Rustic Peach and Pluot Pie

Rustic Peach and Pluot Pie:
* 2 large, ripe peaches cut into 1/2 inch slices
* 3 medium, ripe pluots cut into 1/2 inch slices
* 4 tbsp sugar
* pinch salt
* 1/2 tsp vanilla extract
* 1 tbsp flour
* 2 tbsp apricot preserves
* 1 frozen/thawed pie crust
* turbinado sugar for decorating

1. Combine the first 6 ingredients and let the fruit macerate.
2. Pile the fruit into the middle of the thawed crust and pinch the edges towards the middle.
3. Dust with water and turbinado sugar.
4. Bake at 400 degrees F for 25-30 min.
5. Heat the leftover macerated fruit juice in a small pan on the stove, add the preserves and a few tbsp of water, and heat until a glaze forms.
6. Drizzle over the baked pie.