Country Fruit Pie (with nectarines and berries!)

Beautiful and delicious!

Juicy nectarines, rosy raspberries, bubbly blueberries and buttery pastry make this a real winner! I used a standard flaky pastry recipe, and improvised with the rest. This would be tasty with ANY fruit! I’m already thinking of plums and apples at the end of the month…

Country Fruit Pie

(with nectarines and berries)

Flaky Pastry

  • 175g (6 oz) plain flour
  • pinch of salt
  • 125g (4 oz/1 stick) frozen vegan butter
  • icy water

(The colder the ingredients, the better!)

Sift the flour and salt. Grate the frozen butter into the flour. (If it gets sticky, dip it into the flour). Use a knife to distribute the butter through the flour. Add a little icy water and continue to form the dough into a ball, using your (warm!) hands only at the end. Add a little more water if necessary to make it smooth. Wrap in clingfilm and chill for at least an hour.


  • 4 small nectarines, stoned and sliced
  • 125g (1 cup) raspberries
  • 125g (1 cup) blueberries
  • 2 tsps cornflour
  • 2 tbsps vanilla sugar
  • 1 tsp ground cardamom
  • a little almond or soya milk, for glazing

Preheat oven to 190ยฐC

Roll the dough out into a large disc (about 25-30cm) and place on a sheet of greaseproof paper on a baking tray.

Coat the fruit with the cornflour and spread over the pastry, leaving the edges free. Brush the edges with egg, sprinkle the cardamom over the fruit, and fold the pastry edges over the filling. Now brush the pastry top with almond milk, and sprinkle the sugar over the whole pie. Bake for 35-40 minutes, until golden brown, with the fruit bubbling.

Serve with vegan cream or crรจme fraรฎche or vegan vanilla ice cream!

Link for conversion tables:

35 thoughts on “Country Fruit Pie (with nectarines and berries!)

  1. You have such great ideas. I can’t use my large oven because of my breathing impairment. So I could make these as tarts in my toaster oven…. But I’m not baking anything till this heat goes. We’re still in the midst of heat waves… They are suggesting next week might be cooler…

    But I’m saving your great baking recipes for when it gets cold. Many thanks.

    • I am also looking forward to cooler days, although it is now bearable here – cool enough for the oven to have been on a couple of times this week! Hope you get some relief from the heat soon! ๐Ÿ˜€

  2. I know this one! But I know it as “crostata.” In the U.S., we have a whole ‘nother look for “pie.” ๐Ÿ˜‰ This is a wonderful recipe, Cathy, and I love your combination of fruits.

    • What I loved about this pie is the fact that the pastry can be as “rustic” looking as you like and it’s ok! (My normal pie pastry cases sometimes don’t behave themselves!) ๐Ÿ˜€

  3. My dear friend Bill makes these – he’s been known to stop by the house with ingredients in-hand and make it on-site, just because he’s got too many berries…
    Gives him and Hubby an excuse to raid the wine cellar, too… ๐Ÿ˜‰

  4. Weigh in was Tuesday and I did not loose another 3 lbs. Then I came home to pout and had breakfast yesterday with some woman I know and had 1 too many eggs but fun now this post ๐Ÿ™‚ I will gain 5 just looking at it ๐Ÿ™‚ I must heal this body so I can run and then be able to try all these yummy goodies you share with us.

    I love rustic pies and tarts maybe I can invite 11 friends and none of us will gain then lol

      • lol for sure I love the fresh berries I share with the flocks of birds that call this place home. Now if only they could help me eat the finished masterpiece, lol

  5. The Cooking Light magazine used to feature pies like that. I have rhubarb ready to pick in the garden. Maybe I will make one. Yours looks yummy!

    • Rhubarb would be perfect. I stashed some in my freezer for winter, and can imagine this pie with rhubarb and custard on a cold night! ๐Ÿ˜€

  6. Why is it I always read your blog with a cup of coffee? Your recipes would go so well on a dish, right next to me… looks delicious with yummy berries and nectarines!

  7. Very yummy looking…I have been meaning to try a free-form rustic tart type of thing but I lack courage in baking. I am an ugly baker. You are an inspiration and when it cools down around here perhaps I will try some baking. You come up with the best combinations. Are you are super taster by the way?…it would seem that you would be.

    • The beauty of these pies, Strawberryindigo, is that they are allowed to look ugly! ๐Ÿ˜€
      I don’t know about being a supertaster… I’m just obsessive about food! ๐Ÿ˜‰

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