1 cup fresh or frozen pitted tart cherries, thawed
1 large nectarine, chopped
2 apricots, sliced
1/3 cup sugar
1-1/2 teaspoons cornstarch
1 tablespoon plus 1 cup all-purpose flour, divided
Dash ground cinnamon
1/2 teaspoon salt
7 tablespoons cold butter, divided
3 to 4 tablespoons ice water
1 egg yolk
1 teaspoon water
In a small bowl, combine the cherries, nectarine, apricots, sugar, cornstarch, 1 tablespoon flour and cinnamon; set aside.
In another bowl, combine salt and remaining flour; cut in 6 tablespoons butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one half to fit a 7-in. pie plate; transfer pastry to pie plate. Add filling; dot with remaining butter.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. In a small bowl, whisk egg yolk and water; brush over lattice top. Bake at 400° for 40-45 minutes or until filling is bubbly and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.