Stone Fruit Pie


I have to confess that a week ago I had no idea what “Stone Fruits” even were. I mean, the concept obviously makes sense, but it’s taken me this long to really grasp it. Fruits with a single pit……like stones…..those founding food fathers were clever guys yes? And since I’m on an obvious fruit kick lately, what better than to make a pie using everything leftover in my fridge. (I mean I really did have the perfect amount of ripe peaches, plums and cherries to sitting in my fridge to make this.) If you also have apricots or nectarines, by all means throw ’em in!

My sister Nadia and I made this pie together which was fun! She is an excellent cook but doesn’t love the “rules” of baking. She has, however, always been great at making pies because it allows for a little more creativity don’t you think? One you get the right crust, and understand how to add the right amount of thickening agent for the fruit in use, spices and flavorings are flexible. We both LOVED how this pie turned out. The lemon zest made it perfectly tart and the fruits all melded together in such a great way. I’ve never baked with plums before and I really love what they added to the mix. Go find some fancy stone fruits and whip up this delicious summer pie.


Stone Fruit Pie


  • 1 recipe [Pie Crust |
  • 4/5 peaches, pitted and thinly sliced (About 3 1/2 cups.)
  • 3 plums, pitted and thinly sliced (About 2 1/2 cups.)
  • 1 cup cherries, stemmed, pitted, halved
  • 3/4 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, 3/4 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.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. Oh ladies, I do miss baking with you guys. I love that you did this together and it looks so perfect. As the official baker for Thanksgiving pies, I feel so very humbled, very humbled indeed.

  2. What a pretty pie! The top looks perfect, then you slice into it and have all the great colors from the fruit. Would love a slice of this with a tiny bit of vanilla ice cream!

  3. I’m glad you explained what a stone fruit is because I had no idea either! And also have never cooked anything with plums, but this pie does look wonderful!

  4. I had no idea what a stone fruit was either! what a beautiful pie. I love baking with my sister, it makes it even more enjoyable

  5. Those colors look amazing in the photo! I have never had a pie with all three of those fruits together, but no doubt it is delicious.

  6. This is beautiful. I must make this. You and your sis did a great job with this. I can practically smell it. Thanks for sharing.

  7. Another one of your great pie recipies! I love your perfect pie crust recipe & use it all the time . This time I experimented & added 1 teaspoon of white vinegar. It helped make it handle a little better (I think). The only other variations is that I added 1/4 teaspoon cinnamon & an additional 2 tablespoons of cornstarch ( fruit was very ripe & juicy), to the filling & added a pinch of cinnamon to the fine sugar topping. I like that you latticed this & mine attempt came out pretty good. My problem is my crust tends to fall off a little when baking. I usually put it in the fridge awhile for the dough to firm up after it’s all put together, but I was in a rush & didn’t do this long enough. As sweet as my fruit was, I was surprised that it needed all the sugar for the filling called for. My guy was very happy with his Father’s Day pie and have you to thank for it. Thank you for being my pie baking guru. I celebrate you every time I make your pumpkin pie & so many others.

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