Fresh Peach, Apricot And Bing Cherry Pie

• Pie Crust Dough for 9 inch pie plate (use your favorite dough recipe)
• 1 pound fresh peaches, peeled, pitted and sliced into 1/4-inch-thick-slices
• 1/2 pound fresh, ripe apricots, pitted and sliced into approximately 6 pieces
• 1 1/2 pound fresh bing cherries, pitted and sliced in half
• 2/3 cup evaporated cane juice sugar
• 1/8 cup light brown sugar
• 3 tablespoons small granulated tapioca
• Juice of one orange (approx. 4 tablespoons)
• Egg white, lightly beaten
• Sugar for sprinkling

1. Make your favorite pie dough and roll it out to fit a 9 inch pie dish with a round top and bottom. Place the bottom piece of dough into the pie dish and reserve the top until after pie is filled. Chill dough until ready to fill.
2. Make an "x" in the bottom of each peach and submerge in boiling water for 1 minute to loosen skin. Let cool briefly and then peel skin off peaches. You may want to peel your apricots in the same way.
3. In a large bowl, gently mix sliced peaches, apricots, cherries, cane sugar, brown sugar, tapioca and orange juice.
4. Pour fruit mixture into the prepared pie dish. Make lattice top, cover fruit mixture and crimp to seal edges.
5. Lightly beat egg white with a teaspoon of water. Brush lattice top with beaten egg whites.
6. Bake at 350 degrees for 1 hour or until top is golden brown and contents are bubbling.
7. Let cool and enjoy.

pie crust, peaches, bing cherries, cane juice sugar, light brown sugar, tapioca, orange, egg, sugar

Taken from www.epicurious.com/recipes/member/views/fresh-peach-apricot-and-bing-cherry-pie-52367821 (may not work)