Stone Fruit Lattice Pie

So guess what. We made a lattice-top pie! And it was so easy!

(Easy as pie?)

Note: You must simultaneously drink chocolate milk out
of a mason jar while whisking the egg wash.

Stone Fruit Lattice Pie

Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

1 cup unsalted butter, cut into pieces

4-6 tablespoons cold water

Filling: 

7-10 sliced stone fruits (we used white peaches, nectarines, plums and apricots)

2 tablespoons brown sugar

1 tablespoon lemon juice

1. Mix the flour, salt, and sugar together in a medium bowl.

2. Add the butter and combine, using a pastry cutter, two knives, or a food processor, until the largest pieces of butter are pea-sized.

3. Add the water, one tablespoon at a time, and form the dough into a ball.

4. Divide the dough into two flat disks. Put plastic wrap over the dough and refrigerate for 1 hour. 

5. Meanwhile, cut up the fruit and mix with the brown sugar and lemon. 

6. Preheat the oven to 425 degrees fahrenheit. Once the dough has been refrigerated, roll out the disks and place one into the pie plate. Trim the edges and, if desired, crimp the edges. Put the filling in the pie.
7. Cut the remaining rolled-out dough into strips. We used this guide to help us through the lattice top, and it was very helpful.
8. Optional: Whisk one egg and brush onto the lattice top. Sprinkle with sugar.
9. Bake the pie for 55 minutes or until the crust is golden and the fruit is soft and bubbly.