Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, and a pinch of salt.

Cut in the butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Add the egg yolk: Stir in the egg yolk and then gradually add cold water, one tablespoon at a time. Mix until the dough starts to come together.

Chill the dough: Turn the dough onto a floured surface and gently knead it onto a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Mix the fruit and spices: In a large bowl, combine the fruit, sugar, cinnamon, nutmeg, and lemon juice. Toss everything together to coat the fruit evenly.

Thicken the filling: Sprinkle the cornstarch over the fruit mixture and stir until the cornstarch is dissolved. This will ensure the filling thickens perfectly as it bakes.

Add vanilla and butter: Stir in the vanilla extract for flavor and dot the filling with butter for a rich finish.

Roll out the dough: After chilling, roll out your pie dough on a floured surface until it’s about ¼-inch thick. Carefully transfer it to a 9-inch pie dish.

Add the filling: Pour the prepared fruit filling into the crust, spreading it out evenly.

Top with another crust (optional): If you want a classic double-crust pie, roll out the second portion of dough and place it over the filling. Seal the edges by pinching the crusts together, then cut a few slits in the top to allow steam to escape. If you prefer a lattice crust, cut the dough into strips and weave them over the filling.

Add a sparkly finish: Brush the top crust with a bit of water or milk, then sprinkle with coarse sugar for a gorgeous, crunchy finish.

Preheat the oven: Set your oven to 375°F (190°C) and let it preheat while you assemble the pie.

Bake: Place your pie on the center rack of the oven and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.

Cool and serve: Let the pie cool for at least an hour to allow the filling to set. Serve it warm with a dollop of whipped cream.