“Going to the country, gonna eat a lot of peaches”
,… and plums and nectarines. That’s life right now, and I’m loving it. This morning’s adventure (every trip outside the house is an adventure to a one-year old) was a trip to the grocery store where bags of over-ripe stone fruits were begging to be adopted. I just had to oblige.
How can a deal-crazy, pie-hungry woman ignore a bag of plums, peaches, and nectarines for $2.75? I dare you to try.
I looked around for a good recipe, and I have to admit my inner foodie liked the sound, and look and imagined taste, of Bon Appetit’s (click for original recipe).
The biggest challenge in making a stone-fruit pie is peeling the fruit, which the recipe I chose to use failed to mention. Luckily, my experiences with peach cobbler reminded me to take this step.
If you’ve never peeled peaches before, I’ll walk you through the steps in the recipe. My nearly-free fruit bag had twice as much as was called for in the recipe, so I was able to slice the extras and place them in a single layer on baking pans. In order for easy removal, I always cover the trays with wax paper. In a few hours, I’ll pop the fruit off and put it into bags for smoothies after the season is over.
The only other changes I made to the recipe were adding a bit of lemon juice to the filling and (gasp) using pre-made pie-crust. I had never made a lattice pie before, and I have to admit using the pizza cutter to do this step was more fun that it should be.
Below is my version of the recipe, with instructions included.
STONE FRUIT LATTICE PIE- Adapted from Bon Appetit, August 2011
- 2 pounds nectarines, peeled
- 1 pound peaches, peeled
- 1 pound plums, peeled
- 1/2 cup plus 1 Tbsp. sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon of lemon juice
- 1 large egg, beaten to blend
- Two store-bought pie crusts
First prepare your blanching station. Put a large pot of water on the stove to boil and cover with a lid to save some time. You’ll have just enough time to ponder why in the world these are called stone fruits while this happens. In a big bowl, add ice and cold water to a little past the midway point. Next, prepare your fruit by washing it gently and making a small “x” on the bottom of the fruit (just enough to pierce the skin). When your water is boiling, in goes the fruit. I suggest a few batches, so you don’t overcrowd the pot. After one minute, use a slotted spoon to transfer your fruit from the boiling water to the ice bath (sounds like a spa treatment, right?) After you’ve let it sit in the cold water for a few minutes, you’ll be amazed how easily the skin slides right off.
Halve, pit, and cut fruit into 1/2″ thick slices. Place all of the fruit in a large bowl; let it mingle and get past the awkward getting-to-know-you stage. Add up to 1/2 cup sugar (I used a bit less because my fruit was incredibly ripe) and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally.
Remove pie crusts from fridge twenty minutes before baking. Preheat oven to 400°.
Strain fruit, reserving 1/4 cup of liquid; return fruit to same bowl. Whisk cornstarch and reserved fruit liquid in a small bowl. Add cornstarch mixture, nutmeg, and lemon juice to fruit.
Pour fruit mixture into unbaked pie crust in a (preferably glass) 9” dish. Using a pizza wheel or a sharp knife, cut one of the pie crusts into 3/4″-wide strips (mine are a bit thinner.) Weave strips over filling to form a lattice. The original recipe calls for crimping the edges decoratively, but let’s be real: you’re going to look at this pie for .2 seconds before you eat the entire thing and hide the evidence from your family.
Brush beaten egg over crust edges and lattice. Sprinkle the remaining 1 Tbsp. sugar over the entire pie. Set pie on a parchment paper-lined baking sheet. Be sure to use parchment paper for this step! Your pie, full of tasty and juicy fruit, will overflow and you don’t want to spend your whole night scubbing this baking sheet.
Bake pie for 40 minutes at 400°. Reduce oven temperature to 350° and bake until crust is golden brown and juices bubble, about 40 minutes longer. Let cool on a wire rack for at least an hour, and then try to share. At least try, okay?