I don’t know if it was my unintentional tweaks on the
recipe, if I was just lucky that day, or if the Pie-Gods were there to convince
me of my true pie-calling, but my first traditional fruit pie—lattice crust and
all—was pretty damn awesome. I’m not saying it was the best pie ever made, but
it was definitely not the pie of a rookie. It looked beautiful, golden and
shiny, with little bits of pink and orange fruit filling peeping through the
lattice. And it tasted even better. The crust was flaky and buttery, and also
solid enough to hold up to the fruit. And the filling was sweet, fruity, and
just a little tart—summer at its finest. I read the recipe wrong and accidently
discarded the extra juices from the fruit, but I think that was the key to a
less-soupy filling and not-soggy crust. Oh, I also accidentally added more sugar
to the dough than called for…another big win.
Served with homemade lemon ice cream, this pie screamed
summer, for all to hear. And then, just for me, it whispered “you ARE a
piefessional.” And just like that, I started mapping out my next fruit pie.
Stone Fruit Pie
Crust
3 1/2 cups flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2"
cubes
1/4 cup shortening
1 1/3 tablespoon sugar
1 tablespoon salt
¾ cup ice water
In food processor, blend flour, butter, shortening, sugar,
and salt until butter resembles tiny peas, 25-35 seconds. Transfer to a large
bowl. Slowly add ice water, stirring with a fork, until dough has both clumpy-wet
and sandy-dry in places, adding more water if necessary. Press plastic wrap
over surface of dough. Chill at least 1 hour.
Divide in half, and flatten each half into a disk. On a
lightly floured surface, roll 1 disk into a 13"-14" round. Roll over
rolling pin and transfer to the pie dish. Pick up the edges to allow dough to
slump inside the dish. Trim overhang. Roll out second dough disk (this will be
the lattice top) on a lightly floured surface to a 14" round. Transfer
round to a baking sheet. Cover and chill both crusts for 1 hour.
Pie
2 pounds nectarines
1 pound peaches, peeled
1 pound plums
1/2 cup plus 1 Tbsp. sugar
3 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
Juice and zest of one small lemon
1 large egg, beaten to blend
Preheat oven to 400°.
Halve, pit, and cut fruit into 1/2" thick slices. Place
all fruit in a large bowl. Add 1/2 cup sugar and toss to coat. Let sit at room
temperature for 1 hour, tossing occasionally.
Add half of the cornstarch, mix well, then thoroughly strain
off all the juices. Add remaining cornstarch, nutmeg, and lemon, and gently
toss until incorporated.
Pour fruit mixture into unbaked pie crust in dish. Using a
pizza cutter (or a sharp knife), cut top dough round into 3/4"-wide
strips. Weave strips over filling, forming a lattice crust. Trim strips
1/2" shorter than dough overhang. Fold overhang over strips and crimp
edges.
Brush beaten egg over crust edges and lattice. Sprinkle 1
Tbsp. sugar over top. Set pie on a parchment paper-lined baking sheet. Bake for
40 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown
and juices bubble, about 35-40 minutes longer.
Cool on a wire rack, and serve (preferably to friends and
family), with ice cream (preferably homemade).