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Stone Fruit Pie

 Stone Fruit Pie
You can use any type of stone fruit in this pie. I love combining white peaches with sour cherries! —Crystal Jo Bruns, Iliff, Colorado
8 ServingsPrep: 30 min. Bake: 45 min.


  • 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


  • Preheat oven to 400°. 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 into two portions so that one
  • is slightly larger than the other. Roll out larger portion 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

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Stone Fruit Pie (continued)

Directions (continued)

  • edges. In a small bowl, whisk egg yolk and water; brush over lattice
  • top.
  • Bake 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.