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This is the pie to make when stone fruit is in season. The taste of stone fruit baked into a pastry crust is nostalgic to me. It reminds me of the delicious cobbler I made as a kid with peaches from our family’s tree. This recipe is great because it can be used with any stone fruit you want.
- Sourdough pastry crust (see page 154)
- 3 pounds (about 8 cups) mixed stone fruit (plums, apricots, and nectarines), pitted
- 1⁄3 cup coconut or brown sugar
- 1⁄3 cup cornstarch (or 3 tablespoons quick- cooking tapioca)
- 1 heaping teaspoon ground cinnamon
- 1⁄4 teaspoon grated nutmeg
1⁄2 teaspoon sea salt
- 1 egg, for wash
Take the pastry crust dough out of the fridge and bring to room temperature, about 20 to 25 minutes. Slice the stone fruit while waiting and then set aside.
In a medium bowl, mix together the sugar, cornstarch, cinnamon, nutmeg, and salt.
Add the stone fruit and gently toss. Let it sit at room temperature for 15 minutes or so, until some juices are released.
Roll out one ball of the dough to about an 1⁄8-inch thickness to make the bottom crust. Place in a pie dish. Roll out the other ball of dough to the same thickness and cut into strips.
Pour the filling into the pie dish. Top with traditional lattice pieces, alternating one, and then the other, going both directions across the pie. Another option is to use one sheet of pie dough and decorate as you wish, making slits in the dough to create a decorative top.
In a small bowl, whisk the egg and then brush the crust liberally with the egg wash. return to the fridge to chill for 30 minutes.
While the pie is chilling, preheat the oven to 375°f. When ready to bake, place the pie on a baking sheet to catch any drips, and then place the baking sheet in the preheated oven. Bake for 55 to 60 minutes, until golden brown. When the pie is done, let it cool for 1 to 2 hours before slicing and serving.