Rustic Peach Raspberry Huckleberry Pie


It’s sunny, hot, windy and picture perfect for a hometown parade.

My heart goes out to so many families who have recently lost homes to wild fires.

It will be difficult for so many, to celebrate this 4th of July Birthday.

We need to offer support and keep them in our thoughts & prayers.

As you can tell . . . I haven’t been doing much baking lately.

I’m still trying to get on top of a crazy illness.

Nausea and baking seem to clash!

NOPE . . .  I’m not pregnant – ooh wouldn’t that be funny . . . NOT.

I just so happened to have homemade pastry dough in the freezer, and ripe nectarines calling my name.

  Delicious rustic pies are so simple to throw together.

I’ll prove it.

Start by peeling 5 to 6 peaches or nectarines, and slice them.

I also added a handful of frozen raspberries & frozen huckleberries.

Squeeze about 1/2 a lemon over the fruit.

This keeps the peaches or nectarines from turning brown.

Toss in some brown sugar, salt and the cornstarch.

Mix well.

Place your fruit bowl in the fridge while you roll out the pastry.

You want COLD pastry dough.

Not so cold that you can’t roll it out though!

Look at the dough . . . see those little pieces of Cold butter?

That’s what you want.  It makes for flaky pie crust.

Roll a nice big circle of dough.  Start rolling from the center out to the edges.  Center to edge.

Make sure that your circle has flour under it, so that it doesn’t stick.

I like about 1/8 inch thickness. Maybe a tad more.

Place that pastry on a cookie sheet or pizza pan, that has been lined with parchment paper.

My pizza pan has little holes in it.  It makes a nice crisp bottom crust.

If you like, sprinkle some chopped nuts and toasted coconut over the pastry.

This places a barrier between the bottom crust and the juicy fruit.

The crust will stay nice and crisp!

You can also brush the bottom crust with egg white to help seal it.

Nuts work better . . . I guarantee it!

Grab that bowl of fruit, and place it in the center of the pie dough.

Now . . . comes the fun part.

Fold over and pleat the pastry dough over the fruit.

All the way around, leaving the fruit exposed in the center.

Like this.

Remember . . . it’s Rustic . . . it doesn’t have to be perfect.

Brush the top and sides with a bit of egg wash.

Egg wash = 1 beaten egg and 1 tablespoon of cold water.  Beat until combined.

Brush lightly – don’t go overboard.

Sprinkle sugar over the top of the pastry.

Look closely, I’ve used both turbinado and granulated sugar.

Bake in the middle rack of your oven for 30 to 40 minutes.

Or . . . until the crust on the top and the bottom is nice and golden brown.

Smell -a-vision would make this blog much more attractive.

Let your rustic pie cool, then slice in wedges using a sharp knife or pizza wheel.

Serve as is or . . .

Top with Ice cream or Whipped Cream.


I hope you all have a happy and safe 4th of July!



Perfect Pie Crust:

  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 1/2 sticks cold butter
  • 3/4 cup vegetable shortening
  • 1 egg
  • 5 tablespoons cold water
  • 1 tablespoon distilled white vinegar

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it’s just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts. Refrigerate the dough for at least 30 minutes before rolling. You want the butter in the pastry to stay cold.

For the filling:

  • 4-5 large peaches or nectarines – peeled & sliced
  • 1/2 cup fresh or frozen raspberries
  • 1/4 cup fresh or frozen huckleberries
  • 1 tbs lemon juice
  • 1 tbs cornstarch
  • 1/4 cup light brown sugar
  • 1/4 tsp salt
  •  ground almonds – toasted coconut on bottom crust (optional)
  • 1 tablespoon butter – chop in little pieces and place on top of fruit mixture before draping pastry
  • Toffee bits sprinkled over the fruit (optional)
Note:  If you are using frozen fruit, you may need to increase the corn starch to 2 scant tablespoons

preheat the oven to 375 degrees

Roll out the pastry dough on a floured surface and place circle of dough on a parchment paper lined cookie sheet or pizza pan.

Sprinkle pastry with chopped almonds and toasted coconut if desired.   If you do not like almonds, you could use hazelnuts, pecans or even walnuts. The nut layer allows the juices to stay with the fruit and not seep into the dough. It will stay nice and crispy!

You can use whatever fruit is your favorite or you can change it depending on fruit pairings.

Prepare fruit mixture with lemon juice, brown sugar, salt and corn starch.  Mix thoroughly until blended.

Add the fruit to the center of the pastry. Make sure to keep the fruit in the middle so you have enough dough to create a side barrier, that will keep all the fruit and juices in.

Dot fruit with pieces of butter. Sprinkle toffee bits & additional nuts over fruit  (optional

Drape pastry in and over the fruit, leaving an opening in the center.  (Refer to pictures)

Brush pastry with egg wash, and sprinkle with sugar.  I used Turbinado sugar.

BAKE for 30 to 40 minutes or until top and bottom crust are golden and fruit is bubbly. Remove from oven and sprinkle with additional sugar.

Let cool, then slice in wedges using a sharp knife or pizza cutter. Serve with ice cream or Whipped Cream