A delicious sweet pie full of fresh fruits.
Inspired by Deborah Madison's Seasonal Fruit Desserts
If you lack buttermilk for the crust, you can omit it, or try subbing sour cream or plain yogurt (the acids in cultured dairy promote tender flakiness, but aren't essential).
For the flakiest dough and a well-set, sliceable pie, allow 5-7 hours from start to finish, which is mostly inactive chilling/baking/cooling time. (The dough can be made ahead and chilled for up to 2 days, or frozen for up to 2 months.)
I give two options for making extra-flaky dough: fraisage, and folding (details in the recipe, below). I always do both now, since it doesn't take much more time and effort, and results in a shatteringly-crisp, tender crust. But feel free to be lazy and stop after you've added the ice water.
Also feel free to swap out other types of fruit for the apricots and cherries (I give some suggestions in the post, above), though the amounts of sugar and tapioca may need adjusting. 6 tablespoons of tapioca make this pie sliceable; reduce the amount to 4 or 5 tablespoons if you prefer a softer set.
A scoop of ice cream (suggestions also above) turns a slice of this pie into a spiritual experience.
Nutritional values are based on one of eight servings.