Seasonal Stone Fruit Medley Pie

As soon as stone fruit season hits, you’ll be looking for ways to use them in everything — and this peach-topped pizza is bound to be your new summer obsession.

Ingredients

For the crust:

• 2½ cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 6–8 tbsp ice water
• Or use your favorite store-bought pie dough (2 rounds).

For the filling:

• 6 cups mixed stone fruits (e.g., peaches, plums, nectarines, cherries), pitted and sliced
• ¾ cup sugar (adjust based on fruit sweetness)
• 2 tbsp cornstarch (or arrowroot starch)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon (optional)
• Pinch of salt

For finishing:

• 1 egg + 1 tbsp water (egg wash)
• Coarse sugar for sprinkling (optional)

Directions

1. Make the pie dough: In a large bowl, mix flour, sugar, and salt. Cut in the butter using a pastry blender or your fingers until it resembles coarse crumbs. Add ice water, 1 tbsp at a time, until the dough just comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
2. Prepare the filling: In a large bowl, gently toss the sliced stone fruits with sugar, cornstarch, lemon juice, vanilla, cinnamon (if using), and salt. Let sit for 10–15 minutes while you roll out the dough.
3. Assemble the pie: Preheat oven to 400°F (200°C). On a floured surface, roll out one dough disc and line a 9-inch pie dish. Pour in the fruit filling. Dot with small cubes of butter if desired.
4. Roll out the second disc for the top: you can lay it on whole, cut into strips for a lattice, or get creative with cut-outs. Seal and crimp the edges. Brush the crust with egg wash and sprinkle with coarse sugar.
5. Bake: Place the pie on a baking sheet (to catch drips) and bake for 20 minutes at 400°F, then reduce heat to 350°F and bake for another 30–40 minutes, or until golden brown and bubbly. If the crust browns too quickly, cover with foil.
6. Cool and serve: Let the pie cool for at least 2 hours before slicing to allow the filling to set.

Pro Tip

• Mix sweet and tart fruits (e.g., peaches with plums or apricots) for depth of flavor.
• A bit of almond extract complements stone fruits beautifully.
• Serve with vanilla ice cream or whipped cream for a summery treat.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.