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Stone Fruit Pie

1
Chrystal Cackler

By
@journeyrock92

From my Mamaw's recipe collection.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 2 c
    fresh or frozen pitted tart cherries, thawed
  • 3 medium
    nectarines, chopped
  • 3
    apricots, sliced
  • 2/3 c
    sugar
  • 1 Tbsp
    cornstarch
  • 2 Tbsp
    plus 2 cups all-purpose flour, divided
  • 1/8 tsp
    ground cinnamon
  • 1 tsp
    salt
  • 3/4 c
    plus 2 tablespoons cold butter, divided
  • 6-7 Tbsp
    ice water
  • 1
    egg yolk
  • 1 tsp
    water

How to Make Stone Fruit Pie

Step-by-Step

  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. 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.
  3. 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.

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