Stone Fruit Pie
  • 1 recipe [Pie Crust |
  • ⅘ peaches, pitted and thinly sliced (About 3½ cups.)
  • 3 plums, pitted and thinly sliced (About 2½ cups.)
  • 1 cup cherries, stemmed, pitted, halved
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  1. While dough is chilling, prep fruit. (I chose not to peel mine but some people prefer that.) Mix together peaches, plums, cherries, ¾ cup sugar, cornstarch, lemon zest and vanilla until well combined.
  2. Preheat oven to 375 degrees F.
  3. When dough is chilled, roll it out on a well-floured surface. Reverse roll one round of the dough onto the rolling pin and then gently drape it over the pie plate. Press down into plate.
  4. Spoon in filling.
  5. Make a lattice top, or drape the other half of the dough over the filling. Crimp and trim edges and make a few small slits (if doing a double crust.) Brush some milk or cream over the top of the crust and sprinkle with coarse sugar.
  6. Bake for 1 hour or until deep golden brown. Cool completely on a wire rack.
Recipe by The Baker Chick at