Stone Fruit Pie

A buttery pie full of stone fruit: peaches, cherries and plums.

Stone Fruit Pie

Pie Dough
2 1/2 cups cake or all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, cut into small pieces
5-6 tablespoons ice water

3 1/2 cups thinly sliced peaches (peeled, pitted)
2 cups thinly sliced plums (peeled, pitted)
1 cup cherries, stemmed, pitted, halved
3/4 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract

To make the crust, in a large mixing bowl, stir together flour, 1/4 cup sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.

Meanwhile, stir together peaches, plums, cherries, 3/4 cup sugar, cornstarch, lemon zest and vanilla until well combined.

Preheat oven to 375 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with fruit mixture. Roll out additional dough disc and top fruit mixture; trim and flute edges. Slice some cuts in the center of pie. Brush a little cream or milk evenly over pie dough and sprinkle with coarse sugar if desired.

Bake for 1 hour or until deep golden brown. Cool completely on a wire rack.

Makes 8 servings