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Stone Fruit Pie

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A delightful pie filled with warm, juicy slices of peaches, plums, and cherries under a buttery, flaky crust.

Ingredients

Scale
  • 2 disks Basic All Butter Pie Dough
  • 3 lbs. assorted stone fruit (peaches, plums, nectarines, etc.)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons tapioca flour or cornstarch
  • 1 teaspoon almond extract
  • 1 – 7 ounce tube almond paste
  • 1–2 teaspoons powdered sugar
  • 1 tablespoon unsalted butter (cold and cut into ¼” cubes)
  • 1 egg (lightly beaten with 2 teaspoons of water)
  • 1–2 tablespoons Turbinado or sparkling sugar

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare one disk of pie dough to fit your pie pan.
  3. Slice the stone fruit into even pieces, about 1/2-inch thick.
  4. Mix the sliced fruit with both sugars, tapioca flour, and almond extract.
  5. Add the crumbled almond paste into the fruit mixture.
  6. Fill the crust with the fruit mixture and dot with cold butter cubes.
  7. Top with the second pie dough disk and cut slits for steam to escape.
  8. Brush the top crust with the egg wash and sprinkle with turbinado sugar.
  9. Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for 30-35 minutes.
  10. Cool for at least an hour before serving.

Notes

Serve with vanilla ice cream or whipped cream for the perfect pairing.

Nutrition

Keywords: Stone fruit pie, summer dessert, pie recipe, baking

Find it online: https://cleanplatecravings.com/stone-fruit-pie/