Stone Fruit pie

In trying to use up the remainder of the peaches and nectarines,  I decided to make a mixed pie adding both white and yellow peaches with nectarines.  The results:   one delicious ugly a** pie.

I cannot make pie crusts to save my soul.   It is quite obvious.

See what I mean?   But, if you are a master pastry chef, feel free to use this mixture.  It was pretty delicious!

Stone fruit pie

Crusts for  a 9 inch double crust pie
5 c. chopped fruit (about 3 white peaches, 3 red peaches, and 3 nectarines)
2 T. fresh lemon juice (strained)
1/2 c. all-purpose flour
1 c.  sugar
1/2 t. ground cinnamon
1/8 t. fresh ground nutmeg
1/4 t. salt
1 T. milk

Preheat the oven to 450 degrees F.

Peel peaches, pit, and chop.   Do not peel nectarines but pit and chop them.

Place the fruit in a large bowl, and sprinkle with lemon juice.     Gently toss.

In a separate bowl,  whisk together the flour, sugar, cinnamon, nutmeg and salt.  Pour flour mixture over the fruit, and mix gently.

Line the bottom and sides of a 9 inch pie plate with one of the pie crusts.   Place fruit in pie crust, and cover with the other pie crust.   Crimp edges.

Brush milk over the top crust and sprinkle with sugar.   Cut several slits in the top crust to vent steam.

Place pie on a lined, rimmed cookie sheet.   Bake for 10 minutes in the preheated 450 degree oven, then reduce the heat to 350 degrees and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents.  If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.

Cool slightly before serving, but this is best warm with a scoop of ice cream.

Sorry about another terrible photograph, but at this point, I wasn’t even sure this pie was blog-worthy.     But, after we tasted it, I made the decision to post it.

It may be ugly, but it was delicious.

There are a few more Peach-palooza posts to come (plus I just picked ten pounds of white peaches off our tree—more about that later too).