Diva Tasting: Fruit Pie…

Fruit Pie


  • 2 Pie Crusts; Pre-Made

  • 2 Cups Pitted Sour Cherries

  • 3 Nectarines, Pitted And Chopped

  • 3 Fresh Apricots, Pitted And Sliced

  • 5/8 Cup Turbinado Sugar

  • 1 Pinch Ground Cinnamon

  • 1 Tablespoon Cornstarch

  • 2 Tablespoons All-Purpose Flour

  • 2 Tablespoons Butter, Cut Into Pieces

  • 1 Teaspoon Water

  • 1 Egg Yolk


  1. Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.

  2. Place one pie crust in 9 inch pie pan.  Roll out the other half of the dough. Set aside.

  3. To Make Pie Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the second pastry on top and crimp edges Place a small X in the middle of the top crust to vent. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the pastry top–not the edges.

  4. Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F. (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.

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