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Drupey Pie
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Summery sour cherry pie with fresh nectarines and apricots. Sweetened with turbinado sugar for added flavor and featuring drupe fruits for a delightful twist.
Ingredients:
  • 2 cups all-purpose flour
  • 0.79100000858307 cup butter
  • 7 tablespoons ice water
  • 2 cups pitted sour cherries
  • 3 nectarines, pitted and chopped
  • 3 fresh apricots, pitted and sliced
  • 0.625 cup turbinado sugar
  • 1 pinch ground cinnamon
  • 1 tablespoon cornstarch
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, cut into pieces
  • 1 teaspoon water
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C). Drain excess liquid from cherries, nectarines, and apricots in a colander before proceeding.
  • Prepare the Dough: Mix flour and salt in a bowl. Blend in 3/4 cup of butter until it forms crumbs. Slowly add water until the dough comes together. Divide into two parts. Roll out one half into a 9-inch circle, then place in a pie pan. Roll out the other half and slice into 1/2-inch wide strips. Set aside.
  • For the filling: Transfer the drained fruit mixture to a medium bowl. Mix in the sugar, cinnamon, cornstarch, and flour. Transfer the mixture to the prepared pie pan and dot with the remaining two tablespoons of butter. Arrange the pastry strips in a lattice pattern on top, crimp the edges. In a small bowl, whisk together the egg yolk and water, then brush this mixture over the lattice strips only, not the edges.
  • Preheat the oven and bake at 400 degrees F for 25 minutes until the crust starts to brown. Then lower the heat to 350 degrees F and bake for another 20-25 minutes. Allow to cool slightly before serving.

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