Nectarine and Plum Pie

Print
Nectarine and Plum Pie
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Nectarine and plum pie is a sweet tart dessert.  The filling can be canned for winter enjoyment.

Course: Dessert
Cuisine: Farm Fresh and Vegetarian
Servings: 8
Author: Barbara
Ingredients
  • 1 Cup sugar
  • 4 tbsp flour
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 8 Santa Rosa plums, pitted and sliced*
  • 8 nectarines, pitted and sliced
  • 1 lemon, juiced
  • 1 tbsp butter cut into small pieces
  • 1 crust for a 9” pie
Instructions
  1. Preheat the oven to 350 degrees.
  2. After slicing the fruit, toss with the juice of one lemon. Prepare the filling while the crust is chilling. In a large bowl, stir sugar, 4 tbls of flour, vanilla, cinnamon and nutmeg. Add the nectarine and plum slices, toss until coated and set aside.

  3. Roll out the pie crust to fit a 9” pie pan. Flute the edges. Add the fruit, topping with bits of butter.

  4.  Bake at 350 degrees for 45 minutes to 1 hour.
Recipe Notes

*In the photo below you will see chopped fruit rather than sliced. If the nectarines are freestone (stones come loose), then it’s easy to slice them and they may look more attractive. If the fruit is in large chunks it may take longer to cook.

Summer recipe for pie filling here.