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(Serves 10)


1kg evenly diced nectarines (white or yellow)

400g blueberry

150g sugar, granulated

30g cornstarch (or custard powder)

Juice 1 lemon

1 tsp sea salt

2 sheets shortcrust pastry

26cm cast iron skillet or pie dish

Egg wash (1 egg, ¼ cup milk)

2 tbsp demerara sugar


1) Mix cornstarch, sugar and salt together in bowl and add to prepared fruit and lemon juice, toss to combine and set aside. Line skillet with shortcrust pastry, letting the pastry run over the edge and chill for 30 min.

2) Preheat oven to 230C. Remove pastry from fridge and fill with fruit mixture - roll out or cut (be creative) remaining pastry and cover the top of the pie. Trim edges, brush with egg wash and scatter with demerara sugar and put back into fridge while oven preheats.

3) Once oven has reached temp place pie on a cake sheet/roasting tray (to catch any juices) and bake for 10 minutes. Drop temp to 165C and bake for another 30 minutes - rotating at 15 minutes (juices for pie should go from cloudy to clear during this time). If the pastry starts to brown too quickly, cover with alfoil.

4) Turn oven back up to 230C to finish cooking the pastry and caramelise sugars on the pastry.

5) Remove from oven and let sit for at least 30 minutes, although cooled overnight and reheated the next day is the absolute best! Serve with double cream or ice cream

Recipe credit: Wade Drummond

Image credit: Jessica Wyld


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