![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Fbhmw1D6to6-0NUDX-Mp7aiG7pU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/659299-550427baa3674c86bbd27f51d38843d0.jpg)
Ingredients
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2 cups all-purpose flour
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1 teaspoon salt
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.79100000858307 cup butter
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7 tablespoons ice water
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2 cups pitted sour cherries
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3 nectarines, pitted and chopped
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3 fresh apricots, pitted and sliced
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⅝ cup turbinado sugar
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1 pinch ground cinnamon
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1 tablespoon cornstarch
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2 tablespoons all-purpose flour
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2 tablespoons butter, cut into pieces
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1 teaspoon water
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1 egg yolk
Directions
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Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
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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.
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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.
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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.
Nutrition Facts (per serving)
423 | Calories |
22g | Fat |
53g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 423 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 14g | 68% |
Cholesterol 82mg | 27% |
Sodium 450mg | 20% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 3g | 10% |
Total Sugars 23g | |
Protein 5g | 10% |
Vitamin C 8mg | 9% |
Calcium 40mg | 3% |
Iron 2mg | 12% |
Potassium 301mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.