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A carefully woven lattice is the crowning glory of a summer pie, providing a tempting glimpse of the sweet fruit within through the slatted golden crust. For a different fruit filling, begin by substituting the fruits with apples, blackberries, apricots, or plums.

Roll out one recipe of the pie or tart dough. Transfer to a 9-inch pie pan and chill until ready to use. Firmly shape the other recipe of dough into a small rectangle, and then roll it into a 14 by 12-inch rectangle that is about 1/8 inch thick, trimming if necessary to reach the right dimensions. Carefully fold the dough rectangle into quarters, transfer it to a baking sheet, unfold and chill until ready to use.

Rinse the nectarines and pat dry. Use a paring knife to cut each in half, remove the pit, and dice each half into 1/2 inch pieces. Transfer to a large bowl. Pit and cut cherries in half, add the cherries to the nectarine pieces. Add the sugar, flour, cinnamon, lemon juice and zest. Gently toss with a spatula until the fruit is evenly coated.

Scrape the filling into the chilled pie shell. From the chilled rectangle of the dough, create a lattice. (Please refer to the information listed at the front of this recipe packet). Refrigerate the pie for 30 minutes but no longer than 1 hour.

Preheat the oven to 400 degrees and position a rack in the bottom third of the oven. In a small bowl, beat the egg yolk with the milk or cream to create an egg wash, then use the pastry brush to lightly glaze the lattice and outside edge of the pie crust. Sprinkle the top with the 1 to 2 teaspoons sugar. Bake for 50 to 60 minutes, until the crust is golden brown and the fruit is bubbling and tender (test with the tip of a paring knife). Transfer to a cooling rack and allow the pie to cool for 40 to 60 minutes. Serve warm or at room temperature with crème fraiche, almond crème, or vanilla ice cream.