Peach, Apricot, and Cherry Pie
We like this pie a little on the tart side; if you prefer a sweeter taste, increase the granulated sugar to 3/4 cup. To keep the dough from getting soggy, fill the pie shell just before you’re ready to cover with top crust.
Recipe information
Yield
makes one lattice-topped 9-inch pie
Ingredients
Preparation
Step 1
On a piece of parchment generously dusted with flour, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim dough to a 1/2-inch overhang all around. Roll out remaining disk of dough in the same manner; transfer (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
Step 2
In a large bowl, toss together peaches, apricots, and cherries. Add the granulated sugar, cornstarch, salt, and lemon juice; toss to combine. Remove baking sheet from the refrigerator; transfer dough to a clean work surface. Using a pastry cutter (preferably fluted) or sharp knife, cut dough into 3/4- to 1-inch-wide strips.
Step 3
Spoon the fruit mixture and any juices into the chilled pie shell, mounding fruit slightly in the center. Dot with butter. Brush the rim of the pie shell with water. Weave a tight lattice of dough strips on top of the fruit. Using kitchen scissors, trim dough strips to a 1/2-inch overhang; gently press top and bottom pieces together to seal. Fold edges over or under, and crimp edge as desired. In a small bowl, whisk together egg yolk and cream; brush on lattice and edge of pie shell, being careful not to let it pool. (If you have any scraps of dough, cut out some pretty shapes to place on top of lattice; adhere them with egg wash.) Generously sprinkle entire surface with sanding sugar. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat the oven to 400°F, with the rack in the lower third.
Step 4
Place pie on a parchment-lined baking sheet. Bake until the crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350°F. Continue baking, rotating sheet halfway through, until the crust is deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more. Transfer to a wire rack to cool completely. The pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
