Stone Fruit Pie

Name: Stone Fruit Pie
Ingredients: 2 cups all-purpose flour; 1⁄2 cup cornstarch; 1 tbsp. sugar; 3⁄4 tsp. salt; 1⁄4 cup cold, unsalted butter, cut into small pieces; 1⁄4 cup plus 1 tbsp. cold lard or vegetable shortening, cut into small pieces; 1⁄3 to 1⁄2 cup ice cold water; 3 lb. mixed stone fruit (like plums, apricots, and nectarines), pitted and sliced (about 8 cups); 1⁄2 cup sugar; 2 tbsp. instant tapioca; 3 tbsp. fresh lemon juice; 1 egg

www.saveur.com

This recipe was developed by Border Grill chef Mary Sue Milliken, who says "At my restaurant, I use pastry flour for pie crusts, but I commonly find myself without at home, so here I've substituted...

View full recipe on www.saveur.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.saveur.com.

Share this recipe:

Cooking tools:

Rolling pin
Pie dish
Pastry brush
Cooling rack
Sifter
Mixing bowl
Whisk
Paring knife
Cutting board
Measuring cup
Measuring spoon
Plate
Plastic wrap
Refrigerator
Oven

Ingredients

2 cups all-purpose flour
1⁄2 cup cornstarch
1 tbsp. sugar
3⁄4 tsp. salt
1⁄4 cup cold, unsalted butter, cut into small pieces
1⁄4 cup plus 1 tbsp. cold lard or vegetable shortening, cut into small pieces
1⁄3 to 1⁄2 cup ice cold water
3 lb. mixed stone fruit (like plums, apricots, and nectarines), pitted and sliced (about 8 cups)
1⁄2 cup sugar
2 tbsp. instant tapioca
3 tbsp. fresh lemon juice
1 egg