I got the recipe from the August issue of Bon Appetit, and I basically followed the whole thing. What's awesome about this recipe is that you can use any assortment of stone fruits, so whatever you can pick or buy that's in season will work. For my part I'll try to plan ahead better next time and use fruit that's absolutely ripe instead of just questionably so...but i was determined to have pie the same day I thought of it. In the end it was a little too tart to call a masterpiece, but the fruit was beautiful and I loved the colors of the different fruits together.
The mini pie my son made from the leftover filling and pie dough scraps while I was turned around putting the finishing touches on mine. I was all telling him over my shoulder how one day he too might be genius enough to make a pie by himself, blah blah blah, and then turn around to see this tiny, perfect version sitting there. Sigh. I'm an idiot. At least he was nice enough not to point this out.
|Stone Fruit Lattice Pies|
|Super delicious sugared lattice crust|
The full recipe for Stone Fruit Lattice Pie after the jump!
Stone Fruit Lattice Pie
3 1/2 C all-purpose flour
1 C chilled butter, cut into cubes
1/4 C vegetable shortening
1 Tbsp plus 1 Tsp sugar
1 Tbsp kosher salt
3/4 C ice water
Process flour, butter, shortening, sugar, salt in short pulses in a food processor until mixture forms small pea-sized lumps (alternatively you could cut mixture together using pastry cutter, butter knives, or fingers if a food processor isn't available). Drizzle the ice water gradually into the bowl of the food processor, pulsing to combine until it forms a ball of dough. Refrigerate one hour or overnight.
2 lb nectarines
1 lb peaches, peeled
1 lb plums
1/2 C plus 1 Tbsp sugar
3 Tbsp cornstarch
1/4 Tsp nutmeg
1 large egg, beaten
Pit fruit and slice into 1/2" thick slices. Combine in a large bowl with sugar and toss to coat. Rest at room temp one hour, stirring occasionally. Drain liquid, reserving 1/4 C. Mix cornstarch with the 1/4 C liquid and return to filling bowl with nutmeg. Toss gently to coat.
Preheat oven to 400 degrees. Remove pie dough from the refrigerator. Divide dough in half. On a floured countertop, roll first half into a round about 1/4" thick. Transfer to a glass pie plate, pressing gently into the sides of the pan. Trim edges, leaving up to an inch of overhang. Pour filling into the unbaked crust, mounding slightly in the center. Roll the second half of dough into a 14" round on the same countertop, adding more flour if necessary to prevent sticking. Cut into 3/4" wide strips. Weave strips over filling, trimming the strips 1/2" shorter than the overhang. Fold overhang over strip ends, crimping edges all the way around. Brush entire crust top and edges with beaten egg and sprinkle with sugar. Bake on a cookie sheet for 40 minutes; reduce heat to 350 and bake 40 more minutes or until bubbling and golden brown. Cool before slicing.