The most delicious stone fruit pie made with aprium and plumcots! These two flavorful stone fruits, blended together, create a colorful and juicy fruit pie!
Are you wondering what an Aprium or a Plumcot is? They are a non-GMO cross between a plum and an apricot. The best of the two and a summer superstar fruit!
This pie is filled with sweet stone fruit flavor but offers a unique twist on the average peach pie. Not only does it look gorgeous, it tastes even better!
The colors are beautiful and blended together to make stone fruit pie and they couldn’t be better. This is truly one of my favorite pies I’ve ever made. It’s so unique and is a must-try this summer!
The pie is decorated with a sliced plumcot because I couldn’t resist the color of them. It’s so vibrant inside and made just the most beautiful pattern and added much-needed color to the top of the crumble.
Serve this with vanilla ice cream for the perfect summer dessert! I promise you will absolutely love this pie!
What is a Plumcot and an Aprium?
A plumcot is a fruit bursting with juicy sweetness, not very bitter, just sweet, and resembles more of a plum. They have a stunning pink color inside and a very cool, speckled skin. Taste-wise, plumcots are about 50% plum and 50% apricot.
Apriums have a strong apricot flavor with a hint of plum. The outside resembles more of apricot and they have a pretty yellow color inside. Taste-wise they are about 75% apricot and 25% plum.
Facts About Aprium and Plumcot
- Available mid to late July at Kroger
- Healthy Snack
- Good Source of Vitamin A &C
The flavor is sweet, like a plumcot with a slight tartness from the aprium. It’s combined with all-spice, orange juice zest, and vanilla extract. All of the ingredients go perfectly together. The citrus in the orange juice brings out each flavor note in the aprium and plumcot.
More Pie Recipes You’ll Love
- Canned Peach Pie
- The Best Real Lemon Pie
- Sweet Potato Pie
- Banana Pudding Pie
- Chocolate Chip Cookie Pie
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Stone Fruit Pie
Ingredients
Pie Filling
- 4 cups apriums and plumcots, or any stone fruit, peeled and sliced
- 1 tbsp orange juice
- 2 tsp orange zest
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/2 tsp allspice
- 1/2 tsp salt
- 1 tbsp unsalted butter, cubbed
- 1 egg, whisked for
Crumble Topping
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 tsp allspice
- 1/2 tsp salt
- 3/4 cup butter , cubbed
Instructions
- Follow directions for making the best pie crust! Shape it in the pie dish with a thick crust and then store it in the refrigerator until it’s ready to be filled.
- Place a baking sheet inside the oven on the lowest rack. Preheat the oven to 425 degrees (with the baking sheet in there). You will bake the pie on the baking sheet.
- In a medium bowl, add the plumcots and apriums with the orange juice and zest, sugar, all spice, salt and flour.
- Slowly fold the ingredients together until the sugar and flour are mixed.
- Add the ingredients into the cold, prepared pie crust.
- Place a few small pieces of the cubed butter inside.
- Beat an egg with a fork and brush the pie crust really well with the egg wash. This will give the pie crust a golden brown texture.
- In another bowl, combine flour, brown sugar, all-spice, salt, and a cubed butter.
- Using your hands, break up the butter and mixture ingredients until it becomes a crumble.
- Top the pie with the crumble and place the pie into a preheated oven on top of the heated baking sheet.
- Bake at 425 degrees for 20 minutes. Then, lower the oven temperature to 375 degrees and bake for another 25 minutes until the crust is golden brown and the middle is bubbly.
- Let the pie cool to room temperature, about 2 hours or even overnight, and before serving add slices of plumcots to the top to make a beautiful design.
- Serve with vanilla ice cream and enjoy!
Beautiful pie with so many fresh delicious flavors!
Wow this turned out amazing! Thank you!
Thank you Allyson!
What a delicious pie!! My family devoured it.
Thank you Aimee!! So glad you and your family liked it!
This looks so yummy. I’ll need to sneak it in before peach season ends!
Best, Nikki
https://www.pastrybynikki.com/post/berry-pink-gf-pancakes