There is so much amazing fruit in the summer it's hard to choose.
Last year I discovered my new love of plums which I avoided in my childhood and since my days in the south I have developed an intense love of peach pie. So while I perused the fruit section of whole foods I came across a great selection of peaches, nectarines and plums.
Too difficult to choose.
So I resolved myself to come up with a pie recipe that used all three and came up with Stone Fruit Pie.
This comforting dessert that has a delicious fruit filling could only be made better by a thick buttery crust - so of course I used my go to pie crust recipe - Martha Stewart's Pate Brisee recipe.
The only problem I now have is what to do with the rest of the fruit I purchased... Decisions, Decisions....
Stone Fruit Pie
5 Plums Sliced
5 Peaches Sliced
5 Nectarines sliced
2 tsp cinnamon
1 cup granulated sugar
2 tbsp cornstarch
1 large egg beaten
Preheat oven to 375 degrees. Follow the directions to the Pate Brisee recipe and chill thoroughly. Roll 1/2 of pie dough out into 10 inch Pie Plate. In a separate bowl combine the fruit, sugar, cinnamon and cornstarch and mix until combined and cornstarch is incorporated. Pour into the pie shell. Roll out the other half of the pie crust and put it on top. (I used a cookie cutter to decoratively cut out a hole in the center) Beat the egg and use a pastry brush to apply to the top of the pie. Put in oven for 40 minutes. Increase to 400 degrees and let bake for about 10 to 15 minutes more. (filling should be bubbling)
Take out and let cool to room temperature.