Stone Fruit Pie Recipe

Name: Stone Fruit Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 400u00b0. 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.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups fresh or frozen pitted tart cherries, thawed, 3 medium nectarines, chopped, 3 apricots, sliced, 2/3 cup sugar, and more.

Yes, Stone Fruit Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stone Fruit Pie

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