-
1
Combine flour and salt in a large mixing bowl.
-
2
Add the butter, and using a pastry cutter or knife, work the butter into the flour, until the mixture resembles a coarse meal.
-
3
Add 1 tablespoon of ice water at a time into the mixture, combining with a fork, until the dough just begins to stick together.
-
4
Divide the dough into 2 portions and form each into a ball.
-
5
Flatten each ball into a disk and wrap tightly in plastic wrap.
-
6
Refrigerate at least 2 hours or overnight before using.
-
7
Preheat the oven to 400 degrees. Roll out 1 disk of Pate Brisee and fit into a pie pan, leaving a 1-inch overhang. Chill in the refrigerator until ready to fill.
-
8
In a large bowl, combine the peaches, sour cherries, and lemon juice.
-
9
In a separate bowl, combine the sugar, tapioca, cinnamon, nutmeg, and salt.
-
10
Add the sugar mixture to the fruit, and mix to incorporate.
-
11
Roll out the remaining Pate Brisee disk, and cut into 1.5-inch strips, using a lattice cutter.
-
12
Pour fruit mixture into the prepared pie pan, piling fruit in the center. Dot with butter.
-
13
Weave the strips of dough into a lattice pattern. Crimp edges as desired.
-
14
Chill pie in refrigerator for at least 20 minutes. In the meantime, whisk together the egg and heavy cream.
-
15
Brush the chilled pie with the egg wash, and sprinkle with sanding sugar.
-
16
Bake on the bottom rack of the oven for 50-60 minutes, rotating halfway through, until the crust is brown and the filling is bubbling.
-
17
Allow to cool before serving. Enjoy!
