Drupey Pie

Ingredients

• 3  apricots fresh pitted sliced
• 2 tablespoons butter cut into pieces
• 2 cups cherries sour pitted
• 1 tablespoon cornstarch 
• 1  egg yolk 
• 2 tablespoons flour all-purpose
• 1 pinch ground cinnamon 
• 7 tablespoons water 
• 3  nectarines pitted chopped
• 1 teaspoon salt 
• 0.6 cup sugar 
• 1 teaspoon water 

Equipment

• bowl
• oven
• whisk
• colander
• pastry brush
• pie form

Directions

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