Stone Fruit Pie

Ingredients

Ingredients

• 315 g all-purpose flour
• 5 g salt
• 10 g sugar
• 226 g butter
• 90-120 g ice water
• 6 cups stone fruit (e.g., peaches, plums, cherries)
• 45 G corn starch
• 100 G sugar
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp nutmeg
• Dash salt
• 2 Tbsp butter (optional)
• .5 Tsp ginger powder
• .25 Tsp clove powder

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine 315g of flour, 5g of salt, and 10g of sugar.
3. Cut 2 sticks (226g) of cold butter into the dry mixture until it resembles coarse crumbs. I used food processor
4. Gradually add 90-120g of ice water, mixing until the dough forms.
5. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. While the dough chills, wash and chop your choice of stone fruits to yield about 6 cups.
7. In another mixing bowl, toss the chopped stone fruits with corn starch and 100g of sugar, adjusting to taste.
8. Add flavorings to the fruit mixture, tossing to coat evenly.
9. Roll out the chilled dough on a lightly floured surface to fit a pie dish.
10. Transfer the rolled dough to the pie dish, trimming the edges as necessary.
11. Pour the fruit mixture into the crust, spreading it evenly.
12. Top with 2 tbsp butter before the top crust for extra richness
13. Roll out a second piece of dough for a lattice topping if desired, or simply cover the pie with another layer of dough.
14. Seal the edges by crimping with a fork.
15. Cut slits in the top crust to allow steam to escape.
16. Bake in the preheated oven for 40-50 minutes or until the crust is golden brown and the filling is bubbly.
17. Let the pie cool for at least 30 minutes before serving to allow the filling to set.
18. Serve warm or at room temperature, optionally with a dollop of whipped cream.