My $2 Homemade Rustic Pie

Today I went to a new store in my neck of the woods because they sent me a coupon for a free bottle of Vitamin D and a free book, so you know I was all over that. While there I looked around and found they had produce that was either bruised or just starting to get that not so fresh look in bags for $2 each. There was mostly bags filled with various veggies: leafy green lettuce, avocados, onions, leaks, celery etc. Then I found the one bag filled with organic fruit! So I snagged it up quickly, paid my $2, got my free bottle of vitamin D and the book and went on my merry way home.

I got home and opened my bargain bag of fruit and discovered some nice looking peaches, including a white peach, nectarines, a plum and a banana. The peaches had a small blemish, the white peach wasn’t that great, so it got tossed sadly, nectarines had a small bruise and the plum was in pretty good shape. The banana was just barely starting to turn from bright yellow to the darker yellow with a few tiny dark spots, it’ll make a perfect smoothie for later.

As I start to cut into a peach to enjoy I realize, these are all pretty ripe and should be consumed quickly. So I started cutting them all up into nice slices (after washing them of course) and throwing them into a bowl.

Looking at my bowl of various stone organic fruits sliced up all nicely just waiting to become something, I remembered I had a left over already made pie crust rolled up and waiting in the fridge to also become something.

Eureka! I’ll make a rustic peach, nectarine, plum pie! I was excited now.

So I added to the bowl some lime juice (as that is what I had on hand, no lemons), a sprinkling of white sugar, a good tablespoon of cornstarch, a few shakes of cinnamon and nutmeg and a pinch of salt. I tossed it all together carefully and let it macerate in the fridge while I dealt with the pie crust.

I didn’t want to do a traditional pie, too much work and I didn’t have enough pie dough anyway. I also kept thinking back about 20 years ago (dating myself here) of a rustic apple pie I threw together that turned out delish! So, I find an old pie tin, unroll the dough, fix the few tears that happened (pie dough is so forgiving, thankfully) and poured the seasoned fruit into the middle of the dough. I roughly folded over the dough edges over the top of the fruit and brushed the dough with a beaten egg. I then sprinkled white sugar over the glistening dough and popped it into a 350º F oven.

Rustic Peach, Nectarine, Plum Pie before it was baked

Rustic Peach, Nectarine, Plum Pie before it was baked



35 minutes later… perfection! For $2! Organic perfection at that! It makes my bargain hunter heart and taste buds happy. Rustic Pie transparent corner

One of the best things about this rustic pie is you don’t need a pie plate to make it. You can do it free form on the middle of a cookie sheet or heck, even a pizza pan. Whatever you have available.

Happy baking!


Rustic Peach Nectarine Plum Pie Recipe

  • 5 – 8 peaches, nectarines, plums – pitted & sliced
  • 2 teaspoons sugar (to taste, if the fruit is on the tart side, you might want to add more sugar)
  • 1 tablespoon corn starch
  • 1 teaspoon lemon or lime juice
  • optional – a sprinkling of cinnamon and/or nutmeg and a dash of salt
  • optional – zest from half a lemon/lime
  • optional – 1 egg to brush on the crust plus 1 – 2 tsps sugar to sprinkle over top
  • 1 premade or homemade pie crust of your choice

Directions: Preheat oven to 350ºF. Clean, pit and slice the fruit into a large bowl. Add in the sugar, corn starch, lemon/lime juice, spices and salt and gently toss together. Put bowl in the refrigerator while you prepare your dough on the pie plate or cookie sheet of your choice. Pour the fruit mixture into the middle of the dough and carefully fold over the dough edges towards the center. It doesn’t have to be pretty. Beat the egg in a bowl and brush it over the dough and sprinkle it with a teaspoon or two of sugar. Bake in the oven for 30 to 35 minutes, depending on how big your pie is. The dough should be a nice golden brown when done. Let cool and enjoy!


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