Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 2/3 cup unsalted butter (cold, cut into cubes)
  • 6 to 8 tablespoons ice water
  • 3/4 cup + 1 tablespoon granulated sugar for filling
  • 6 tablespoons all-purpose flour (spooned & leveled) for filling
  • 3/4 teaspoon ground cinnamon for filling and additional for topping
  • 1/8 teaspoon ground allspice
  • 3 cups sliced, peeled fresh peaches (about 5 medium peaches)
  • 1 and 1/2 cups fresh blueberries (210g)
  • 1 tablespoon unsalted butter (cut into tiny pieces)
  • 1 egg, beaten

Instructions:

  1. Follow my homemade pie crust recipe through step five.
  2. In a large bowl, whisk together ¾ cup granulated sugar, flour, ½ teaspoon cinnamon, and allspice.
  3. Gently fold in the sliced peaches and blueberries until well combined. Set aside.
  4. Preheat your oven to 400°F (204°C).
  5. Roll out one disc of chilled dough on a floured surface into a circle about 12 inches in diameter.
  6. Carefully place rolled dough into a 9-inch pie dish, smoothing it down gently.
  7. Spoon fruit filling into the prepared crust and dot with small pieces of butter.
  8. Roll out second disc of chilled dough into another 12-inch round.
  9. Cut strips about 1 inch wide using a pastry wheel or sharp knife.
  10. Weave strips over filling by alternating them over and under each other; press edges to seal.
  11. Brush lattice top lightly with beaten egg—avoid excess to prevent scrambling on top!
  12. Mix remaining ¼ teaspoon cinnamon with tablespoon sugar; sprinkle mixture over crust.
  13. Place pie on a baking sheet and bake at 400°F for 20 minutes.
  14. Lower temperature to 375°F (190°C) without removing from oven; bake an additional 30–35 minutes until golden brown.