I am loving our CSA membership this year. With a variety of fruits and veggies delivered every week, it’s been a blast to create and try new recipes.
This week was no different. I still had some pluots left from last week and we received peaches and nectarines this week. Now, normally I try to keep it on the healthier side…but this week I couldn’t resist. It was time for some serious pie. Want to give it a try? Recipe is below!
Peach, Nectarine and Pluot Pie
I want to note that I used Martha Stewart’s double crust pie crust…sometimes you just can’t beat the tried and true. I did replace regular flour with a gluten free all-purpose flour mix though!
Now…onto the pie!
- 1/2 cup sugar + some for sprinkling on top
- 1/4-1/2 cup brown sugar, depending on preferences
- 6 large, peeled and pitted peaches
- 1-2 nectarines peeled and pitted
- 2 pluotts peeled and pitted
- 3 TB cornstarch
- 1/4 tsp ground cinnamon + some for sprinkling on top
- 1/8 tsp salt
- Slice fruits and combine with granulated and brown sugars. Allow them to sit for 30 minutes to an hour to allow for maximum juicing.
- Once the fruits have been set aside, drain the juice and keep it separate from the fruit.
- Preheat oven to 400 degrees.
- Combine the fruit juice, cornstarch, cinnamon and salt in a saucepan over medium-high heat. Stir continuously until thickened. It may not have to boil to thicken, depending on the amount of juice.
- Combine the thickened juice with the fruit.
- Meanwhile, roll the pie crust (link above) out into the pie pan and create slices for your lattice work on top (totally optional).
- Pour the fruit mixture into the crust.
- Complete the lattice work, include a rolled crust on top or ignore the top crust.
- Sprinkle the top with cinnamon and sugar.
- Bake at 400 degrees for 50 minutes, or, until the bottom of the crust is clearly cooked through.
*this pie is best served chilled. If you’d like warm pie, it’s better to reheat it after it has cooled and set.