Skillet Rum Plum Nectarine Pie

Lovely Stone Fruit Pie

This seasonal stone fruit Skillet Rum Plum Nectarine Pie was a tasty change up for the fall season. A definite dinner party pleaser. This pie is packed with all the precursor flavor of the up coming holiday season. I highly recommend eating this pie warm topped with your favorite piled high vanilla vegan ice cream.

When I first enjoyed my first stone fruit pie it was amazing. Being originally from New England we didn’t have plums, peaches, apricots or nectarines. It was manly apple country. So being in the North West has been a true treat of stone fruit surprise. I have been diving into all sorts of stone fruit experimentation. This Skillet Rum Plum Nectarine Pie creation has been one of my favorites.

Cooking a Skillet Rum Plum Nectarine Pie

My challenge to make a pie in a skillet was the best part of this creative discovery. I had not made a pie in a skillet before. My first thoughts were that it would be burnt on the bottom, but to my delight it was perfect. I covered the bottom with a tablespoon of vegan butter, because I thought this would help prevent any burning. This worked really well. If you serve the pie warm just keep in mind that the pie hasn’t settled yet. It will be runny, because the skillet takes quit awhile to cool. I love my pies hot or cold so it does’t matter to me.

Picking out Plums and Nectarines

When choosing your fruit try to get fresh organic fruit. We have a wonderful farmers you pick near by our home and this makes it really easy. You may want to find a farmers market near by for your fresh fruit. The fruit should be soft but not too soft. Pick the ones with no squished finger makes from people testing the firmness. When cleaning, wash the fruit very well and rub them with a dry paper towel because this helps to get more residue off of the fruit. I cut my plums and nectarines in thin wedge slices. I think it helps them cook better than chunks. When constructing the pie, there are two ways to do this. Either you can dump all the ingredients on top and let it all boil downward into the pie or you can mix it all to together in a large bowl. Both ways work.

Cutting a Skillet Pie

This is a great pie for creating a beautiful pie crust cut out. Use your imagination! Pie’s can be so much more than the average pie crust topping. Pretend it’s clay and let your inner child create. The trick to cutting a pie is a very sharp knife because pie crust can get a little crisp. If it’s not sharp you can crush in the whole top and make it very messy to get out. Because this is a skillet pie you can just scoop it out with a large spoon. Just like a cobbler, it’s been done by those who can’t wait. No formalities with a cobbler!

The rum is optional to use in this pie. Although, when looking for a great rum to use in any dessert I feel that Cruzan Estate Diamond Black Strap Rum is the best. It is a little sweet and pairs wonderful to serve with this pie. I hope you enjoy this Skillet Rum Plum Nectarine Pie.

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Skillet Rum Plum Nectarine Pie

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  • Author: Spicy Saucy Vegan
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 6 people 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


A favorite fall seasonal fresh fruit pie. If you are a stone fruit lover? This pie is for you. Serve it up hot on a cool summers night with your favorite vanilla vegan ice cream.


Units Scale
  • 2 1/2 cups Flour
  • 2 sticks Vegan Butter (frozen, cubed into cut 1/2 inch pieces. Put back into freezer until you need it)
  • 1 tsp Sea Salt
  • 3 tsp Sugar
  • 3/4 cup Ice Cold Water
  • 2 Tbsp Almond Milk or Melted Coconut Oil (for top of crust) (optional)

Pie Filling

  • 4 Large Nectarines
  • 18 Italian Plums
  • 2/3 cup Light Brown Sugar
  • 3 Tbsp Coconut Cream or Melted Vegan Butter
  • 3 Tbsp Corn Starch
  • 3 Tbsp Black Strap Rum (optional)
  • 1/4 tsp Cinnamon
  • 2 dashes Nutmeg


  1. For the Pie Crust
    In a large bowl add your flour, sugar and salt. Mix together. Then add half of your cold butter. With a pie cutter cut the butter into the flour. After the butter is cut in put the remaining cut cold butter into the flour. Cut butter into the flour until it is cut into very small pieces.
  2. Then add 1 to 2 tablespoons of the ice cold water in and cut it into the flour and butter. Add more cold water a tablespoon at a time and continue cutting into it with the pastry cutter. Do not add too much water at a time. Do this over and over until it starts to form a ball. Then with your hand need it into a ball in the bowl. Don’t over work it or get it too warm with your hands. If it is sticky add a little more flour.
  3. Cut the round ball about 60% to 40% in half. Put these two balls back in the freezer until it is time to roll them out.
  4. Heat your oven to 425°

Pie Filling

  1. Clean and cut the nectarines and plums. On a cutting board cut the fruit and core out the pit. Cut into three quarter inch slices. Put into a large mixing bowl.
  2. Add the corn starch to the fruit and toss around to cover the fruit. Add the coconut cream (or melted vegan butter), rum, nutmeg and cinnamon. Toss all together.
  3. Butter the bottom of your Skillet with a tablespoon of vegan butter.
  4. Get out the pie dough. On a floured surface roll out the larger sized dough, the one that fits the base size of your skillet. Roll out about 16 inches in diameter. Fold the dough in half and place it half way on top of the skillet. Fold the the other half of the dough over the whole skillet and form into the base of the skillet making it form the pan. Cut the remaining edges of the pie crust off of the edge of the skillet. Set the left over pie dough aside.
  5. Pour the fruit prepared pie filling into the skillet. Add the brown sugar over the filling. Sprinkle it even over the pie.
  6. Roll out the other ball of pie dough to either fit over the pie or cut out shapes or what ever cut out pieces for the top. If you are fitting another flat piece of pie dough over the top cut slits in it with a knife to let steam escape. Press the edges of the crust together.
  7. Optional: Almond Milk or Coconut Oil.
    In a small bowl add the melted coconut oil or almond milk. With a pastry brush wipe the top of the crust sparingly with the mixture. Do not over wet.
  8. Top the crust generously with sugar.
  9. Put in the 425° oven and cook for 20 minutes until crust is lightly brown. Reduce heat to 375° and bake for another 30 minutes until filling is bubbly.
  10. Take out and let sit for 30 minutes to an hour.
  11. It will be thicker once cooled.

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