Name: Stone Fruit Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
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 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 large egg yolk; 1 teaspoon water

You can use any type of stone fruit in this pie. 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 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 large egg yolk

1 teaspoon water

Instructions

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 2 portions so that 1 is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate; transfer crust to pie plate. Add filling; dot with remaining butter.

3 Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. 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 edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.