Stone Fruits Are a Good Excuse to Make Pies

Not up for a lattice crust? Go with galettes, cobblers, and crisps

Photo: bhofack2/iStock/Getty Images Plus

Fruit pies are a joyful way to celebrate peak-season produce in all its glory.

Perfectly ripe and in-season fruit usually needs very little sugar. Avoid making the pie too sweet or thick so the fruit retains its character.

Most fruit pies are double-crusted, and flaky pie crust is the classic foundation. Feel free to tinker as you like: a crumb topping is an easy substitute for the top crust. And you never really need a bottom crust — without one, your pie becomes a cobbler, crisp, or crumble, which are just as tasty.

Peach or Other Stone Fruit Pie

Makes: One 9-inch pie, enough for about 8 servings
Time: About 1½ hours

Perfectly ripe fruit is crucial to the success of this pie, and it’s hard to beat peaches, nectarines, or apricots: all interchangeable.

Ingredients

• About 2 pounds peaches (6 to 10 peaches, depending on size)
• 1 tablespoon fresh lemon juice
• About ½ cup sugar, more if the peaches aren’t quite ripe, plus a little for the top
• 1½ tablespoons…