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!

Ingredients:

• 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

Directions:

• 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.

ENJOY!