Stone Fruit Pie

Stone Fruit Pie

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 all-purpose flour and cornstarch to achieve the same crispy tenderness. I love freezing fruit at its peak--sliced, sugared, and juicy, with tapioca added--so that a blast of summer is at my fingertips in the dead of winter." See the recipe for Stone Fruit Pie »Anna Stockwell

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 all-purpose flour and cornstarch to achieve the same crispy tenderness. I love freezing fruit at its peak — sliced, sugared, and juicy, with tapioca added — so that a blast of summer is at my fingertips in the dead of winter." If it's winter and you haven't frozen your own stone fruits, you can buy the pre-frozen, bagged versions readily available at most groceries.