Stonefruits are any fleshy fruits with hard pits on the inside, like peaches and plums and apricots. This time of year you are sure to be able to find a variety of ripe, juice stonefruits to use for a great fruit pie. Because this recipe (based on a Bon Appetit special) uses sliced fruit, it will be more like an apple pie than a custard-like blueberry pie. It is great warm or cool.
You will need:
- 2 pie crusts
- 4 lb stonefruit (I used a combination of plums, peaches and nectarines from my farm share)
- 1/2 c sugar
- 3 T cornstarch
- 1/4 t ground nutmeg
- 1 egg, beaten
- 1 T water
Then you will…
- Halve, pit and cut fruit into half-inch thick slices.
- Place fruit in a large bowl and stir in the sugar. Allow to sit at room temperature for 1 hour, tossing occasionally.
- Preheat oven to 400 degree. Lightly spray a 9-inch pie plate with nonstick cooking spray and then line with one of the pie crusts.
- Strain fruit, reserving 1/4 cup of the fruit juice. Return fruit to the same bowl.
- Whisk the cornstarch into the reserved fruit juice.
- Toss the fruit with the juice mixture and the nutmeg.
- Pour fruit mixture into the prepared pie plate.
- Cut the second pie crust into half-inch wide strips. Weave strips over the filling to create a lattice top.
- Trim the strips shorter then than the bottom crust. Fold bottom crust over the strips and crimp decoratively, if desired.
- Beat together the egg and water. Brush the crust with the egg wash.
- Set pie on a foil-lined baking sheet and bake for 40 minutes.
- Reduce heat to 350 and bake until golden and bubbly, about another 40 minutes.
- Let cool on a wire rack.