Name: Stone Fruit Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Stone Fruit Pie

1. 2 cups fresh or frozen pitted tart cherries, thawed -

2. 3 medium nectarines, chopped -

3. 3 apricots, sliced -

4. 2/3 cup sugar -

5. 1 tablespoon cornstarch -

6. 2 tablespoons plus 2 cups all-purpose flour, divided -

7. 1/8 teaspoon ground cinnamon -

8. 1 teaspoon salt -

9. 3/4 cup plus 2 tablespoons cold butter, divided -

10. 6 to 7 tablespoons ice water -

11. 1 large egg yolk -

12. 1 teaspoon water -

How to cook deliciously - Stone Fruit Pie

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.