Cherry Peach Pie

Prepare dough, can be made up to 3 days ahead, keep chilled

1. Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined.
2. Add butter, pulse until mixture resembles coarse sand with some larger pieces remaining.
3. Add ice water by the tablespoonful, pulsing after each addition, until evenly moistened and dough holds together when squeezed.
4. Pat into a 1″ thick disk and wrap tightly in parchment paper or plastic. Chill at least 1 hour.

Prepare filling and assembly

1. Preheat oven to 200 degrees C.
2. Toss peaches, cherries, cornstarch, lemon zest, cinnamon, and (67g) sugar in a large bowl.
3. Unwrap dough and roll out on a lightly floured sheet of parchment to a 12″ round.
4. Arrange fruit on top, leaving a 1″ border. Lift dough edges u and over fruit, pleating as needed.
5. Using parchment paper, side the pie onto a baking sheet, chill 10 minutes in fridge.
6. Brush top of pastry with egg and sprinkle with sugar. Dot filling with butter.
7. Bake pie until fruit is softened and crust is deep golden brown, start from 35-40 minutes and check.
8. Serve warm or at room temperature with vanilla icecream and or with roasted nuts of your preference.