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Stone Fruit Pie Recipe

Stone Fruit Pie Recipe

You can use any type of stone fruit in this pie. I love combining white peaches with sour cherries! —Crystal Jo Bruns, Iliff, Colorado
TOTAL TIME: Prep: 30 min. Bake: 45 min. YIELD:8 servings


  • 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 large egg yolk
  • 1 teaspoon water


  • 1. Preheat oven to 400°. In a small bowl, combine the cherries, nectarines, apricots, sugar, cornstarch, 2 tablespoons flour and cinnamon; set aside.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Reviews for Stone Fruit Pie

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Reviewed Sep. 29, 2012

"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:"

Reviewed Aug. 20, 2012

"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!"

Reviewed Jul. 12, 2012

"Crust is surprisingly good - hard to work with at first."

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