Stone Fruit Pie

Total Time

Prep: 30 min. Bake: 40 min. + cooling

Makes

4 servings

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

Directions

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 40-45 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.

source https://www.tasteofhome.com/recipes/stone-fruit-pie-2/

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