ASSEMBLE THE PIE

1. Remove the Basic All Butter Pie Dough disks from the refrigerator and set them on the counter at room temperature to soften while you prepare the filling.
2. Rinse and drain the stone fruit, then slice into ¼” thick slices and place in a large bowl. Top with granulated sugar, brown sugar and almond extract. Gently stir together to combine. Allow to sit for 15 minutes so the juices begin to release from the fruit. Add the tapioca flour and gently mix until fully absorbed into the juices.
3. Lightly dust a clean surface with powdered sugar. Gently flatten the almond paste log into a round disk, then use a rolling pin to roll it into a 10" round. Set aside.
4. Once the dough disks have softened just enough to leave a thumbprint indention in the top, it’s ready to roll. On a lightly floured surface, roll the first disk into an 11" round and ⅛” - ¼” thick.
5. Carefully roll the dough round around the rolling pin, then unroll it over a 9" round pie dish. Press it down into the base of the pie dish, leaving a 1" overhang all the way around. Trim the edges evenly, then tuck the overhanging edge underneath itself and press to form an even ring around the edge of the pie dish.
6. Place the almond paste round directly centered on top of the pie shell base and carefully nestle it into the shell up the sides.
7. Roll the second dough disk into an 11” round ⅛” - ¼” thick. Using a straight edge ruler and a pizza cutter or sharp knife, cut the dough into 1" wide strips. You should get around 9-10 strips. *If the dough strips are getting too soft, place them on a lined baking sheet and chill in the fridge for a few minutes to firm back up.
8. Use a slotted spoon to transfer the stone fruit filling into the bottom shell. Form a mound that is taller in the center of the pie. Then dot the top of the filling with ¼” butter bits.

WEAVE THE LATTICE

1. Arrange half of the dough strips vertically over the filling, evenly spaced. Use the longer strips in the center and the shorter strips towards the edges.
2. Gently fold back every other vertical strip halfway, then lay a long strip across the pie, horizontally over the vertical strips. Unfold the vertical strips to their original position, over the top of the horizontal strip.
3. Repeat the process, this time folding back the vertical strips that weren't folded back the first round. Lay another horizontal strip, then fold the vertical strips back to their original positions.
4. Repeat the process with the remaining half of the pie until you have a fully weaved lattice.
5. Trim dough strips down to a 1” overhang. Then gently tuck the strips under and around the bottom crust and gently press together to seal. 
6. Gently brush the entire surface with the egg wash and sprinkle with turbinado or sparking sugar.

CHILL & BAKE

1. You can bake right away, but I highly recommend freezing the pie whole so it will retain its shape when baked. I like to freeze for at least 1 hour before baking. If you can't, at least freeze the pie while the oven preheats.
2. Preheat the oven to 400° F.
3. Place pie on a lined baking sheet. Bake at 400°F for 20 minutes, then lower the temperature to 350° and bake for another 45-55 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crust turns a deep golden color.
   *If baking a frozen pie, it may take an additional 15-20 minutes to bake thoroughly. You can test to see if it's ready by inserting a toothpick or skewer between the lattice. If the stone fruit feels soft, it's ready. If it’s still pretty firm, keep baking until the fruit is soft.
4. Place the pie on a cooling rack and allow it to cool for at least 1-2 hours before cutting, I know it's hard to wait.
5. Slice and serve with fresh whipped cream or a scoop of vanilla ice cream.