A few years ago, my friends Krista and Peter, got married. Instead of offering the traditional wedding cake for dessert, they opted for pie. Homemade pie; homemade pie of every variety brought and prepared by their guests. Let me just say that homemade pie is my most favorite dessert. There’s a restaurant in Santa Fe, New Mexico called Harry’s Road House and they have some of the best homemade fruit pie in the world. It’s bursting with fruit! My family would go there for “lunch”, but really we were there for the pie. Everyone would order something light and pointless as a main dish, only to justify eating an entire slice, or two, of the flakey, fruit packed delicacy.
As a good friend and guest of Peter and Krista’s, I wanted to participate in their big day. After all, if it turned out horribly, I’d just say I dropped it in the parking lot.
This year, summer has arrived once again and the produce tables are abundant with ripe, freshly picked fruit. After purchasing with abandon (again!), I returned home only to realize I couldn’t possibly eat this much fruit. I began searching for a useful place to put my findings and the fruit pie from Peter and Krista’s had “winner” written all over it.
This recipe is for those who
1) don’t want to spend the day baking, and/or
2) would never attempt homemade pie without the help of their grandmother.
Foodie note: Skip the stress and use a pre-made piecrust. My favorites are Trader Joe’s frozen pie crust and Maple Lake Bakery, found at Whole Foods.
1 frozen pie crust
6 cups ripe nectarines and plums (= about 6 nectarines)
Juice + zest of 1 lemon
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/2 cup brown sugar
3 tablespoons quick cooking tapioca, found in the baking isle of the grocery store
1 pinch salt
3/4 cup oats
3 tablespoons brown sugar
1/4 teaspoon kosher or sea salt
2 tablespoons butter, cold but not hard
1) Preheat oven to 400*F; let crust defrost for 10 minutes, prick with a fork around sides and bottom. Place on a cookie sheet lined with parchment paper and bake 5 minutes.
2) Remove crust from oven and let cool.
3) Wash fruit, slice in half to remove pit and then into 1/2″ sections.
4) In a large bowl, add fruit slices, lemon juice, lemon zest, cinnamon, vanilla, sugar, tapioca and salt. Let marinate 30 minutes.
5) Pour fruit into partially baked crust. In a small bowl combine “topping” ingredients except butter. Dot pie top with 1 tablespoon butter. Using fingers, rub butter into the oat mixture and once incorporated, spread on top of pie.
6) Bake at 400*F for 30 minutes uncovered, then drop temperature to 350*F and bake an additional 30 minutes. Cover pie with foil if crust begins to brown too much.
7) Let cool and enjoy!