Just Peachy Pie

Directions

1. 1
   Combine flour and salt in a large mixing bowl.
2. 2
   Add the butter, and using a pastry cutter or knife, work the butter into the flour, until the mixture resembles a coarse meal.
3. 3
   Add 1 tablespoon of ice water at a time into the mixture, combining with a fork, until the dough just begins to stick together.
4. 4
   Divide the dough into 2 portions and form each into a ball.
5. 5
   Flatten each ball into a disk and wrap tightly in plastic wrap.
6. 6
   Refrigerate at least 2 hours or overnight before using.
7. 7
   Preheat the oven to 400 degrees. Roll out 1 disk of Pate Brisee and fit into a pie pan, leaving a 1-inch overhang. Chill in the refrigerator until ready to fill.
8. 8
   In a large bowl, combine the peaches, sour cherries, and lemon juice.
9. 9
   In a separate bowl, combine the sugar, tapioca, cinnamon, nutmeg, and salt.
10. 10
    Add the sugar mixture to the fruit, and mix to incorporate.
11. 11
    Roll out the remaining Pate Brisee disk, and cut into 1.5-inch strips, using a lattice cutter.
12. 12
    Pour fruit mixture into the prepared pie pan, piling fruit in the center. Dot with butter.
13. 13
    Weave the strips of dough into a lattice pattern. Crimp edges as desired.
14. 14
    Chill pie in refrigerator for at least 20 minutes. In the meantime, whisk together the egg and heavy cream.
15. 15
    Brush the chilled pie with the egg wash, and sprinkle with sanding sugar.
16. 16
    Bake on the bottom rack of the oven for 50-60 minutes, rotating halfway through, until the crust is brown and the filling is bubbling.
17. 17
    Allow to cool before serving. Enjoy!