Drupey Pie

Drupey Pie

7

"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

1 h 50 m servings 423 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 52.8g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7

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 t...

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 ...

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 nicel...

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.

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...

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

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 flavor...