Nectarine Plum Pie

As the calendar turned from August to September, I found myself inundated with nectarines and plums from the local farm co-op I belong to. Which, to be clear, was not a problem. The nectarines were unreal, easily the best I’ve ever had. That’s how I ended up with so many. Every week they were available, I ordered two or three bags without hesitation. But after my family had eaten all we could, the fruit drawer was still full, and with equal portions of plums hanging around. So what's a recipe developer to do but come up with a recipe based on what’s in the fridge?

I’ll admit I wasn’t immediately sold on the pairing of nectarines and plums. It didn’t feel all that special at first. But I took a cue from my Spiced Blackberry Pie, added some warm spices, swapped the double crust for a buttery crumble, and ended up with a pie that completely surprised me in the best way.

There’s something magical about the way the nectarines and plums bake together. The nectarines bring a soft, fragrant sweetness, while the plums add a tart edge and deep color. Together, they create a juicy, well-balanced filling that feels meant to be. A touch of allspice adds subtle warmth that plays off the brown sugar in the topping and highlights the fruit's complexity. It has the ease and rustic charm of a crumble, combined with the structure of a flaky crust, making it a touch more composed and just a bit more special.

To Peel or Not to Peel

Ultimately, whether you peel your stone fruit is a matter of personal preference; however, this recipe does not require it. The skin of a both the nectarine and plum contains nutritional value, including fiber, vitamins, and minerals, and it's typically pretty soft and not noticeable, especially when cut up and baked down as this recipe requires. If you do want to peel the stone fruit, and this is new to you, I wrote a guide to peeling peaches that will work the same way necessary for any stone fruit. You can check that out for full step-by-step instructions.

Working with Quick-Cooking Tapioca

The best thickener for this pie is quick-cooking tapioca. Nectarines and plums release a lot of juice, and I've found that tapioca thickens the filling to the right consistency without cloudiness or a gummy texture, which helps maintain the fruit's flavor.

Tips for Working with Quick Cooking Tapioca

1. Do not use tapioca pearls in place of quick-cooking tapioca. If you need to substitute, use 3 tablespoons of tapioca starch or 4 tablespoons of cornstarch, keeping in mind it will slightly affect the clarity and flavor of the filling.
2. Make sure to let the tapioca granules sit in the macerated fruit juice to hydrate. Stir the filling a few times while it sits to ensure all the granules are evenly hydrated.
3. Like most thickeners, quick-cooking tapioca doesn’t fully set until the pie has completely cooled. If you slice it too soon, the filling will be runny. For the cleanest, prettiest slice, let it cool completely. If you prefer to serve it warm, it can always be gently reheated.

How to Tell When It's Done

Because the recipe calls for a thickening agent, it's especially important to get the baking part of the pie right. Cooking the pie long enough is important to reach a high enough temperature to activate the thickening agent.

There are two main ways to tell when it is done.  The first is by sight. Visually look for the crumble topping to have a matte appearance and an even light golden color. The filling will also be a bit puffy.

But the most fool-proof way to ensure your pie is baked properly is to use an instant-read thermometer. I always use one to check the temperature of every pie that I bake. For a fruit pie like this, you want the internal temperature to be above 200ºF.