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This Stone Fruit Pie Will Have You Dazed

Stone Fruit Pie

One of my favorite times of year is when you go to the farm or market and you just get nailed with the scent of stone fruit, herbs and strawberries. It's times like these that immediately switch on my baker side of the brain and get some creative juices flowing. My wife and I have been trying to cut out as much sugar from our diets as possible and have been finding some great ways to still eat the sweets we all know and love.

The tartness from the stone fruit mixed with the berry compote on bottom and buttery crust really make this a great treat that really isn't too bad for you...(I mean c'mon, its still pie). I've been playing with different pie crusts recently and really liked the way this one flakes out. In a food processor, add your flour and salt with cubed, chilled butter. Slowly drizzle in more water than you think and let the processor bind the dough together, much more than most pie doughs call for. Knead together to form ball.

Once the dough has been refrigerated, you can knock out your filling. In a small saucepan, add diced strawberry, peach, nectarine and apricot and stew down until soft. Once cooked (maybe 10 minutes) puree in a blender and chill.

Roll out your pie crust and place in your Pyrex Pie Pan. Blind bake at 375 for about 12 minutes on top of your Baking Steel. Remove pie crust from oven and pour filling on bottom of crust. At this point, the fruit has naturally thickened like gelatin almost from the pectin that is in them. Fan thin slices of all your stone fruit around in the lovely circle pattern and return to oven for 14 minutes more. The Baking Steel give you an amazing bottom crust and regulates the cooking of the pie so nicely that you'll never need to put that "tin foil contraption" around your crust again.

Pie Dough

2 1/2 cups AP Flour

1 teaspoon kosher salt

2 sticks unsalted butter, cut into 1/4-inch cubes

6 tablespoons cold water

Procedure

1. Combine flour and salt in food processor. Pulse chilled butter into flour.

2. Once butter is in, drizzle ice water into bowl and pulse more. (30 seconds until starts to ball).

3. Remove from bowl and combine into large disk, wrap in plastic and chill for 30 minutes before rolling out.

-Craig

Stone Fruit Pie
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