Peachberry Pie

Directions

1. 1
   Set oven to 450°F. Roll out 1 pie crust and lay on the pie pan (you can also use a store-bought crust that's already in a pan).
2. 2
   Peel peaches. This is the part that takes the longest but it really isn't all that complicated. I first learned how to concasse (peel) a tomato in Culinary 101 and I had a sneaky suspicion that the same technique would work for peaches. I was right.
3. 3
   To peel the peaches, put a big pot of water on the stove and get it boiling. Have a bowl of ice water ready, too. Then cut a small 'X' in the bottom of the peaches and drop them 3 or 4 at a time into the boiling water. Leave them in the water for 2 or 3 minutes, then fish them out and drop them in the ice water. Use a small paring knife to help you pull the skins right off. Here's a tip: The riper your peaches are, the less time they need in the water.
4. 4
   Once all the skins are off, slice them and toss in a big bowl with the blueberries, lemon zest and juice, and all the dry ingredients.
5. 5
   Mix together and tumble into the pie crust. Set aside. Roll out the remaining crust and cut it into about 1/2-inch strips; you will need about 8 to 10 strips to cover the pie.
6. 6
   Now let's make that lattice. First use the egg to make a wash and brush the edges of the pie to help the strips stick. Place 6 strips across the pie. Pull down every other strip and place the new strip across the pie, then put the strips back in place.
7. 7
   Pull down the other 3 strips and place the next new strip across the pie. Continue to do this till you have 4 strips going across the pie. (I hope I explained the clearly enough. It's really very simple, just take a look at the pictures in the blog post for a better idea.) Once all your pie strips are in place, use a fork dipped in the egg wash to secure the crust, then take a knife to cut off any excess dough. Finally, brush the top of pie dough with the egg wash.
8. 8
   Pop the peachberry pie in the 400°F oven for 15 minutes. Turn the oven temperature down to 350°F and bake for another 40 to 45 minutes till the crust is brown and the filling is hot and bubbly.