It seems there might be a misunderstanding here. Most fruit pies are actually baked with a crust. The crust serves as the base and encases the fruit filling, creating a delicious and flaky pastry.
A typical fruit pie consists of two main components: the crust and the fruit filling. The crust is usually made from a combination of flour, butter or shortening, water, and sometimes other ingredients like sugar and salt. It is rolled out into a thin, flat sheet and used to line the bottom and sides of a pie dish or pan.
The fruit filling, on the other hand, is made by combining fresh or canned fruits with sugar, sometimes a thickening agent like cornstarch or tapioca, and flavorings such as lemon juice, spices, or extracts.
Once the crust and the filling are prepared, the fruit filling is poured into the crust, and then a second layer of crust is placed on top or used to create a lattice pattern. The edges of the two crusts are crimped together to seal the pie.
The pie is then baked in the oven, allowing the crust to turn golden brown and crispy while the fruit filling becomes tender and juicy. The combination of the flaky crust and the sweet, flavorful fruit filling is what makes fruit pies so beloved.
In summary, the crust is an essential part of most fruit pies, providing structure and a delicious contrast in texture to the fruity filling. Without the crust, the pie wouldn't hold its shape and wouldn't have that characteristic pie taste and appeal.