KITCHEN TIP: Although this recipe may seem intimidating, each step can be done in advance, and the pie can be assembled right before you eat. We used a mix of apricots, peaches, and plums, but you can use any single stone fruit or combination of them that you like. Peeling the fruit is optional as well. If you don’t have a 15×10-inch cast-iron baking pan, the pie can be made in a traditional metal baking sheet of the same size.