Sasha's Kitchen: Stone Fruit Pie

Fruit pies are the best this time of year. I might have just tired of baking pies for the summer already, but before I did, I made this one a couple weeks ago, using the *best* fruits from my local Greenmarket farmer's market. I love stone fruits - from peaches to apricots to plums. This pie was made just before apricots sprang to the scene at the local market, so I used peaches, nectarines and yellow sugar plums. But, you could easily substitute another stone fruit. I know I say this every time, but this really was one of the best pies of the summer.

Sasha's Stone Fruit Pie

Crust
2 1/4 cup of flour
pinch of salt
pinch of sugar
two sticks of butter cut into pieces, cold
1/4 cup of ice water (will then need to add an additional tablespoon or two)


Filling
2 1/3 cups of peaches, sliced in wedges
2 1/2 cups of nectarines, sliced in wedges
1 cup of sliced sugar plums
3 T cornstarch
1/2 cup granulated sugar
1 T lemon juice
1 tsp cinnamon

To prepare the crust, follow my detailed instructions and techniques on crust making here.  I recommend using your hands and doing this the old -fashioned, rustic way, rather than using a mixer. Combine the flour and butter, salt and sugar with your hands. Add the ice water slowly and combine into two balls of dough until they just form. Wrap in plastic wrap and refrigerate for thirty minutes.  During this time, prepare the filling. Then roll out the bottom, fill the pie, and roll out the top and cut into a lattice. Using a pastry brush, glaze the top of the pie with an egg yolk. Bake at 400 (covered with foil) for 30 minutes. Then uncover and bake at 350 for another 25 - 40 minutes. Allow to cool somewhat before serving warm.  I think this would go amazingly with some Blue Marble ice cream from around the corner.

Have you checked out my recent post on Philly Style Cheesesteak on the ShopRite food blog, Potluck? Yum!

Sasha's Kitchen: Stone Fruit Pie