Stone Fruit Pie

• 2 cups fresh or frozen pitted tart cherries, thawed
• 3 medium nectarines, chopped
• 3 apricots, sliced
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons plus 2 cups all-purpose flour, divided
• 1/8 teaspoon ground cinnamon
• 1 teaspoon salt
• 3/4 cup plus 2 tablespoons cold butter, divided
• 6 to 7 tablespoons ice water
• 1 large egg yolk
• 1 teaspoon water

1. Preheat oven to 400u0b0. In a small bowl, combine the cherries, nectarines, apricots, sugar, cornstarch, 2 tablespoons flour and cinnamon; set aside.
2. In another bowl, combine salt and remaining flour; cut in 3/4 cup butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough into two portions so that one is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate; transfer pastry to pie plate. Add filling; dot with remaining butter.
3. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. In a small bowl, whisk egg yolk and water; brush over lattice top.
4. Bake 45-50 minutes or until filling is bubbly and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

cherries, nectarines, sugar, cornstarch, flour, ground cinnamon, salt, cold butter, water, egg yolk, water

Taken from www.tasteofhome.com/recipes/stone-fruit-pie/ (may not work)