Cornmeal adds a little crunch and lots of flavor to the delicious pastry that holds this pie. Make sure the apricots are sweet and ripe; check for a fragrant aroma and a slight give when pressed gently. Serve the slices warm with vanilla ice cream.
 
DOUGH
6 tablespoons unsalted butter, chilled, cut up
1/2 cup sugar
2 egg yolks
1 cup all-purpose flour
1/3 cup cornmeal
1/2 teaspoon salt
 
FILLING
2 lb. ripe apricots, quartered
1 cup pitted sweet cherries, such as Queen Anne or Bing
1 tablespoon kirsch, Grand Marnier or brandy, if desired
3/4 cup sugar
1/3 cup all-purpose flour
2 tablespoons apricot preserves, large pieces removed
 
1. Process butter and 1/2 cup sugar in food processor 10 to 12  seconds or until well-blended. Add egg yolks; process 3 to 4 seconds or until combined. Whisk 1 cup flour, cornmeal and salt in small bowl; add to butter mixture, pulsing 10 to 12 seconds or until combined and dough looks damp and crumbly.
 
2. Turn out onto lightly floured surface; shape into flat round, adding additional flour if dough is sticky. Roll into 12-inch round; line 9-inch pie pan with dough. Trim to 1-inch overhang; fold dough under, even with edge of pan. Press down gently to seal; crimp edge.

3. Heat oven to 400°F. Toss apricots, cherries and kirsch in medium bowl to moisten fruit. Combine 3/4 cup sugar and 1/3 cup flour; sprinkle over fruit, tossing to coat. Pour fruit into crust. Cover edges with foil.
 
4. Bake 15 minutes. Reduce oven temperature to 375°F.; bake an additional 35 to 40 minutes or until juices are bubbly and fruit is tender.
 
5. Microwave preserves in small microwave-safe bowl 20 to 30 seconds or until warm; brush over warm fruit.
 
TIP If the crust sticks to the pan at room temperature, warm the pie in a 300°F. oven for 5 to 10 minutes before serving.

8 servings

PER SERVING: 385 calories, 10.5 g total fat (6 g saturated fat), 5 g protein, 71.5 g carbohydrate, 75 mg cholesterol, 155 mg sodium, 3.5 g fiber