- 4 cups (680 grams) fresh peeled and sliced peaches (about 6 peaches)
- 1 1/2 cups (200 grams) fresh blueberries
- 3/4 cup (150 grams) granulated sugar*
- 1/4 cup (40 grams) cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 tablespoon unsalted butter, diced
- Double crust pie dough
- 1 large egg yolk
- 1 tablespoon heavy cream or whole milk
- Turbinado or coarse sugar, for sprinkling
Make the filling:
In a large mixing bowl, combine the peaches, blueberries, and granulated sugar. Allow to sit at room temperature for at least 30 minutes to 1 hour to macerate, until juices have collected at the bottom of the bowl.
Strain out the juices into a small saucepan for 5 minutes. Return fruit back to mixing bowl. Place the saucepan on the stove over medium high heat and cook until the juices are reduced and syrupy, about 5 minutes. Set aside to cool.
Pour the mixture back over the fruit. Add in the cornstarch, lemon juice, cinnamon, and salt and toss to combine. Set aside.
Prepare the dough:
Remove the smaller of the two disks of pie dough and let sit at room temperature for up to 5 minutes, or until slightly pliable.
Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Use your hands to cup the edges of the dough to keep it smooth and prevent cracks. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into about a 12-inch circle with a 1/8-inch thickness.
Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin. Do not stretch the dough. Trim edges to 1-inch with scissors. Cover and place in the fridge.
Remove the other piece of dough from the fridge and repeat the above, rolling out to a 13-inch circle. Using a pastry wheel, cut 2-inch wide strips. You should have 5-6 strips. Reroll and cut the scraps to have as many strips as needed. If the dough becomes too warm to handle, transfer to a cutting board or baking sheet and refrigerate until firm again.
Assemble the pie:
Pour the fruit mixture into the refrigerated pie shell, flattening and adjusting to make it fit evenly. Dot with the pieces of butter. Brush the edges of the chilled pie shell lightly with water.
Place 3 to 4 strips of pie dough over the filling, spacing evenly. Fold back every other strip then place. Place a long strip of dough down the center. Unfold the other strips the fold back up the opposite strips. Place another piece down. Repeat this weaving process until you have a lattice shape. Trim the lattice pieces so they’re more flush with the border of the pie.
Tuck the edges up and over to create an border, sealing everything together by pressing with your fingers. Use your fingers to make a deep crimping pattern. Transfer to the freezer for 15 to 30 minutes.
Meanwhile adjust the oven rack to the lower third position. If you have one, place a baking stone or steel on the oven rack to help the bottom crust remain crispy. Preheat the oven to 400°F
In a small bowl, whisk together the egg yolk and cream. Remove pie from freezer. Brush all over with egg wash. Sprinkle generously with turbinado sugar. Bake on a parchment lined rimmed baking pan until the edges are lightly brown, about 25 minutes.
Reduce heat to 375°F and continue baking for another 45 to 55 minutes, or until the edges are deeply brown and the filling is bubbling. If the edges become too dark, use a pie shield or foil to protect them from the heat. Glass and ceramic pie pans will take longer to bake than metal.
Cool completely before serving. Store leftovers wrapped in foil for up to 1 day at room temperature. Or store covered in the fridge for up to 5 days. Reheat in a 325°F for 5 to 10 minutes.