Nectarine-Cherry (or any-fruit) Pie

From Sur La Table.

• 2 portions of pie dough
• 6 medium (2 1/4 lb) nectarines
• 1/2 cup dried cherries
• 2 tbsp light brown sugar
• 1/4 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1 tbsp (1/2 oz) lemon juice
• 1 tsp lemon zest
• 1 large egg yolk
• 2 tbsp milk or cream

Optional fruits: apples, blackberries, apricots, plums

1. Roll out one portion of pie dough and transfer into a 9" pie pan. Chill until ready to use. Roll out the other portion of the dough for either a lattice cut (rectangular) or full cover (circular). Transfer to a baking sheet and chill until ready to use.
2. Rinse the nectarines and pat dry. Use a paring knife to cut each in half, remove the pit, and dice each half into 1/2" pieces. Transfer to a large bowl. Add the cherries, sugar, flour, cinnamon, lemon juice, and zest. Gently toss with a spatula until the fruit is evenly coated.
3. Scrape the filling into the chilled pie shell. Cover with the other pie dough portion. Refrigerate the pie for 30 minutes, but no longer than 1 hour.
4. Preheat the oven to 400 F. In a small bowl, beat the egg yolk with the milk or cream to create an egg wash, then use the pastry brush to lightly glaze the lattice and outside edge of the pie crust. Sprinkle the top with 1-2 tsp of brown or white sugar.
5. Bake pie for 50-60 minutes, until the crust is golden brown and the fruit is bubbling and tender. Transfer to a cooling rack and allow the pie to cool for 40-60 minutes. Serve warm or at room temperature.