drupey pie

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup butter
• 7 tablespoons ice water
• 2 cups pitted sour cherries
• 3 nectarines, pitted and chopped
• 3 fresh apricots, pitted and sliced
• 5/8 cup sugar
• 1 pinch ground cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, cut into pieces
• 1 teaspoon water
• 1 egg yolk

Recipe

Cook Time: 50 mins Ready Time: 1 hr 50 mins


• preheat oven to 425 degrees f (220 degrees c). place cherries, nectarines and apricots into a colander to drain off any excess liquid.
• to make dough: in a medium bowl, combine flour and salt. cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. pour in one tablespoon of water at a time until the dough sticks together. add additional water if necessary. divide dough into two parts. roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. roll out the other half of the dough and cut into long strips about 1/2 inch wide. set aside.
• to make filling: 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.
• 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. remove from oven and let cool a bit before serving.