Here’s another simple fruit pie from the MSBH that knocks it clear out of the park. So good!
Apricot, peaches, and pitted sweet cherries make up the filling.
And a batch of pâte brisée makes up the crust. It’s really quite straightforward.
The topping is a lattice formation, which I rushed through making because I was pressed for time. My lattice pieces are horribly inconsistent in size!
The MSBH takes a very devil-may-care attitude towards the edging, instructing you to just do whatever your want with it. I opted to pinch everything together and score with a fork – quick and easy, if not a little hurried looking.
Then it’s brushed with an egg wash, sprinkled with sanding sugar, and baked for about an hour.
The trio of apricots, peaches, and cherries are inspired – one of the best pies of my summer!