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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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You can use any type of stone fruit in this pie, shares Crystal Jo Bruns, Illiff, Colorado. I love combining white peaches with sour cherries!Crystal Jo Bruns, Iliff, Colorado 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 king arthur unbleached 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 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. Yield: 8 servings.
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