Apricot Raspberry Pie

This blushing apricot raspberry pie is scented with lemon and vanilla in an all-butter flaky pie crust.

• 2 ⅔ cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup + 2 tbsp very cold butter diced
• ½ cup cold water
• ¼ cup ice
• 1 tablespoon apple cider vinegar or white vinegar
• 1 egg
• 1 splash milk
• turbinado sugar for sprinkling

• ¾ cup granulated sugar
• ¼ cup corn starch
• 1 vanilla bean seed scraped out
• ½ teaspoon ground cinnamon
• 1 pinch salt
• 5 to 6 apricots quartered
• 2 medium ripe peaches sliced about ¾ inch thick
• 6 oz fresh raspberries
• juice of half a lemon