1-First, make the crust by blending 1 1/4 cups all-purpose unbleached flour, 1/2 tablespoon sugar, and 1/2 teaspoon salt in a food processor. Add 4 ounces of very cold unsalted butter cut into 1/2-inch cubes and pulse until pea-sized pieces form. Then, add 4 to 6 tablespoons of ice water one at a time, pulsing until the dough clumps together about 5 tablespoons usually does it. Form the dough into a disk, wrap it in plastic, and refrigerate for 45 minutes to 1 hour for that perfect flakiness.

2-Next, preheat your oven to 425°F (220°C) and beat 1 egg for the egg wash. Slice 1 lb of apricots into 1/2-inch slices. In a medium bowl, gently mix the apricots, 1 cup pitted cherries, 1/4 cup sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract. Roll the chilled dough into a 12-inch circle on parchment paper and transfer it to a rimmed baking sheet.

3-Arrange the apricot slices in concentric circles on the dough, leaving a 1.5 to 2-inch border, then add the cherries on top. Discard any excess fruit juices to prevent overflow, and dot the fruit with 1/2 tablespoon unsalted butter. Fold the dough edges over the fruit, pinching to seal and patching any cracks. Brush the crust with the beaten egg and sprinkle with extra sugar and cinnamon.

4-Bake for 18 to 22 minutes until the crust is golden and the juices are syrupy, then cool for 15 minutes before serving. For more fruit dessert inspiration, check out our strawberry rhubarb pie filling recipe if you love seasonal flavors. Remember my tip: Serve it warm with vanilla ice cream for an extra treat!