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.
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| Stone Fruit: Peach, Black Plum, Cherry |
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.
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| Stone Fruit Lattice Pies |
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| Super delicious sugared lattice crust |
The full recipe for Stone Fruit Lattice Pie after the jump!
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