Just Peachy Pie - Brisee

Method

• Combine flour and salt in a large mixing bowl.
• Add the butter, and using a pastry cutter or knife, work the butter into the flour, until the mixture resembles a coarse meal.
• Add 1 tablespoon of ice water at a time into the mixture, combining with a fork, until the dough just begins to stick together.
• Divide the dough into 2 portions and form each into a ball.
• Flatten each ball into a disk and wrap tightly in plastic wrap.
• Refrigerate at least 2 hours or overnight before using.
• 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.
• In a large bowl, combine the peaches, sour cherries, and lemon juice.
• In a separate bowl, combine the sugar, tapioca, cinnamon, nutmeg, and salt.
• Add the sugar mixture to the fruit, and mix to incorporate.
• Roll out the remaining Pate Brisee disk, and cut into 1.5-inch strips, using a lattice cutter.
• Pour fruit mixture into the prepared pie pan, piling fruit in the center. Dot with butter.
• Weave the strips of dough into a lattice pattern. Crimp edges as desired.
• Chill pie in refrigerator for at least 20 minutes. In the meantime, whisk together the egg and heavy cream.
• Brush the chilled pie with the egg wash, and sprinkle with sanding sugar.
• 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.
• Allow to cool before serving. Enjoy!