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Stone Fruit Summer Pie

Stone fruit summer pie

A vibrant, gorgeous way to use up the last of the season's perfect fruit.
Prep Time 2 hrs
Cook Time 1 hr
Total Time 3 hrs


For the crust:

  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 1 cup very cold unsalted butter, cut into 1/2 inch cubes, then shoved right back into the fridge
  • 1 Tablespoon sugar, plus more for dusting
  • 1 scant teaspoon salt
  • 1/4 cup cold buttermilk + 1/4 cup cold water mixed together, with a few ice cubes
  • 1 egg for washing the crust (later step)
  • 1 Tbs coarse sugar for sprinkling

For the filling:

  • 6 heaping cups mixed stone fruit of your choice (peaches, nectarines, plums, apricots, cherries, etc.), sliced 1/2-inch thick
  • 1/2 cup packed brown sugar
  • 3-4 dashes Agnostura bitters
  • 1/2 tsp almond extract
  • zest of 1 whole lemon, and the juice of 1/2 a lemon
  • 3 Tbs starch of your choice (I prefer tapioca, but potato starch, corn starch, or flour all work fine)


For the crust

  • (A more detailed step-by-step can be found here)
  • In a large bowl, whisk together your flour, sugar, and salt, or quickly pulse them together in a food processor. Add your cubes of butter and cut them in (or pulse in the processor) until the butter chunks are the size of small peas, and you have what looks like a very coarse meal. At this point, if you’re using a food processor, scrape contents out from the food processor and into a large bowl. People doing this in a bowl already, just keep using the same one.
  • Add half of the ice water-buttermilk mixture, and mix it in. Continue adding the liquid mixture 1 tablespoon at a time, until dough is slightly shaggy, but holds together when squeezed. Try not to overmix.
  • Shape dough into two disks. Wrap in plastic wrap/parchment paper and refrigerate for minimum 1 hour. This resting period allows the glutens to relax, the liquid to distribute evenly, and the dough to become firm enough to roll out — all good things for a tender crust!

For the filling

  • While the pie dough chills, mix all of the ingredients for your filling together in a large bowl and allow to macerate for 15 minutes.

Rolling and assembling

  • Remove one of your doughs from the fridge and allow it to come to room temperature for 5 minutes before rolling. Set aside a small bowl of flour for dusting. Dust your rolling surface with flour, and roll out your dough into roughly a 12-inch circle, then gently transfer to your pie plate. Fill with fruit pie filling, and transfer to the fridge.
  • Roll out the second dough the same way, then transfer to the top of your pie. Trim any excess, fold the top crust over the bottom and tuck it under, then crimp as desired. Cut slits in the top crust to allow the steam to escape during baking.
  • Transfer the whole thing to the freezer for 20 minutes.
  • Meanwhile, preheat the oven to 425F, and set out a large rimmed baking sheet.
  • When the pie is frozen quite solid, set the pie plate on the baking sheet. Break an egg into a bowl and mix with a splash of water to make an egg wash, then brush that all over the crust. Sprinkle with the Tablespoon of coarse sugar.
  • Bake for 20 minutes at 425F. Reduce the heat to 350F and bake for another 30-40 minutes, until the filling is bubbling and the crust is golden brown. (Keep an eye on the crust towards the end of the time for over browning. If the crust seems to be getting too dark tent a large piece of foil over it – just put it on loosely.)
  • Allow to cool for at least 2 hours before eating.