Peach, Apricot, and Cherry Pie

• All-purpose flour, for dusting
• Pate Brisee (page 224)
• 1 pound fresh, ripe peaches, pitted and sliced into 1/4-inch-thick wedges
• 1 pound fresh, ripe apricots, pitted and sliced into sixths
• 1 pound fresh sweet cherries (such as Bing), stemmed, pitted, and halved
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon coarse salt
• Juice of 1 lemon (about 2 tablespoons)
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon heavy cream
• Sanding sugar (or granulated sugar), for sprinkling

1. On a piece of parchment generously dusted with flour, roll out one disk of dough to a 12-inch round.
2. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges.
3. Trim dough to a 1/2-inch overhang all around.
4. Roll out remaining disk of dough in the same manner; transfer (on parchment) to a baking sheet.
5. Chill pie shell and dough until firm, about 30 minutes.
6. In a large bowl, toss together peaches, apricots, and cherries.
7. Add the granulated sugar, cornstarch, salt, and lemon juice; toss to combine.
8. Remove baking sheet from the refrigerator; transfer dough to a clean work surface.
9. Using a pastry cutter (preferably fluted) or sharp knife, cut dough into 3/4- to 1-inch-wide strips.
10. Spoon the fruit mixture and any juices into the chilled pie shell, mounding fruit slightly in the center.
11. Dot with butter.
12. Brush the rim of the pie shell with water.
13. Weave a tight lattice of dough strips on top of the fruit.
14. Using kitchen scissors, trim dough strips to a 1/2-inch overhang; gently press top and bottom pieces together to seal.
15. Fold edges over or under, and crimp edge as desired.
16. 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.
17. (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.
18. Freeze or refrigerate pie until firm, about 30 minutes.
19. Meanwhile, preheat the oven to 400F, with the rack in the lower third.
20. Place pie on a parchment-lined baking sheet.
21. Bake until the crust begins to turn golden, about 20 minutes.
22. Reduce oven temperature to 350F.
23. 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.
24. Transfer to a wire rack to cool completely.
25. 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.

flour, brisee, peaches, sweet cherries, granulated sugar, cornstarch, coarse salt, lemon, unsalted butter, egg yolk, heavy cream, sanding sugar

Taken from www.epicurious.com/recipes/food/views/peach-apricot-and-cherry-pie-390313 (may not work)