STONE FRUIT PIE

Stone Fruit Pie image

You can use any type of stone fruit in this pie. I love combining white peaches with sour cherries! -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Previous Next

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

Steps:

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

Nutrition Facts : Calories 360 calories, Fat 21g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 439mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.