© Peden + Munk
Stone Fruit Pie with Almond Streusel
- ACTIVE: 45 MIN
- TOTAL TIME: 3 HRS 15 MIN
- SERVINGS: one 9-inch pie
For anyone who comes home from the farmers’ market with an overabundance of stone fruits, this pie from pastry chef Lori Baker is the answer. You can fill it with any combination of apricots, peaches, plums, cherries or nectarines.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
- 5 tablespoons ice water
- 1/2 cup light brown sugar
- 6 tablespoons all-purpose flour
- 6 tablespoons slivered almonds
- 6 tablespoons rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2 1/4 pounds assorted stone fruits, such as cherries, apricots, peaches and plums, pitted and sliced 1/3 inch thick (peaches and plums peeled first)
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 1/4 cup cornstarch
- Vanilla ice cream, for serving
- MAKE THE DOUGH In a food processor, combine the flour with the sugar, salt and baking powder and pulse to blend. Add the butter and pulse until the mixture resembles coarse meal. Sprinkle the ice water over the mixture and pulse a few times, just until a dough starts to form. Scrape the dough onto a lightly floured work surface and gently knead it a few times. Pat the dough into a disk, wrap in plastic and refrigerate until chilled and firm, at least 2 hours or overnight.
- MEANWHILE, MAKE THE STREUSEL In a bowl, combine the brown sugar with the flour, almonds, oats, cinnamon and salt. Add the butter and with a pastry cutter or your hands, cut or rub the butter into the mixture evenly. Refrigerate the streusel.
- Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 14-inch round, about 1/8 inch thick. Fold the dough in half and transfer it to a 9-inch glass pie plate. Unfold the dough and gently press it into the plate. Trim the overhanging dough to 1/2 inch and fold it under itself; crimp decoratively. Freeze the pie shell for 10 minutes.
- MAKE THE FILLING In a large bowl, toss the sliced fruit with the sugar and lemon juice and let stand for 5 minutes to let the sugar dissolve. Stir in the cornstarch. Scrape the fruit into the pie shell in an even layer. Scatter the streusel evenly on top of the fruit.
- Bake the fruit pie in the lower third of the oven for about 1 hour and 15 minutes, until the fruit starts to bubble around the sides. Transfer the pie to a wire rack and let cool to room temperature. Cut into wedges and serve with vanilla ice cream.
Make Ahead The pie is best served the same day that it’s made, but it can be refrigerated overnight. Bring to room temperature before serving.