Can I use frozen fruit for Stone Fruit Pie?

Yes, frozen fruit works very well in Stone Fruit Pie. Be sure to thaw and drain the fruit before mixing it with the other ingredients. Removing excess moisture helps prevent a watery filling and ensures the pie sets properly after baking.

What fruits are considered stone fruits in a Stone Fruit Pie?

Stone fruits include peaches, nectarines, apricots, cherries, plums, and similar fruits that contain a large pit or "stone" in the center. You can mix and match these fruits to create your preferred flavor combination for Stone Fruit Pie.

How do I know when Stone Fruit Pie is fully baked?

A fully baked Stone Fruit Pie will have a golden-brown crust and a bubbling filling visible through the lattice top or vents. The bubbling indicates that the filling has reached the proper temperature for thickening. Typically, baking takes between 45 and 50 minutes.

How should I store leftover Stone Fruit Pie?

Store leftover Stone Fruit Pie covered at room temperature for up to two days. For longer storage, refrigerate it for up to five days. You can also freeze the pie for up to three months when wrapped properly in plastic wrap and foil.

Stone Fruit Pie Easy Recipe for Summer Baking

Name: Stone Fruit Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups fresh or frozen pitted tart cherries, thawed; 3 medium nectarines, chopped; 3 apricots, sliced; 2/3 cup granulated sugar; 1 tablespoon cornstarch; 2 tablespoons all-purpose flour (for filling); 1/8 teaspoon ground cinnamon; 1 teaspoon salt; 2 cups all-purpose flour (for crust); 3/4 cup cold butter, cubed (for crust); 2 tablespoons cold butter, cubed (for filling); 6 to 7 tablespoons ice water; 1 large egg yolk; 1 teaspoon water

Description

Stone Fruit Pie is a classic summer dessert featuring a flaky homemade butter crust filled with a delicious blend of tart cherries, nectarines, and apricots. This fruit-filled pie balances sweet and tangy flavors while showcasing seasonal stone fruits in every slice.

Ingredients

Scale

2 cups fresh or frozen pitted tart cherries, thawed
3 medium nectarines, chopped
3 apricots, sliced
2/3 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons all-purpose flour (for filling)
1/8 teaspoon ground cinnamon
1 teaspoon salt
2 cups all-purpose flour (for crust)
3/4 cup cold butter, cubed (for crust)
2 tablespoons cold butter, cubed (for filling)
6 to 7 tablespoons ice water
1 large egg yolk
1 teaspoon water

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Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine the cherries, nectarines, apricots, sugar, cornstarch, 2 tablespoons flour, and cinnamon. Stir gently and set aside.
In another bowl, mix the salt and 2 cups flour. Cut in 3/4 cup cold butter until the mixture resembles coarse crumbs.
Gradually add the ice water, tossing with a fork until the dough comes together.
Divide the dough into two portions, making one slightly larger than the other.
Roll out the larger portion and fit it into a 9-inch pie plate.
Spoon the fruit filling into the crust and dot with the remaining 2 tablespoons butter.
Roll out the remaining dough and cut into strips to create a lattice crust over the filling.
Trim and seal the edges, then flute as desired.
Whisk together the egg yolk and 1 teaspoon water and brush over the lattice crust.
Bake for 45 to 50 minutes, or until the filling is bubbly and the crust is golden brown.
If needed, cover the edges with foil during the last 15 minutes of baking to prevent overbrowning.
Cool completely on a wire rack before slicing and serving.

Notes

Use ripe but firm stone fruits for the best texture.
Frozen cherries should be thawed and drained before use.
Keep butter cold when preparing the crust for maximum flakiness.
Allow the pie to cool completely to help the filling set properly.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
The pie can be frozen for up to 3 months after baking and cooling.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360 kcal
Sugar: 26 g
Sodium: 439 mg
Fat: 21 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 78 mg