On vacation, I like to break the rules a little, don't you? Wine with lunch every day... pasta twice a day... why not pie for breakfast?
This works with as little as 1/2 cup fruit. In that case, use a ramekin. I had about 2 1/2 cups fruit, so I used a deep 8-inch round baker. Of course you can use a pie dish, or even a cast-iron skillet.
Bruised Apricot (or your fruit) Breakfast Pie
Servings depend on amount of fruit available
Really ripe fruit, cut into bite-size pieces
2 teaspoons or more sugar, depending on sweetness of fruit, plus more for top
2 teaspoons flour per cup fruit
Pinches of any spices that would compliment (cinnamon, ginger, cardamom, nutmeg, etc.)
Pinch of grated lemon zest
Pie dough to fit top of dish
1 teaspoon milk
Preheat oven to 425°F.
In an amply sized bowl, mix together cut fruit, sugar and flour. Add optional spices and lemon zest. Dump into baking dish.
Roll out pie dough to about 1/4-inch thick, more substantial than you would with a normal pie crust. Cut in a round slightly larger than top of baking dish. Carefully transfer to dish and press down gently. Tuck sides down.
With any left-over dough, cut out decorative pieces for top of pie: a message, a clue to the fruit below, or a branch and leaves, as I did. Brush top with milk and sprinkle with a pinch of sugar.
Bake for 10-15 minutes, until top begins to brown. Then lower oven temperature to 350° F and bake another 15-30 minutes, depending on the fruit - ripe apricots took 15 minutes, less ripe pears or apples might take 30 minutes. You'll know it's done when a syrupy liquid begins to bubble up the sides of the dish. Watch that the crust doesn't burn. Cover with foil once it is golden brown.
Serve with a spoonful of plain yogurt, whipped cream, crème fraîche, or mascarpone. If it's morning, have a nice coffee within reach.