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Stone fruit and raspberry pie

Stone fruit and raspberry pie

This medley of stone fruit and tart raspberries is best served warm!

  • Serves 8
  • Less than 1 hour


  • 2 packets (400g each) shortcrust pastry
  • 4 nectarines, sliced
  • 4 dessert peaches, sliced
  • 1 punnet (125g) raspberries
  • ½ cup (125ml) dark brown sugar
  • 3 Tbsp (45ml) cornflour, sifted
  • Seeds of 1 vanilla pod
  • Whipped cream, for serving
  • Icing sugar, for dusting


  1. Preheat oven to 180°C.
  2. Roll out shortcrust pastry on a floured surface to 3mm thick.
  3. Cut 1 sheet into a few thick and thin ribbons.
  4. Make 2 plaits using three thin ribbons each.
  5. Place thick ribbons and plaits in the fridge to firm up.
  6. Line a 24cm tart tin with the second pastry sheet, trim edges and prick bottom with a fork.
  7. Line with baking paper, fill with baking beans or rice and blind bake for 10-15 minutes.
  8. Remove rice and paper and bake for another 5 minutes. Cool.
  9. Toss together nectarines and dessert peaches, raspberries, dark brown sugar, cornflour and the vanilla seeds of 1.
  10. Spoon into tart case, criss-cross the thick ribbons to create a lattice on top and place plaits around the rim.
  11. Brush tart case rim and top of pastry with apricot jam.
  12. Bake for 20-25 minutes until the pastry is golden brown.
  13. Serve with whipped cream and a dusting of icing sugar.
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