Apricot, Cherry and Peach Pie

This pie is spectacular!

Apricot, Cherry, and Peach Pie
Adapted from Martha Stewart Baking Handbook

Filling:
1 pound fresh peaches, pitted and sliced into wedges
1 pound fresh apricots, pitted and sliced into wedges
1 pound of fresh cherries (sweet, such as Bing), stemmed, pitted, and halved
¾ cup granulated sugar (use 2/3 for a more tart pie)
3 tablespoons corn starch
¼ teaspoon kosher salt
2 tablespoons lemon juice (about 1 lemon)
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream

In a large bowl, toss together the fruit. Add the sugar, cornstarch, salt, and lemon juice. Toss to combine.

Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400 degrees F.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan and unfold to fit the pan.

Spoon the fruit mixture and any juices into the pie shell, slightly mounding the fruit in the center. Dot with butter. Brush the rim of the pie shell with water. Add the top crust either whole or in lattice strips. Crimp edges.

In a small bowl, whisk together the egg yolk and cream. Brush onto the top crust being careful not to let it pool. Generously sprinkle the entire surface with sugar.

Place pie on a parchment-lined baking sheet. Bake until the crust begins to turn golden, about 20 minutes. Reduce the oven temperature to 350 degrees F. Continue baking, rotating sheet halfway through, until the crust is deep golden brown, about 40 – 50 minutes more.

Cool completely before serving.