Combine the flour, sugar, and salt in a large bowl.

Incorporate butter into the flour mixture. Mix with hands or a pastry cutter until the dough is a coarse meal or crumbly.

Add the cold water to the crumbly mixture and mix until the dough comes together.

Form two discs with the dough and place in plastic wrap and chill for an hour or overnight.

Remove the chilled dough and let sit on the counter for about 15 minutes or until it’s pliable but still cool to the touch, before rolling out. Preheat oven to 375°F (190°C).

Roll out dough to between 1/4 to 1/8 inch thick and cut into small circles to fit mini pie pans. If doing a double crust or lattice pie, save enough dough for that purpose. Place dough-lined pans into the fridge (if short on time, place into the freezer) to chill; at least 15 minutes.

If using the streusel topping or doing cut-outs that do not connect with the crust, dock pies with a fork. Line pies with a piece of parchment and fill with pie weights. Parbake the pie dough for 10-12 minutes. Remove parchment paper and pie weights. Let pie shells cool to room temperature before filling the shells with fruit filling. Do not parbake if making double crust or lattice topped pies.

Toss the nectarines, cranberries (or desired fruit) with the Redpath® Golden Yellow Sugar, flour, nutmeg, and salt.

Fill the par-baked pie shells with fruit filling.

Combine flour, Redpath® Golden Yellow Sugar, cinnamon, butter and, slivered almonds. Mix until a coarse meal is formed.

Sprinkle topping on top of the mini pies.

Bake for 25-35 minutes or until the crust is golden brown and filling is bubbling.

Allow the pies to completely cool before cutting to ensure filling sets up; at least 1 hour.