Nectarine – apricot pie 

This pie was made by taking a recipe so unbelievably patchke-y I’m not even going to bother linking it here, and then proceeding to ignore literally all the instructions because they were absurd.


2 1/2 cups flour

1 bar (200 grams or 8oz) margarine

1/4 cup sugar

1 tsp salt

1/3 cup water
Cut margarine into small pieces. Mush around with the dry ingredients. Invite child to mush with you. Mush together until nice and crumbly. Add water and mix until it’s a joined mass but try not to over mix. Stick in fridge while you do the rest of the recipe.

3 or 4 nectarines

5 or so apricots

Or any combination of stone fruit really.

Cut larger stone fruit into slices, apricots can just be halved and pitted.

Use brown sugar and cinnamon as a mixture, I don’t have exact recipe because I used leftover from the cinnamon buns, roll the fruit into the mixture till theyre nice and brown and sticky.

Putting it together:

Take a pie tin, spread the crust with your fingers including the sides. There will probably be crust left over.

Place the filling on top of the crust, arranged however artistically you like.

The remaining crust is too sticky to roll out with a pin without extensive flouring. Roll it between your fingers into logs, flatten the logs (again with your fingers) and late as strips across the top of the pie.
Place in oven at 400 or so degrees F, for something like an hourish, we felt it needed more time and put it in for more, it’s a bit hard to tell.

Oh and I coated the top strips with brown sugar to add some texture and it worked nicely.


Had three peaches, not enough for a full pie. Halved the crust recipe, and made little pies in a muffin tin. Halving the crust ended up meaning I didn’t have quite enough to cover the little pies with, and so I might make more in the future, but this was a good solution.

Did not need nearly as much oven time. 45 min was too long.

Note that in the photo only one is arranged with nice slices, and those with chunks didn’t all get dough cover.


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