Stone Fruit Lattice Pie

So, I promised a pie last week and didn't deliver. I do have one today!


The Stone Fruit Lattice Pie is from the August issue of Bon Appetit.

I used the pie crust recipe that appeared in the same issue of Bon Appetit. Overall, we really liked the pie. The bottom crust didn't get as crisp as I would have wanted, but it was very good. We used the excess strain of fruit to make a fruit tea!


Stone Fruit Lattice Pie: Bon Appetit August 2011

Ingredients

Crust

1 Unbaked Pie Crust in a 9" glass or metal pie pan (see Master Pie Crust recipe)
Filling

2 pounds nectarines
1 pound peaches, peeled
1 pound plums
1/2 cup plus 1 Tbsp. sugar
3 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon orange-flower water (optional)
1 large egg, beaten to blend

Ingredient Info

Orange-flower water is available in the cocktail-mixers or baking sections of better supermarkets and at Middle Eastern markets.
Preparation
Crust
Divide dough in half. Roll out one half according to Unbaked Pie Crust recipe. Roll out second dough disk on a lightly floured sruface to a 14" round. Transfer round to a baking sheet. Cover and chill both crusts for 1 hour. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
Filling
Preheat oven to 400°. Halve, pit, and cut fruit into 1/2" thick slices. Place all fruit in a large bowl. Add 1/2 cup sugar and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally. 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 orange-flower water, if using, to fruit; toss gently.
Pour fruit mixture into unbaked pie crust in dish. Using a pizza wheel or a sharp knife, cut 14" dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and crimp edges decoratively.
Brush beaten egg over crust edges and lattice. Sprinkle 1 Tbsp. sugar over. Set pie on a parchment paper-lined baking sheet.
Bake pie for 40 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and juices bubble, about 40 minutes longer. Let cool on a wire rack.

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