[X]

Home > Recipes > Stone Fruit Pie

Stone Fruit Pie Recipe

Stone Fruit Pie Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

You can use any type of stone fruit in this pie, shares Crystal Jo Bruns, Illiff, Colorado. I love combining white peaches with sour cherries!—Crystal Jo Bruns, Iliff, Colorado

[X]

Rate Stone Fruit Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Stone Fruit Pie Recipe

Prep: 30 min. Bake: 45 min.

Yield: 8 Servings

30 45 75

Ingredients

2 cups fresh or frozen pitted tart cherries, thawed
3 medium nectarines, chopped
3 apricots, sliced
2/3 cup sugar
1 tablespoon cornstarch
2 tablespoons plus 2 cups all-purpose flour, divided
1/8 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup plus 2 tablespoons cold butter, divided
6 to 7 tablespoons ice water
1 egg yolk
1 teaspoon water

Directions

In a small bowl, combine the cherries, nectarines, apricots, sugar, cornstarch, 2 tablespoons flour and cinnamon; set aside.
In another bowl, combine salt and remaining flour; cut in 3/4 cup butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one half to fit a 9-in. pie plate; transfer pastry to pie plate. Add filling; dot with remaining butter.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. In a small bowl, whisk egg yolk and water; brush over lattice top.
Bake at 400° for 45-50 minutes or until filling is bubbly and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.

Originally published as Stone Fruit Pie in Best-Loved Pies , p19

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Stone Fruit Pie

Stone Fruit Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Sep. 29, 2012 by betsie_n

This looks like a beautiful pie! The combo of fruit is really fresh.

I have another version of a stone fruit (with pumpkin) tart (super fast and easy) also: http://cookingripe.wordpress.com/2012/09/28/easiest-pumpkin-and-fruit-galette-tart/

Reviewed on Aug. 20, 2012 by wannabchef33

I loved the mixture of the three types of fruit. The crust was really delicious. My pie was a little runny, so I would probably let it cool for a while before serving (I only waited around 45 minutes), so maybe an hour. And the crust stuck a little to the dish. I am sure these are things more experienced pie makers could fix (this was my first pie). I loved it!