Stone Fruit Pie

Contributed By: Parker

Ingredients:

1 cup fresh or frozen pitted tart cherries, thawed
1 large nectarine, chopped
2 apricots, sliced
1/3 cup sugar
1-1/2 teaspoons cornstarch
1 tablespoon plus 1 cup all-purpose flour, divided
Dash ground cinnamon
1/2 teaspoon salt
7 tablespoons cold butter, divided
3 to 4 tablespoons ice water
1 egg yolk
1 teaspoon water

Method:

1. In a small bowl, combine the cherries, nectarine, apricots, sugar, cornstarch, 1 tablespoon flour and cinnamon; set aside.
2. In another bowl, combine salt and remaining flour; cut in 6 tablespoons butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one half to fit a 7-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. Bake at 400° for 40 to 45 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.

Helpful Hints:

Prize Winning Recipe
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
YIELD: 4 servings.


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