For the best results, use very cold butter and ice water when making the pie dough. This will help create a flaky crust. If the crust begins to brown too quickly, tent it loosely with aluminum foil during the last part of baking. Allow the pie to cool completely before slicing to allow the filling to set properly.
Drupey Pie
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PREP TIME1 hrs
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COOK TIME50 mins
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TOTAL TIME1 hrs 50 mins
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SERVING8 People
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VIEWS31
Capture the essence of summer with this delightful pie, bursting with the juicy sweetness of nectarines and apricots mingling harmoniously with the tartness of sour cherries. A celebration of drupe fruits, encased in a flaky, golden crust.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol82 mg
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Fiber3 g
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Protein5 g
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Saturated Fat14 g
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Sodium450 mg
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Sugar23 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 425 degrees F (220 degrees C). (5 minutes) Place cherries, nectarines and apricots into a colander to drain off any excess liquid. (5 minutes)
02
Step
5 mins
To Make Dough: In a medium bowl, combine flour and salt. (2 minutes) Cut 3/4 cup (6 oz) of cold butter into the flour mixture using a pastry blender or your fingers, until the mixture resembles coarse crumbs. (8 minutes) Gradually pour in ice water, one tablespoon at a time, mixing until the dough just comes together. Add additional water if necessary. (5 minutes) Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a circle about 1/8 inch thick. Transfer to a 9-inch pie pan. (10 minutes) Roll out the remaining dough and cut into strips about 1/2 inch wide. Set aside. (10 minutes)
03
Step
2 mins
To Make Filling: In a medium bowl, gently stir together the drained fruit mixture, sugar, cinnamon, cornstarch, and flour. (5 minutes) Pour the filling into the prepared pie crust. Dot the top with the remaining 2 tablespoons of cold butter. (2 minutes) Arrange the pastry strips in a lattice pattern over the filling, pressing the ends to the edge of the crust. Crimp the edges to seal. (10 minutes) In a small bowl, whisk together the egg yolk and 1 teaspoon of water. Brush the lattice strips (but not the crimped edges) with the egg wash. (5 minutes)
04
Step
8 mins
Bake in the preheated oven for 25 minutes, or until the crust begins to turn golden brown. (25 minutes) Reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20-25 minutes, or until the crust is golden brown and the filling is bubbly. (20-25 minutes) Remove from oven and let cool completely on a wire rack before serving. (60 minutes)
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Please Rate
Antonette Stroman
May 16, 2025This pie was amazing! The combination of sweet and tart fruits was perfect.
Madilyn Turner
May 4, 2025My family devoured this pie! It's definitely going into our regular rotation.
Demetrius Quitzon
Mar 2, 2025I've never made a lattice crust before, but your directions were so clear that it turned out beautifully!