Fresh Cherry and Apricot Pie

I was planning on making a cherry pie with a packet of fresh cherries...But the cherry was a little less so I added some Apricots ...the quantity below yields a small pie sufficient for serving 4 people... Addition of Apricots was really good and we all liked it very much....

Fresh Cherry and Apricot Pie

Ingredients:
½ cup Sugar

1 ½ tbsp Cornstarch
¼ tsp Cinnamon
A small pinch of salt
1 ¼ cup pitted Fresh cherries
1 ¼ cup peeled and pitted Apricots, cut in to small pieces
1 ½ tsp fresh Lemon juice
¼ tsp grated Lemon zest
Mostly Butter Pastry
1 tbsp Butter, cut up

Method:

• Preheat oven to 425F. In a large bowl, combine sugar, cornstarch, cinnamon and salt. Stir in cherries, apricots, lemon juice and lemon zest.
• On a lightly floured surface, roll out larger pastry disk into a 1/8 inch thick round. Fold into half and ease gently into a small pie pan. Unfold dough, letting pastry overhang edge. Spoon cherry-apricot filling into pie shell and dot with butter.
• Roll out remaining pastry disk into a 1/8 inch thick round. Cut into ¾ inch wide strips and arrange in a lattice pattern on top of filling, fold edge of bottom pastry up over ends of stripes, building a high edge. Seal and flute.
• Place pie on a cookie sheet and bake 15 minutes. Reduce oven temperature to 375F. bake 40-45 minutes longer, or until bubbly in center and crust is golden. Transfer to a wire rack. Serve warm or at room temperature.

Mostly Butter Pastry
Ingredients:
1 ½ cups flour
¼ tsp salt
6 tbsp cold butter, cut up
3 tbsp solid vegetable shortening
3-4 tbsp ice water

Method:

• In a medium bowl, combine flour and salt. Add butter and shortening, tossing gently, until all pieces are coated with flour. With pastry blender or 2 knives, or in food processer or electric mixture, cut in butter and shortening until mixture resembles fine crumbs. Add ice water, 1 tbsp at a time, drizzling over flour mixture, then tossing vigorously with a fork or pulsing or beating very briefly, just until dough begins to hold together.
• Turn dough out onto smooth surface and gather gently into a ball. Shape dough into 2 balls, one slightly larger than the other. Tightly wrap dough in plastic wrap and flatten into 1 or 2 disks. Refrigerate 1 hour or overnight.