Drupey Pie Recipe

Ingredients
<br>- 2 cups all-purpose flour
<br>- 1 teaspoon salt
<br>- .791 cup butter
<br>- 7 tablespoons ice water
<br>- 2 cups pitted sour cherries
<br>- 3  nectarines, pitted and chopped
<br>- 3  fresh apricots, pitted and sliced
<br>- ⅝ cup turbinado sugar
<br>- 1 pinch ground cinnamon
<br>- 1 tablespoon cornstarch
<br>- 2 tablespoons all-purpose flour
<br>- 2 tablespoons butter, cut into pieces
<br>- 1 teaspoon water
<br>- 1  egg yolk
<br><p></p>Directions
<br>step 1: Preheat oven to 425 degrees F (220 degrees C).  Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- .791 cup butter
- 7 tablespoons ice water
- 2 cups pitted sour cherries
- 3 nectarines, pitted and chopped
- 3 fresh apricots, pitted and sliced
- ⅝ cup turbinado 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

Directions
step 1: Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
step 2: 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.
step 3: 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.
step 4: 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.

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