Peach And Blackberry Pie

Instructions

• Make the crust: Add the flour, granulated sugar, and salt to the bowl of a food processor and pulse to combine.
• Add the cubed butter and pulse until the butter is incorporated and broken down to the size of peas.
• Add the buttermilk and pulse until the dough just comes together.
• Gather the dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
• Make the filling In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla), cornstarch, lemon zest, cinnamon, and a pinch of salt.
• Remove the pie dough from the refrigerator. Divide into two equal portions and roll each out to a ⅛-inch (3 cm)-thick round.
• Transfer one round of pie dough to a pie plate and trim the edges, making sure none hangs over the edge. Chill in the refrigerator until ready to use.
• Cut the second pie crust 20 ½-inch (1 cm) long strips.
• Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust on top with the dough strips.
• In a bowl, whisk together the egg and water until well-combined. Brush the top of the crust with the egg wash, then sprinkle with turbinado sugar.
• Chill the pie in the refrigerator for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Bake the pie for 50–55 minutes, or until the crust is golden brown.
• Let pie sit at room temperature for at least 3 hours before serving.
• Enjoy!