Stone Fruit Pie
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
YIELD: 8 servings.
You can use any type of stone fruit in this pie. I love combining white peaches with sour cherries! —Crystal Jo Bruns, Iliff, Colorado
Ingredients
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2 cups fresh or frozen pitted tart cherries, thawed
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3 medium nectarines, chopped
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3 apricots, sliced
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2/3 cup sugar
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1 tablespoon cornstarch
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2 tablespoons plus 2 cups all-purpose flour, divided
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1/8 teaspoon ground cinnamon
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1 teaspoon salt
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3/4 cup plus 2 tablespoons cold butter, divided
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6 to 7 tablespoons ice water
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1 large egg yolk
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1 teaspoon water
Directions
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1.
Preheat oven to 400°. In a small bowl, combine the cherries, nectarines, apricots, sugar, cornstarch, 2 tablespoons flour and cinnamon; set aside.
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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 2 portions so that 1 is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate; transfer crust to pie plate. Add filling; dot with remaining butter.
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3.
Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. In a small bowl, whisk egg yolk and water; brush over lattice top.
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4.
Bake 45-50 minutes or until filling is bubbly and crust is golden brown. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts
1 piece: 360 calories, 21g fat (13g saturated fat), 78mg cholesterol, 439mg sodium, 42g carbohydrate (26g sugars, 2g fiber), 3g protein.
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