of indulgence, top with a scoop of vanilla ice cream or a dollop of whipped cream.
This homemade pastry pie not only delights with its flaky crust and luscious filling but also fills your kitchen with a warm, inviting aroma that beckons friends and family to gather around. Enjoy the process of making and sharing this classic dessert, and savor every bite of your lovingly crafted creation!