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Stone Fruit Pie with Streusel Topping It’s stone fruit season…you know the fruits that have a single pit (seed) in the center of the fruit?  All the various, and there are quite a number, of varieties of apricots, peaches, plums, and nectarines, are stone fruits.  And this time of year, there’s nothing better than biting into a perfectly ripe peach or nectarine, except maybe biting into a nice piece of pie!  For some reason, stone fruits seems to marry well together.  The flavors compliment each other and they’re in season at about the same time.  The flavors are both sweet and a bit tangy, at times.  But delicious, they are.  This is a pretty straight-forward pie.  Make your favorite pie pastry.  I use Pie Crust Perfection!, and it is!  For really juicy, fruity pies, I use the Crisp Topping from Rhubarb Crisp, rather than a second crust.  But this works as a two-crust pie, too.  For the filling, combine a variety of stone fruit—apricots, red plums, peaches and nectarines made up this filling.  I don’t choose to peel the fruit.  I like the texture the skins add, as well as the extra flavor.  But, that’s my choice.  It doesn’t have to be yours!  I slice the fruit, but if you prefer, chop the fruit. Stone Fruit Pie with Streusel ToppingWhen you’re ready to make the filling, place the fruit in a large bowl along with the lemon zest and spices.  Give it a good stir to combine.  If the fruit is dead ripe, it will immediately begin to produce juice.  Juice is good.  Stone Fruit Pie with Streusel ToppingCombine the sugar, arrowroot and salt; don’t leave the salt out, but I try not to over-spice the mixture, either.  Sprinkle this mixture over the fruit and stir until completely combined.  Stone Fruit Pie with Streusel ToppingJust set the bowl aside while you roll out your pastry and Crisp Toppingmake the streusel topping.

Line the pie plate with the pastry, leaving at least a 1-inch overhang.  Turn the edge of the crust under, onto itself, forming a high edge.  This is a very juicy pie!  Pour the fruit mixture into the pie crust; push the fruit around until evenly distributed.  Stone Fruit Pie with Streusel ToppingSprinkle the streusel topping over the fruit, covering it completely.  Chill for 30 minutes.  Bake in a preheated oven until the fruit is tender, there’s juice bubbling around the edges and the streusel topping is crisp and nicely browned.  This pie took 75 minutes total, but it was a large pie.  I always cool these types of pies completely.  The juices are thicker and hold better for serving.  Stone Fruit Pie with Streusel ToppingI served it with some homemade vanilla ice cream or my preference, crème frâiche.  I like its tang.

Stone Fruit Pie

  • Servings: Makes 1 large pie
  • Difficulty: Moderate
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  • Pie Crust Perfection!   (1 large crust to fit a 10-inch pie plate)
  • Streusel or Crisp Topping
  • 2 cups sliced, pitted ripe peaches (you may peel them, I don’t)
  • 2 cups red or purple pitted plums, cut into chunks (I prefer red plums)
  • 2 cups sliced, pitted ripe nectarines
  • 1 cup pitted apricots, sliced
  • Grated zest of 1 lemon
  • 1/2 cup sugar
  • 3-4 tablespoon arrowroot (or cornstarch)
  • 1/2 teaspoon ground cardamom (or to taste)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground allspice

Place the fruit in a large bowl; add the lemon zest.  Stir to combine.  The fruit will immediately begin to produce juice.  Combine the sugar, arrowroot, spices and salt.  Sprinkle over the fruit; stir until completely combined.  Set aside while you roll out your pastry and make the streusel topping.  Line the pie plate with the pastry, leaving at least a 1-inch overhang.  Turn the edge of the crust under, onto itself, forming a high edge.  This is a very juicy pie!  Pour the fruit mixture into the pie crust; push the fruit around until evenly distributed.  Sprinkle the streusel topping over the fruit, covering it completely.  Chill for 30 minutes.

Preheat the oven to 400°F.  Place the pie in the oven; bake for 10 minutes.  Lower the heat to 350°F.  Continue baking for 55-65 minutes or until the topping and crust are browned and the juices are bubbling up around the edge of the pie.  Remove from the oven.  Cool completely.  Serve with ice cream, whipped cream or a dollop of creme frâiche.

NOTE:  This is the combination of fruit I used today.  I usually use between 6-8 cups of fruit.  Sometimes I add use only peaches and nectarines, or plums and nectarines or sometimes just apricots and plums…you get the idea. This fruit mixture can also be made into a Stone Fruit Crisp, by omitting the pie pastry and use additional Streusel topping.  The amount of arrowroot you use should be determined by how juicy the fruit is.  Use your judgement!

Stone Fruit Pie (Peach, Nectarine, Apricot and Plum Pie) Recipe©Marcia Lahens 2018.  All rights reserved.