1 Batter Bakery Pie Dough Disk, or 1 package Puff Pastry
1 lb Apricots, quartered and pitted (or an assortment of your favorite stone fruit)
1 container Blackberries, rinsed well and dried (prefer blueberries or raspberries? Mix it up!)
Lemon Zest (optional)
Cane Sugar (optional)
Preheat oven to 375°.
Butter or oil a baking dish and fill it with apricots and blackberries. If you like desserts on the sweeter end, scatter 2-3 tablespoons of cane sugar over the berries. Since our fruit was so ripe and sweet, we just stirred in a bit of lemon zest for flavor.
Roll pie dough out to about a ¼ inch thickness or even a bit thinner. Use a cookie cutter or drinking glass to cut out circles, then layer those on top of the fruit. Bake for about 35-40 minutes, or until the pie dough is puffed and golden-brown. The fruit will be bubbling vigorously and aromatic. (Leftover pie dough? Bake as cookies, or wrap tightly in the fridge and use within a few days for another pie!)