A delicious summer pie with spiced peach, plum and nectarine filling and ginger pecan and almond crumble. As the pie bakes, the fruit creates a sweet jam in the filling!
The warm summer weather in Southern California has extended into fall, which means you can still purchase summer fruit at the market! In the last attempt to enjoy the flavors of summer in a sweet pie, I grabbed my favorite stone fruit; peaches, nectarines, and plums.
I topped this pie with my favorite ginger pecan and almond crumble, and at last, the endless summer ginger crumble and stone fruit pie was created.
I used a pate brisee (classic pie dough) crust recipe for the base and made fluted edges for the crust border.
I filled the crust with a mixture of plums, nectarines, and peaches, flavored with cinnamon, ginger and sugar for a touch of added sweetness.
I then added the ginger pecan and almond crumble on top of the fruit, and since I had some extra pie dough, made some heart cut outs for some extra love.
The pie had the perfect combination of sweet and tartness from the stone fruit. As it baked, a beautiful and delicious natural jam was being created below the surface.
I had extra fruit and dough left over, so I even made mini free-form tarts and froze them so I could enjoy the benefits of the summer whenever I want a little treat!
I gave one of my favorite families from Orange County this pie as a thank you present, and my friend Jill told me I should name it the “Endless Love Pie,” because they enjoyed it so much! The greatest joys of baking are when you get to share what you love with people you love! If you enjoy crumble pies as I do, I have another Stone Fruit Crumble with Blueberry and Almonds recipe you should check out.