For the past several weeks, we’ve had a friend bringing us boxes upon boxes of stone fruit from his frequent visits to California’s Central Valley. It’s such a gift! We prefer eating these juicy little gems while they are fresh. What we don’t eat fresh, we bake, grill, dehydrate or puree to make fruit leather.
I’ve always used my Mom’s recipe for pie crust. It’s a simple, straight forward, butter-based crust. No chilling required. Nothing fancy. Maybe that’s why it works. Every. Single. Time.
Once you make a pie crust and a crumble topping, the possibilities are endless. I’ve used this process for making tartlets with plums, nectarines, blueberries, peaches, apples and combinations thereof. Grab some fruit and get going!