Step #1
Preheat oven to 425F degrees F (220 degrees C).
Step #2 Place cherries, nectarines & apricots into a colander to drain off any excess liquid.
Step #3 To Make Dough: In a medium bowl, mix flour & salt.
Step #4 Cut 3/4 c of butter into flour mixture until it resembles coarse crumbs.
Step #5 Pour in one tbsp of water at a time until the dough sticks together.
Step #6 Add extra water if necessary.
Step #7 Divide dough into two parts.
Step #8 Roll out one half toa circle 1/8 of an inch thick, then place this in a 9 inch pie pan.
Step #9 Roll out the other half of the dough & cut into long strips about 1/2 inch wide.
Step #10 Set aside.
Step #11 To Make Filling: Place the drained fruit mixture into a medium bowl, cinnamon, Stir in the sugar, cornstarch & flour; pour this into the prepared pie pan.
Step #12 Dot with the remaining two tbsps of butter.
Step #13 Arrange the pastry strips into a lattice top & crimp edges.
Step #14 In a small bowl, whisk together the egg yolk & tsp of water, & use a pastry brush to coat just the lattice strips--not the edges.
Step #15 Bake in the preheated oven & bake for 25 mins, until the crust begins to brown.
Step #16 Reduce the heat to 350 degrees F (175 degrees C) & bake for an extra 20 to 25 mins.
Step #17 Remove from oven & let cool a bit before serving.
Print Recipe
