Sunday, August 9, 2009

Farmers Market Fruit Pie

Yesterday at the market I blew my budget at the fruit stand. It was hard to avoid the ripe crop of apricots, blueberries, nectarines, cherries, and donut peaches. I have been slow to make a lot of pies this summer due to traveling and the idea of a hot kitchen, but I knew if this fruit did not get put in a pie we would have serious belly aches from eating it all this week.

my fruit loot. 

Clyde was excited to help roll out the pie dough, and I made the crust last night so it would be chilled for this morning. I think the trick to summer pie baking is to do it early before it gets too hot. Like around 6:45 am on a Sunday when the kids wake up...

Clyde in his pajamas rolling the crust

We washed and cut up the fruit, feeling kind of crazy and wanting it all in one pie. One trick to my pies is that I roll the dough in between parchment or plastic wrap so I don't add extra flour to the crust. I also use it to push the dough into the pie pan, so it doesn't get stuck to my fingers.

use plastic wrap to transfer and evenly place pie crust

dot the filling with cold bits of butter

cover the top with a glaze of milk and cane sugar, some cut outs too

glorious pie. With a crumbly, light crust thanks to mix of butter, shortening, and apple cider vinegar

 I ate 3 slices for lunch, something I like to do once a summer. 

The only other note I want to say about this pie is that I kept it truly simple. I had the temptation to reach for some cardamom, cinnamon, cloves, etc. but Clyde would have none of it. You can definitely spice this up and give it more of a flair, but sometimes when you bite into a juicy summer fruit its all that you really need.

Farmers Market Fruit Pie 
For the dough:
2 1/2 cups organic all purpose flour
1/2 teaspoon organic cane sugar
pinch of salt
1 stick unsalted organic butter, cubed and chilled in freezer
1 stick salted organic butter, cubed and chilled in freezer
4 tablespoons organic shortening (such as Spectrum brand)
1/4 cup apple cider vinegar put into the freezer to chill.

1. In food processor, combine flour, sugar, and salt. Mix to combine.
2. Add butters quickly, and pulse food processor until butter is resembling small peas. 
3. Add shortening, mix for 10 seconds, then add a little of the chilled apple cider vinegar until dough comes together in a ball. (Keep pulsing until this happens).
4. Separate dough into two discs, wrap in plastic wrap and place in refrigerator overnight. The dough needs at least 4-5 hours for the gluten to relax and so your dough has a nice tender crust.

the next day....

Roll out both discs into circles. It may need a bit of softening so it does not crack. Cover the bottom of a 9" pie dish with one of the circles up the sides and to the top. If you need more dough, you can use small pieces to cover bald spots. Wrap the remaining circle and place in freezer to chill. 
Place covered pie dish back in freezer while you prepare the filling. 

For the Filling:

5-6 nectarines
3-5 apricots
1-2 donut peaches
1/2 cup blueberries
1 cup pitted cherries

all in total, you should have around 4 1/2-5 cups of fruit. You can mix it up as you wish!

1/2 teaspoon almond extract
1 teaspoon vanilla extract
3 tablespoons organic cane sugar
1 1/2 tablespoons organic all purpose flour
2 teaspoons cold butter cut into small cubes
heavy cream or milk for brushing
turbinado or cane sugar for sprinkling

Preheat oven to 400 degrees.

1. In large mixing bowl, cut fruit into small pieces. (some I left chunkier for texture, but in general, pieces should be at least 1/4" thick so that it cooks evenly)
2. Add extracts, sugar, flour and mix until fruit is coated.
3. Place fruit into chilled pie dough, then remove second disc from freezer.
4. After fruit has been added to chilled pie shell, brush edges with some milk or heavy cream and cover with second disc. Pinch the edges so that it sticks together. 
5. Use a sharp small knife to cut out a heart, or any other small shape in the center, and make venting holes around the pie for steam to escape. 
6. Brush entire top with milk or heavy cream and sprinkle with sugar.
7. Bake for close to an hour, checking after 40 minutes to make sure edges are not too dark. If they are browning quickly, cover edges with strips of aluminum foil.
8. Pie is done when filling is bubbling and your house smells like a country cottage even though its in the city!

Let cool for 1 hour before cutting so juices can thicken. Serve with fresh whipped cream, vanilla ice cream, or eat two slices by yourself with some coffee.

Thank you farmers! 


  1. ps for all readers, just got camera battery so pics will be much better now! sorry for the ghetto phone images...xo

  2. That looks so delicious, I am going to have to try this one! WOW. Actually this is what I am used to fruit cakes, etc., once I came to America, all these cakes where to much for me with all the frostings etc... YAY thank you for the recipe.