Stone Fruit Pie
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
8 ServingsPrep: 30 min. Bake: 45 min.
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