This recipe is to show you just how simple it is to throw together a pie with any fruit you have. I used mostly nectarines, I wanted them for a base. I also had some blueberries and strawberries that were not in at their prime. In fact, they really weren’t good for anything other than baking with. But….they were perfect in this pie! You can do the same thing with any over played fruit you have as well. I’m learning a lot and doing my best to reduce food ways. Finding ways to salvage overplayed food is a good way to do this.
Make sure and make you pie dough the day before. If you don’t have time, you can always us a store bought crust, no judgement here!
I did a few short videos with this one, so check them out below. Sorry for the clicking sound, it’s the lens focusing. I need to figure out how to do videos better on my camera!
Roll the bottom crust first. Make sure it is rolled about 1 1/2-2 inches larger than the pan. Place in fridge until filling is ready.
Start by prepping your fruit. AS I said, I used mostly nectarines. I also added strawberries and blueberries. Mix them all together and sprinkle with sugar. I test the amount of sugar you add by how sweet your fruit is. The nectarines were very sweet, so I only added about 1/4 cup sugar. If your fruit is not as sweet, add more. This will also depend on your preference for sweetness. Some like it more sweet, some not as much.
My measurements for this particular pie were- 6 cups nectarines, 2 cups strawberries, 1 cup blueberries, 1/4 scant cup sugar, 3 tablespoons cornstarch. You can of course use whatever mix you want. You can use more or less of each fruit ( I used what I had on hand), more or less sugar, more or less cornstarch.
You can also use flour or even a pearl tapioca for a thickener.
Bake until golden brown and fruit is tender. You will know it is done when it starts bubbling.
Aren’t these pies beautiful!! The nectarines and berries are just vibrant!
Gluten Free Pie Dough
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Partial Wheat Pie Dough
- 1 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- 1/3 cup water, plus extra if needed
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Pate Brisee- all white flour
- 2 1/2 cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.