Nectarine and Apricot Pie

Ingredients

• All-purpose flour (2 1/2 cups)
• Granulated sugar (1/2 cup)
• Salt (1/2 teaspoon)
• Unsalted butter (1 cup, cold and cubed)
• Ice water (6-8 tablespoons)
• Nectarines (4, pitted and sliced)
• Apricots (4, pitted and sliced)
• Lemon juice (1 tablespoon)
• Cornstarch (2 tablespoons)
• Cinnamon (1 teaspoon)
• Turbinado sugar (2 tablespoons (for topping))
• Egg (1, beaten (for egg wash))

Instructions

1. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold cubed butter and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a separate bowl, combine the sliced nectarines, sliced apricots, lemon juice, cornstarch, and cinnamon. Toss until the fruit is evenly coated. Allow this mixture to sit for 10 minutes to draw out the juices.
5. On a lightly floured surface, roll out one of the dough disks into a circle large enough to fit your pie dish. Transfer the rolled dough to the pie dish and gently press it into the bottom and sides.
6. Pour the fruit mixture into the pie crust, spreading it evenly.
7. Roll out the second dough disk into a circle and place it over the fruit filling. Trim any excess dough and crimp the edges to seal the pie.
8. Brush the top crust with beaten egg and sprinkle with turbinado sugar for a delightful crunch.
9. Make a few small slits on the top crust to allow steam to escape during baking.
10. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
11. Remove from the oven and let cool for at least 1 hour before serving.