Stone Fruit Pie

Peaches get so much love during the summer that we often forget about the other in-season stone fruits: humble nectarines, bright apricots and perky cherries, ready and waiting for their summer dessert debut.

This stone fruit pie celebrates them. Once the three fruits are cut and pitted, we toss them together with a bit of sugar and cinnamon, then bake them in a homemade pie crust until they’re endlessly soft and tender. I love the lattice crust topping, acting as a window that shows all the pretty sunset orange and red hues peeking through.

What is a stone fruit?

A stone fruit is a type of especially fleshy and juicy fruit that has a singular pit (aka a “stone”) inside that encloses the seed. The most popular types of stone fruit include peaches, cherries, apricots, nectarines, plums, mangoes and pluots. Technically, dates, olives, green almonds, coconuts and lychees are also considered stone fruits.

Stone Fruit Pie Ingredients

• Cherries: If using fresh cherries, take the time to clean and pit the cherries. Also, make sure to buy tart cherries, not dark, sweet cherries. Those will be too sweet for this pie.
• Nectarines: Use the same cues as you would for a peach to tell if a nectarine is ripe: check for a slight give when squeezed gently and smell for a fragrant aroma. Peel the nectarines before chopping them up.
• Apricots: To prep the apricots for stone fruit pie, clean and pit the fruit, then cut it into 1/4-inch slices. Since the skin is so thin, there’s no need to peel the apricots.
• Sugar: We only need a little bit of granulated sugar to sweeten the filling.
• Cornstarch and flour: These two ingredients thicken the filling so the fruits’ liquids turn into a glossy sauce that coats the fruit.
• Cinnamon: It may seem out of place in a summer pie, but warm, cozy cinnamon pairs well with these stone fruits without turning the pie into a fall dessert.
• Pie crust: The all-butter homemade pie crust is flavorful, flaky and makes enough pie dough for a bottom crust and lattice topping.

Directions

Step 1: Prep the filling

Preheat the oven to 400ºF. In a small bowl, stir together the cherries, nectarine, apricots, sugar, cornstarch, 2 tablespoons of all-purpose flour and the cinnamon. Set the filling aside.

Step 2: Mix the pie crust

In another bowl, whisk together the salt and remaining all-purpose flour. Using fork tines, a pastry cutter or clean fingers, cut in 3/4 cup of butter until the mixture is crumbly.

Gradually add in ice water, tossing with a fork until the dough forms a ball. You may not need all the water.

Editor’s Tip: To ensure the water for the pie crust is as cold as possible, I fill a small bowl with ice water and measure the tablespoons from there.

Step 3: Fill the pie pan

Divide the dough into two portions so that one is slightly larger than the other.

Roll out the larger portion to fit a 9-inch pie plate. Transfer the crust to a pie plate. Add the fruit filling and dot it with the remaining butter.

Step 4: Make the lattice topping

Roll out the remaining dough and make a lattice crust. Trim, seal and flute the edge of the pie.

In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the lattice top.

Editor’s Tip: There are many different ways to make an egg wash. If you have a preferred method, feel free to use it here instead!

Step 5: Bake the pie

Bake the pie for 40 to 45 minutes or until the filling is bubbly and the crust is golden brown. Keep an eye on the pie; you may need to cover the edge with foil (making a pie crust shield) during the last 15 minutes to prevent overbrowning.

Take the pie out of the oven and place it on a wire rack to cool at room temperature.

Editor’s Tip: I always like to place a sheet tray on the oven rack underneath the pie, just in case the filling bubbles over. It’s much easier to clean a sheet tray than the bottom of an oven.

Recipe Variations

• Add more baking spices: Follow up the cinnamon with a small dash of ground ginger or nutmeg to punch up the coziness a bit more.
• Bake with a streusel topping: If you love texture, you might prefer a crumbly streusel topping on this pie more than a lattice crust.

How to Store Stone Fruit Pie

To store stone fruit pie, allow it to cool completely to room temperature, then cover it and place it in the fridge. If only a few slices are left over, transfer them from the pie pan to an airtight container to save room in the fridge. The pie can last in the fridge for up to four days.

Can you freeze stone fruit pie?

Yes, you can freeze stone fruit pie. Once the pie is done baking, let it cool completely to room temperature. Wrap it tightly in storage wrap, followed by a layer of aluminum foil, then place the pie in a level spot in the freezer and freeze it for up to two months. Thaw the pie overnight in the fridge before enjoying it.

Can you make a stone fruit pie ahead of time?

Yes, you can make stone fruit pie ahead of time. There are two ways to do this. The first is to completely assemble and bake the pie the day before, then store it in the fridge until you’re ready to serve it. You can even warm it in the oven before serving!

The second method is to prep the pie dough and filling ahead of time and store them separately. Make the dough, shape it into a disk, wrap it tightly in storage wrap and place it in the fridge. For the filling, follow Step 1, then store the filling in an airtight container in the fridge.

Stone Fruit Pie Tips

What other stone fruits can you use in this stone fruit pie?

You can use peaches, pluots or plums in this stone fruit pie recipe. You could even make this pie by just using all apricots, all cherries or all nectarines. However, since cherries are a bit tarter than apricots and nectarines, you may need more sugar, so I suggest following our cherry pie recipe for the best outcome.

Can you use frozen stone fruit instead of fresh?

Yes, you can use frozen stone fruits instead of fresh ones. Before buying frozen fruit, make sure they’re already peeled, pitted and sliced so they’re easier to work with. Allow the fruit to thaw, then drain the excess liquid and use the fruit in this recipe.

Can you use store-bought pie crust for this stone fruit pie?

Yes, you can use store-bought pie crust for stone fruit pie instead of making your own. Always reach for the best premade pie crust and make sure there is enough for a double crust pie (there should be two pie crust dough rounds in the box).