Peach, Nectarine and Pluot Pie

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 Necterine Pluott Pie


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.




Caramel Pecan Pumpkin Bar Bites with Cinnamon Cream Cheese Frosting (GF)

Pumpkin Bar Bite

Friends of ours are getting married this weekend and I couldn’t be more excited. Or I thought so, until she told me they were having a dessert table and friends were contributing. My original plan, a pumpkin and cream mousse, wouldn’t make it through the storage/travel process, so I went with option two: Caramel Pecan Pumpkin Bar Bites with a Cinnamon Cream Cheese Frosting (gluten free of course! Not only for me, but for the bride).

While these are usually made into bars, I made them into bites, easy transport and display for a wedding. But, your choice!

I look for ways to make gluten free foods taste normal and delicious, this mission was no different. I was happy with the results! Best of all, it’s super simple. Recipe below!


  • 1 box Betty Crocker Gluten Free Yellow Cake Mix
  • 1 Can of Pumpkin (15 oz)
  • 1/2 cup milk (my first batch I missed this and it turned out fine)
  • 1/3 cup oil
  • 1 tsp cinnamon
  • 1/4 cup crushed pecans
  • 4 eggs (or 2 eggs, 4 egg whites)


  • 1 can of Betty Crocker Whipped Cream Cheese frosting
  • 1 tsp cinnamon
  • 1/4 cup gluten free caramel sauce. Check around, some sneak wheat starch or flour in as a thickener, I found mind in the gluten free section of my grocery store.


  • Preheat oven to 350 degrees.
  • Mix all ingredients together (no heavy duty mixer required).
  • Pour into mini-muffin tins (greased if going straight into the tin, not greased if using a mini-cupcake wrapper).
  • Bake for 15 minutes or until toothpick comes out clean.
  • Mix ingredients for the frosting.
  • Allow to cool, pipe frosting over the cupcakes, and done!

Simple and delicious. Give them a try today!