All American Stone Fruit & Berry Pie

Basic Pie Crust
The piecrust is from my first cookbook, Fog City Diner Cookbook by Ten Speed Press. The trick as with all pastry is to not over mix it.
Makes one 9-inch pie (top and bottom)

2 cups flour
¾ teaspoon salt
1 ½ teaspoons sugar
1 cup plus 2 tablespoons butter cut in small pieces (cold butter)
3 tablespoons ice water

In a medium bowl, combine the flour, salt, and sugar. Cut the butter into the flour until the mixture is the size of small peas. Sprinkle ice water over the top and mix lightly until the dough comes together. Divide the dough into 2 equal amounts and shape into a disc. Cover each with plastic wrap and chill for at least 1 hour before using.

Combine the dry ingredients and cut in the butter until small pie sized pieces. Quickly add the water and mix just until it starts to come together. Divide into 2 equal amounts and shape into a disc. Wrap well and chill for at least 1 hour before using.

Stone Fruit and Berry Filling for an All-American Pie
When using apricots for the stone fruit I don’t add the lemon zest and juice, otherwise I always add it. Plums are often too juicy, and you need to add quite a bit more cornstarch if using them. Serve with vanilla ice cream.

4 cups ripe stone fruit, like apricots, peaches and nectarines. Cut into quarters if small or sixths if larger peeled or not as you prefer.
2 cups fresh blueberries or blackberries
2-3 tablespoons cornstarch
1/3 cup sugar
½ tsp. vanilla
juice and zest of 1 lemon except for apricots, see note
small pinch of salt
sugar for dusting

Prepare your fruit and place in a large bowl. Zest and squeeze the lemon juice over and reserve. In a small bowl combine the cornstarch, sugar, vanilla and salt, and mix well. Sprinkle over the fruit and mix gently but well.

Preheat the oven to 400° F. Place a sheet of aluminum foil on the bottom of the oven for easy clean up. The pie drips as it bakes.

On a lightly floured surface, roll out each dough to 1/8 to ¼ inch thick. Fit one into a 9-inch pie pan. Spread the fruit onto the pie dough. Cover the fruit with the second dough. Trim and crimp the edges. To allow steam to escape, make a few cuts on the top dough. Brush with an egg wash if desired. Sprinkle the top with sugar. Bake in a pre-heated oven at 400° F for 15 minutes. Reduce the heat to 375° F and bake until golden brown and bubbly, 45 minutes to 1 hour.

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