Rustic Fresh Cherry and Nectarine Pie
Rustic Fresh Cherry and Nectarine Pie is one of those summer desserts that doesn’t need to look perfect to be absolutely delicious. Sweet, juicy nectarines and tart cherries bake together in a flaky crust until the fruit is bubbling and jammy, with just the right amount of golden, buttery crust around the edges.
I love the relaxed look of a rustic pie. There’s no need to fuss over perfect edges or a picture-perfect finish. Just fold the crust over the fruit, pop it in the oven, and let the summer fruit do its thing. Add a scoop of vanilla ice cream while it’s still a little warm and you’ve got a dessert that’s hard to beat.
Start by preparing the fruit filling. Combine the cherries and nectarines with the sugar, lemon juice and zest, cinnamon, ginger, and salt, then let the fruit sit for 20 to 30 minutes. This gives the fruit a chance to release some of its juices before cooking.
Transfer the fruit and all those delicious juices to a saucepan and cook until the fruit begins to soften. Then stir in the cornstarch slurry and continue cooking until the juices become glossy and thick enough to coat a spoon. This step is important because the filling needs to be thick enough to hold its shape once the pie is sliced.
Take the filling off the heat and stir in the vanilla and almond extracts. Let it cool to just warm or room temperature before adding it to the crust. I recommend making the Easy All-Butter Pie Crust a day ahead, so it’s nicely chilled and ready to go when you’re ready to assemble the pie.
Once the filling has cooled, roll out the bottom crust and fit it into a 9-inch pie plate. Spoon in the fruit filling and dot the top with butter. Add the second crust or make a lattice top, then trim and crimp the edges. To lattice the top, follow the instructions in the pie crust recipe. Brush the crust with egg wash and give it a generous sprinkle of coarse sanding sugar. If you’re using a solid top crust, don’t forget to cut a few vents.
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Rustic Fresh Cherry and Nectarine Pie
Makes: 1 (9-inch) pie
Prep Time: 35 minutes (not including pie crust)
Bake Time: 55-65 minutes
Total Time: 1 hour & 40 minutes plus rest time 30 minutes
Ingredients
Pie Crust:
- 1 recipe Easy All-Butter Pie Crust, prepared ahead of time and chilled
Pie Filling:
- 4 cups fresh sweet cherries, pitted
- 2 cups ripe nectarines, sliced about 1/4-inch thick, skins left on
- 3/4 cup granulated sugar
- 1 tsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1/4 tsp almond extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp fine sea salt
- 3 & 1/2 tbsp cornstarch
- 3 tbsp cold water
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, cut into small pieces
To Finish:
- 1 egg, beaten with 1 tbsp water, for egg wash
- Coarse sanding sugar, for sprinkling
Instructions
Prepare the Easy All-Butter Pie Crust according to the recipe. I recommend making it a day ahead so the dough is well chilled and ready to roll when you’re ready to make the pie.
In a large bowl, combine the cherries, nectarines, sugar, lemon juice, lemon zest, cinnamon, ginger, and salt. Let the fruit rest for 20 to 30 minutes to release its juices.
Transfer the fruit and all of its juices to a large saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the fruit begins to soften and the juices are hot.
In a small bowl, whisk together the cornstarch and cold water until completely smooth. Stir the slurry into the hot fruit mixture and continue cooking for 1 to 2 minutes, stirring constantly, until the filling becomes glossy and thick enough to coat a spoon.
Remove from the heat and stir in the vanilla and almond extracts. Allow the filling to cool until just warm or at room temperature.
Preheat the oven to 400°F. Place a sheet pan on the bottom oven rack to catch any drips. The pie will bake on the lower third rack.
Roll out the chilled bottom crust and fit it into a 9-inch pie plate. Spoon the cooled filling into the crust and dot the top with the butter.
Roll out the second crust and place it over the filling, or create a lattice crust. Trim and crimp the edges. Brush the crust with the egg wash and sprinkle generously with coarse sanding sugar. If using a solid top crust, cut several vents in the top.
Bake for 20 minutes at 400°F. Reduce the oven temperature to 375°F and continue baking for 35 to 45 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents or lattice.
If the edges begin to brown too quickly, loosely cover them with foil during the final 20 minutes of baking. Cool the pie for at least 4 hours before slicing so the filling has time to set completely.
Chef’s Notes:
- Best Fruit: Choose firm-ripe nectarines that are fragrant but not overly soft. Very ripe fruit releases more juice.
- Leave the Skins On: The nectarine skins add beautiful color and a rustic look while helping the slices hold their shape.
- Fresh Ginger Option: Substitute 1 tsp finely grated fresh ginger for the ground ginger if you’d like a brighter, fresher flavor.
- Almond Extract: Measure carefully. A little enhances the cherries; too much can overpower the fruit.
- Make Ahead: The Easy All-Butter Pie Crust can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before using.
- Storage: Cover and refrigerate leftovers for up to 4 days. Warm slices briefly before serving.
- Serving Suggestion: Delicious on its own or with vanilla bean ice cream or lightly sweetened whipped cream.
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