Guys, the summer is going by so fast! I need time to seriously slow down. I haven’t swam enough yet. I certainly haven’t read enough books on the beach. I haven’t had nearly enough barbeques and time with friends. And there are not enough days left to post how many pie combinations I’ve made so far! Like this incredible Fresh Sweet Cherry and Nectarine Pie.
I’m calling this summer The Summer of Pie. I’ve become slightly obsessed with summer fruits and pastry. I’ve made pies for dinner, pies for friends, pies for the freezer, pies for birthdays. I’ve experimented with pastry recipes, cutters, sanding sugars, spices and fillings. Pies. Pies. Pies.
There’s such an abundance of fresh fruit available right now. I usually freeze and preserve loads, but gosh darn it, when I head to the market there’s still tables of fresh sweet cherries beaming up at me. It’s almost comical to watch me arguing with myself, “You don’t need these Renee! You can only preserve so much and you can only eat so many bourbon soaked cherries…”
Pacing back and forth, the inner turmoil written all over my face.
“But you can never have enough pie!” Arghhh! And I give in and buy the dang cherries. And so we have more pie. Sweet Cherry and Nectarine Pie in fact.
Not to worry friends, my family has eaten more than pie this summer. To be honest, usually I give the pies away. The enjoyment for me is literally making the pies. I think my recent road trip to New York City and visit to Four and Twenty Blackbirds pie shop has really cemented my love of pies of all kinds. And speaking of that road trip, here’s a disclosure that might make you think I’m a terrible person and worth my own bad mom movie. A while ago I went on a super fun bakery foodie tour of New York City and the only souvenir I brought back for my kids was an I Love NY pencil. Yup. A pencil!! I’m pretty sure that those pencils cost me less than a dollar.
But I did spend over $70 at Four and Twenty, so I could try literally every flavor they had. Insert embarrassed emoji here.
Good thing my kids have an excellent sense of humour.
Let’s just move on from what a terrible mom I am sometimes and get back to this pie. One of my favourite things about the filling, is that you don’t have to peel the nectarines. And when nectarines are sweet and ripe, they are a sinch to slice. Pitting cherries takes no time with a pitter either and aside from making pastry, this pie comes together fairly quickly. I like to keep pastry scraps in the freezer so that I can use them to make fancy cutouts and such, but let me assure you, this pie is the bee’s knee’s with a straight up regular pastry top.
Well, let the Summer of Pie continue friends! There’s still so much more yet to come in season around here, which means there are so many more flavor options to try. Oh gosh, when pie pumpkins come out, we’re all goners.
I’m curious to know, what’s your favourite pie flavor? Share the recipe with me! I might just make it and share it on here.
Happy baking friends,
Fresh Sweet Cherry and Nectarine Pie
* I made this pie in an 8 x 8 square pan, but feel free to use a regular pie pan
For the Pastry:
- 2 cups flour
- 3 tbsp. sugar
- 1/4 tsp salt
- 1/4 cup Crisco Shortening
- 3/4 cup unsalted butter, cubed and cold
- 4-6 tbsp cold orange juice
- Stir the salt, sugar and flour in a medium bowl. Cut in the Crisco and butter, with a pastry knife (pieces should be about the size of peas). Sprinkle on orange juice and stir with a fork just until it holds together, careful not to add too much liquid as dough should not be sticky. Divide the dough into two and press each half into a smooth disk. Cover with plastic wrap and refrigerate for 30 minutes.
For the Filling:
- 3 cups fresh nectarines, sliced
- 3 cups fresh sweet cherries, pitted
- 2/3 cup sugar
- 3 tbsp. cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp salt
- juice of half a lemon
- 1 tbsp. cold butter, cubed
- 1 tbsp. heavy cream
- coarse sugar for sprinkling on top crust
Preheat oven to 450°
- In a large bowl mix the fruit, sugar, spices, lemon juice and cornstarch. Set aside.
- Roll out 1 pie crust disk on a lightly floured surface to a size approximately 12-inches round. Transfer it to 9-inch pie dish.
- Place filling in the shell, top with the cubed butter and refrigerate while you roll out the top crust.
- Roll out the second pastry disk to approximately 12- inch round and place on the filling (do a lattice crust or cut outs if desired). Trim the excess pastry to about 1/2 over hang. Fold the top and bottom crusts together and crimp the edges to seal. Put 4 steam slits, with a sharp knife, about 3/4 of an inch long near the center of the pie.
- Lightly brush the heavy cream on top of the top crust and sprinkle with sugar. Bake for 15 minutes at 450° then reduce heat to 350° and bake for 40 minutes longer until crust is golden and filling is bubbling.
- Allow the pie to cool before cutting. Best when topped with some vanilla bean ice cream. Enjoy!
Before you go…..
I’m thrilled that my new ebook Best Of Summer is now available for purchase! It includes some of my most loved summer desserts that use all of that fresh, local produce I’m obsessed with! You can find it on —> Kobo and Amazon.