berry-pie-200x150.jpgWith a really close-weave lattice, lots of egg wash (although don’t let it pool) and a generous amount of sanding sugar, this pie is totally gorgeous. And did we mention delicious? Peaches, apricots and sweet Bing cherries in season can just about substitute for a cool breeze rolling through Sag Harbor or a beach on Big Sur. Alright, this may take a little imagination, but when these flavors come together, not all that much.

The Crust

Penelope’s Ultimate Pie Crust for a double crust pie

The Filling

  1. 1 lb fresh peaches, pitted and sliced into ¼ inch slices
  2. 1 lb fresh apricots, pitted and sliced
  3. 1 lb fresh sweet cherries, stemmed, pitted and halved
  4. ⅔ cup granulated sugar
  5. 3 tbs cornstarch
  6. ¼ tsp coarse salt
  7. juice of 1 lemon
  8. 2 tbs unsalted butter, cut into bits
  9. 1 large egg yolk
  10. 1 tbs heavy cream
  11. sanding sugar

Preheat the oven to 400°

In a large bowl, toss together the peaches, apricots and cherries

Add the granulated sugar, cornstarch, salt and lemon juice

Using a pastry cutter, cut the dough into ¾ wide strips

Spoon the fruit mixture into the chilled bottom pie crust

Dot with butter

Brush the rim of the pie crust with water

Weave a tight lattice crust of dough strips, leaving a ½ inch overhang

Press top and bottom crusts together

Fold the edges under and crimpIn a small bowl, whisk together the egg yolk and cream

Brush the egg wash on the lattice and edges of pie crust

Sprinkle surface with sanding sugar

Freeze for half an hour

Place in the middle of the rack, on the lower third of the oven

Bake until the crust turns golden, about 20 minutes

Reduce the temperature to 350°

Bake until the crust is deep golden brown and the juices are thickened and bubbling, about 40 to 50 minutes more

Transfer to a wire rack to cool completely