Stone Fruit Pie

Name: Stone Fruit Pie
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

12 ingredients

4 steps

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

Directions

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.
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.

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