Stone Fruit Pie

Prep 10 min

Cook 100 min

Ready in 110 min

This versatile pie is the perfect way to use peaches, plums, nectarines, and other stone fruits. Use what you have on hand or try it with frozen fruit!

Ingredients

1½ lbs. (680 g) assorted stone fruit (see cook’s tip)
¼ cup (60 mL) granulated sugar
2 tbsp (30 mL) cornstarch
1 orange, zested and juiced
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) vanilla extract
1 prepared pie crust
2 oz. (60 g) almond paste
1 tbsp (15 mL) heavy cream
½ tbsp (7 mL) coarse sugar

Directions

Preheat the oven to 400°F (205°C). Toss the stone fruit, sugar, cornstarch, orange zest and juice, cinnamon, and vanilla together in a large bowl.
Lay the pie crust in the Half Pie Pan with half the crust draping over the straight side of the pan. Crumble the almond paste evenly into the bottom of the crust.
Add the fruit mixture and any liquid to the pie crust and fold over the top of the crust.
Crimp the edges together and cut slits into the center of the pie for venting.
Brush the pie with the cream and sprinkle with the coarse sugar.
Bake for 35–40 minutes, or until the filling is bubbling and the crust is golden brown (see cook’s tip).
Let the pie cool for at least 1 hour before serving.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 450, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 71 g, Fiber 3 g, Sugars 35 g (includes 14 g added sugar), Protein 5 g

Cook's Tips:

Use any combination of stone fruit for the recipe. Peel thicker skinned fruits like peaches and nectarines before slicing into thick wedges with the Stone Fruit Wedger. You don’t need to peel thinner skinned fruits like plums before slicing.

You can use 1 lb. (450 g) of frozen peaches to make this recipe even easier.

Use half of our Pie Crust Mix. Freeze the rest to use later or make two half pies at the same time.

Place a piece of foil on the rack below the pan to catch any drippings.