Drupey Pie Recipe - Allrecipes.com
Drupey Pie Recipe
  • READY IN ABOUT 2 hrs

Drupey Pie

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    1 hr
  • COOK

    50 mins
  • READY IN

    1 hr 50 mins

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 More Reviews

Jul 23, 2008

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.

 
Jan 02, 2008

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.

 

8 Ratings

Aug 02, 2010

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

 
Jul 07, 2009

I used my mom's crust recipe and a crumb topping, but the fruit flavor was terrific. I think I will call the pie by a different name, though, since "Drupey" sounds so unappealing.

 
Aug 15, 2014

My only additional comment would be to make the dough first and let it rest in the refrigerator for an hour. That let's the dough become more pliable, it keeps it from snapping back and makes it easier to handle.

 
May 28, 2012

I used fresh sour cherries, plums and apricots. Everyone looooved it!!!

 
Jun 21, 2011

What a pie! Everything about it works - the flavors of the fruits together with a tiny bit of cinnamon. Some people might want it sweeter - but if you want a pie that puts wonderful fruit flavors first make this as is. If I were to make any changes, I might add 2 Tbsp of cornstarch to the fruit, because it was a little on the liquidy side. I will make this again, and I will make it again often. This is a new favorite - thanks!

 

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Nutrition

  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 450 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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