stonefruit piette

DSC_6148The thing about fruit pies is that you’ve got to get the right ratio of crust to fruit. Too much crust isn’t really a problem I guess, because everyone loves a good pie crust. But too much fruit and you’ll be drowning in sad bites of soggy fruit without any crunchy crust to go with. That’s one of the reasons why these small 6″ pie pans work so well – the smaller volume of fruit is guaranteed to not overwhelm the crust.

I’m using nectarines here, but the recipe works just as well with hard peaches or apples – pears might be too juicy, but I’ll take that upon myself to test this fall. Will report back.

This recipe is not too sweet – to highlight the natural flavor of fresh, summer stone fruit (or any fruit!).


Makes one 6″ pie
Double the recipe for a standard 9″ pie
You need:
1 portion of pie crust, refrigerated
Rolling pin, extra flour, small knife
6″ pie pan
One medium bowl
2 medium sized stonefruit (nectarines or peaches) or 1.5 very large ones
1 tsp lemon juice
1 1/2 tsp granulated sugar
1 1/2 tsp brown sugar, packed
1/4 tsp cinnamon
1/4 tsp nutmeg
dash salt
1 1/2 tsp tapioca flour

DSC_6133DSC_6138DSC_6141DSC_6142Butter a pie pan and set aside. Prepare the crust by rolling out your pie crust to about 1/8″ thick. Place the pie pan upside down on your rolled dough and use a knife to cut about 1″ extra around the circumference. Place pie crust carefully into the pie pan and place in refrigerator throughout the rest of prep.

With the rest of the dough, make a similarly sized circle – slightly smaller is ok. Cut into strips horizontally, then rotate every other strip 90 degrees and create a lattice. (Should I have a separate post on making a lattice? I forgot to take pictures…) Place in refrigerator until ready.

Cut 1.5 – 2 nectarines into eights and cut into coin size pieces no more than 1/4″ thick. In a small bowl, mix fruit with all other ingredients: 1 tsp lemon juice, 1 1/2 tsp sugar, 1 1/2 tsp brown sugar, 1/4 tsp cinnamon, 1/4 tsp nutmeg, dash salt and 1 1/2 tsp tapioca flour. Let sit for 15 minutes at room temperature.

After 15 minutes, pour out excess juice (if any) then scoop fruit into pie crust. Cover with lattice top and press down pie edges to seal. Bake in a toaster oven at __deg F for __ minutes, reducing the temperature by 50 degrees after __ minutes if tops get too brown. Let chill in refrigerator for at least an hour to set, or enjoy it’s toasty goodness as-is.


Leave a Reply

Your email address will not be published. Required fields are marked *