Drupey Pie

Drupey Pie

6 Reviews 2 Pics
  • Prep

    1 h
  • Cook

    50 m
  • Ready In

    1 h 50 m
Karen
Recipe by  Karen

“I added fresh, ripe nectarines and apricots to this sour cherry pie. These fruits are drupe fruits meaning they are fleshy with a hard stone or seed in the middle. The pie was summery and delicious! I really like to use turbinado sugar--it's less processed and has a good flavor--but white sugar would be fine, too.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
  2. To Make Dough: In a medium bowl, combine flour and salt. Cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of water at a time until the dough sticks together. Add additional water if necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough and cut into long strips about 1/2 inch wide. Set aside.
  3. To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the pastry strips into a lattice top and crimp edges. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the lattice strips--not the edges.
  4. Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.

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Reviews (6)

Rate This Recipe
Jenny Roseblade
12

Jenny Roseblade

This recipe is a great base. For the fruit I used fresh nectarines and fresh blueberries. For the crust I used already made crust. I used another review and doubled the cornstarch. Then as the topping I combined 1 cup oats, 1/2 cup brown sugar, 6 T. flour, 1/2 cup butter in a bowl and blended the ingredients with my fingers until it was crumbly. I baked it as directed and my husband and I were in hog heaven!! It reminded me of the crisp desserts you find at Claim Jumper. Mmmmm! Thank you for the great recipe.

Emma
4

Emma

This was good, I didn't have any cherries on me so added extra apricot. My only problem was even though I strained the fruit, when they cooked they became quite juicy, so I think a little more flour/cornstarch is needed in the fruit mix, but apart from that this was great.

greenbluffgirl
2

greenbluffgirl

Very good recipe, I too added more cornstarch to allow for the extra juicy fruit. I have used variations of this recipe with any of our orchard fruit, including huckleberries which pair up nicely with apricots or peaches

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 22.3 g
  • 34%
  • Carbs
  • 52.8 g
  • 17%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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