Stone Fruit Pie

July 9, 2013

stone fruit pie :: une gamine dans la cuisine

Last night my mind refused to shift gears and go into serene mode. I tried the usual harbingers of sleep - reading, my 'sounds of the forest' app, ice cream & honey...nothing worked. Finally I just stared at the ceiling until a slow moving universe of dust and particles began making their way across my field of vision. This, in conjunction with the wistful soundtrack of loons and owls playing in the background and the soft hum of honey still in my throat, made me feel too existential - and miles away from calm.

So, onto movie watching. Immortal Beloved: Gary Oldman + Isabella Rossellini  x gorgeous music and a tragic love story. It doesn't get much better. I could watch this movie over and over and over...And after a slice of pie, which I'd previously forgotten about, everything was symmetrical. Theories of the cosmos, the "why am I here(s)?" and worries of an encroaching Andromeda galaxy, were put on the back burner of my mind's rusted crimson stove.

Pies are kind of a happy homestead - I don't think anyone can eat a slice of made-from-scratch pie and not feel idle and content - if only for a short time.
stone fruit pie :: une gamine dans la cuisine

This pie doesn't scream summer. It whispers it, seductively. It's a deep intellectual beauty that doesn't bother fussing about outward appearances (*ahem* mine was a bit lopsided). If apple pie can be found on the tables of fairs and gatherings, this peach pie would be blithe enough in a cosy café/used bookstore, alongside Dorothy Parker, Hemingway and, my personal favourite, Mr. Wilde.

The crust is all butter and except for a small splash of ice water, it's made with buttermilk - so the flavour has a slight twangy aftertaste. For the filling I used a mix of white peaches, apricots, and plums. Please feel free to use whatever stone fruit you have on hand (nectarines would be fab too!).

Whatever fruit you decide to go with, I think you will adore this pie. It's everything summer should be - tender, sweet, slightly disheveled + always comforting.

stone fruit pie :: une gamine dans la cuisine

Stone Fruit Pie
makes one 9-inch pie

for the crust {yields enough to make one double-crusted pie}
315 g flour (2 1/2 cups)
15 g granulated *sugar (1 Tablespoon) *for a sweeter crust, use more sugar
1 teaspoon salt
225 g unsalted butter, cold and cut into cubes (It's best to freeze the butter cubes for a few hours)
108 ml cold buttermilk (about 1/2 cup)
1 Tablespoon ice water
1 egg yolk lightly beaten (to brush on top of crust)

for the filling
3 lb mix of peaches, apricots, and plums - *peeled and cut into large chunks {Instructions for peeling the fruit are in recipe}
1 Tablespoon lemon juice
50 g granulated sugar (1/4 cup)
55 g packed light brown sugar (1/4 cup)
1/2 teaspoon pure almond extract
24 g cornstarch (about 3 Tablespoons)

Prepare the crust: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold cubes of butter and toss until evenly coated with the flour mixture. Transfer everything to the bowl of a large food processor. Pulse in quick bursts until you're left with a very crumbly, cornmeal-like mixture (it will look very dry). Transfer everything back to the large mixing bowl and place into freezer for about 20 minutes.

Remove bowl from the freezer and sprinkle with the buttermilk (all 108 grams). Use a large wooden spoon and/or your hands to stir until the dough forms a ball. If it looks too dry, start adding 1 Tablespoon of ice water - little by little - just until the dough comes together. Divide the dough in half, flatten each half into a disk and wrap with plastic wrap. Refrigerate for at least 8 hours. {Note: Well-wrapped, the dough can be refrigerated for about five days.}

When the dough is just about ready to roll, prepare the filling: In a large mixing bowl, combine the chunks of *fruit, both sugars, almond extract, and corn starch. Gently stir until well- combined. Set aside as you prepare the crust.

 *To remove the skin from stone fruit: Bring a large saucepan of water to a boil - have a large bowl of ice water on hand. Cut a small x into the bottom of each fruit. Carefully add the fruit to the boiling water. Boil peaches for about 2-3 minutes. Plums for about 2 minutes. And apricots for about 1-2 minutes (depending on their size). Use a slotted spoon to remove the fruit and immediately transfer them to bowl of ice water. Let them chill for about one minute. Remove from ice water. Locate the x-shaped slits at the bottom and gently peel the skins off. Sometimes it works beautifully, other times you may need to get messy and sticky. (:

Position the oven rack in lower 1/3 of the oven. Preheat to 400 F.

Remove one disk of dough from the fridge. On a very well-floured surface, using a well-floured rolling pin, roll the disk into a 12-13 inch circle that's about 1/4-inch thick. Gently place the circle of dough into a 9-inch pie plate - make sure it's centered, if you try to stretch the dough at this point it will shrink back in the oven. Trim the overhang to one inch.

If you're not making a lattice crust, scoop the filling into the bottom crust and set it aside as you roll out the second disk of dough. Continued after following paragraph...

*If you want to make a lattice crust, Elise from Simply Recipes has wonderful, clear, instructions Here. Since a lattice crust is a bit time consuming, place the unfilled pie plate in the fridge until all the strips have been rolled out. Add the filling at the last minute - so the bottom crust won't get soggy.

...if you're making a normal upper crust, place the second disk on a very well floured surface and roll out another 12-13-inch circle. Drape the circle of dough over the filled pie and trim the overhang slightly longer than the bottom crust. Fold the bottom and top crusts together and use your fingers (or fork tines) to make a decorative edge.  Use a sharp pairing knife to cut about four 2-inch long slits in the upper crust - these "air vents" will help the give the crust a wonderful, flaky texture.

Brush the top crust (or lattices) with the beaten egg yolk and sprinkle with 1 Tablespoon of granulated sugar (if desired).

Bake for 45-55 minutes, or until the filling is bubbly and the crust is golden brown.  If the edges are browning too quickly, cover them with a loose foil tent or pie protector.

Remove the pie from the oven and place on a wire cooling rack. Cool completely before serving.

filling recipe inspired by smitten kitchen

stone fruit pie :: une gamine dans la cuisine


  1. A splendid pie! Stone fruits are delicious.



  2. I made the crumb cake - marvelous. This pie maybe next week. Thanks, summer fruit!

  3. im always anxious when it comes to baking but some recipes with memories are too therapeutic :)

  4. Your pie is so pretty, I wish we could trade slices and drink lemonade on the porch :). Love your mixed stone fruit filling!

  5. Girl, you are a poet! I so enjoy visiting your blog and reading your posts. And, I love (love!) stone fruit summer pies, twangy aftertaste and a slightly disheveled look. In my book, "from scratch" pie wouldn't be pie without the messy beautiful disheveled part! Love that you used buttermilk in your pastry. I'm SO looking forward to featuring some summer pies, soon! Pining for tart cherries (another stone fruit) from my native Michigan right now! Thanks for sharing, Valerie!

  6. Gah, this looks delicious and, despite what you say about being lopsided, the lattice crust is beautiful. I've never made a stone fruit pie, but I'm feeling inspired right now!

  7. Can you please come over and give me a pie crust tutorial? So pretty! Please send a giant slice my way:-)

  8. I am in awe of how gorgeous this is, Valerie! I want you to come make all my pies for me. You are a pie genius! :)

  9. Is there anything better than a slice of pie in the summer months? I think not :) I love the combination of fruit you used in this one, and the buttermilk crust sounds lovely!

  10. I don't watch movies... I diagnosed myself with every ADD, ADHD possibility out there. I can't sit for that long and stare at the screen. Just can't.
    BUT, but but! I want to do the lattice thingamajig like you!!

    This pie is seriously gorgeous! I looooove the photos, my friend. They're moody and inviting... love that!

  11. You make insomnia sound wonderful! I mean, honey, ice cream, dreamy movies...what's not to love? Obviously I'm a sucker who's been sleeping at night instead of doing all the fun stuff. :) Seriously, though, this pie looks wonderful. I think it's just the thing for the pounds of peaches and nectarines I keep "accidentally" over-purchasing.

  12. This pie is literally dreamy, Val! There's a certain mystery to it, if that makes sense…maybe it's the gorgeous peaceful photos. Beautiful!!!

  13. Summer is really Summer when stone fruit pies are in the house! Beautiful,pie Valerie-the buttermilk in the crust sounds so good-might be just the thing to ensure a good night's sleep ;)

  14. I love the homey power of pie. This is lovely.

  15. summer = slightly disheveled <= best description for it.

    i'm in love with the lattice topping.

  16. ahhh, I need to make your crumb cake and now I totally need to make this pie. Maybe I'll just do it all at once and eat myself into a sugar coma.

  17. Beautiful pie Valerie. And a great way to spend the evening in contemplation. I might have to watch Immortal Beloved sometime soon too!

  18. Is there anything lovelier than peach pie? Yours looks perfect, and I hope it helped you find that serene mode. The only question I have is this - how on earth did you forget about a pie?

  19. I love summer pie baking.
    Always fun to see what the food bloggers come up with next.
    And I still haven't made a buttermilk crust....imagine that.
    I'm loving summer so far, just the humidity is a bit much for me

  20. Thanks for making my day with your amazing, pie pictures

  21. Beautiful, beautiful post Valerie. You have such a wonderful way with words... I felt momentarily transported to a window of serenity, calm and comfort, accompanied by a slice of pie! Now, re the 'lopsided' pie. It's absolutely gorgeous. Perfectly golden, rich and generously adorned with fruit. What a great way to celebrate summer! Thanks for this wonderful slice of heaven xx

  22. This looks so good I could cry. If I have trouble sleeping tonight, you may here a tap tap tap on your door :) I'll bring my own fork ........

  23. Stone fruit pie sounds amazing, especially now that they are in season and very abundant. I love that you used buttermilk in the crust, I've never done that. I'll have to give it a try.

  24. this look amazing and delicious!!

  25. Amazing delicious looking pie right here. I'm looking forward to peach picking here in Arkansas!!

  26. This is spectacular, Valerie. Such a perfect, dreamy summer pie!


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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