-
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.
