Deep-Dish Peach-Blackberry Pie
Serves: 1 (9-inch) deep-dish pie
 
Ingredients
  • All-purpose flour, for dusting
  • 2 recipes Basic Pie Dough (recipe follows), divided
  • 4 cups sliced peeled fresh peaches
  • 1 pound fresh blackberries
  • 1 tablespoon fresh lemon juice
  • cup plus 1 tablespoon sugar, divided
  • 1⁄4 cup cornstarch
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄8 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cubed
  • 1 large egg yolk
  • 2 teaspoons water
Instructions
  1. Preheat oven to 375°.
  2. On a lightly floured surface, roll 1 portion of Basic Pie Dough into a 12-inch circle. Press dough into bottom and up sides of a 9-inch deep-dish pie plate, letting excess extend over sides of plate.
  3. In a large bowl, combine peaches, blackberries, and lemon juice.
  4. In a small bowl, whisk together 1⁄2 cup sugar, cornstarch, salt, cinnamon, and nutmeg. Sprinkle sugar mixture over fruit; gently toss to coat. Spoon into prepared crust. Scatter butter on top.
  5. On a lightly floured surface, roll remaining Basic Pie Dough into a 12-inch circle. Cut dough into 1⁄2- to 1-inch-wide strips. Arrange strips over filling in a lattice design, trimming to fit. Fold edges of bottom crust under, and crimp as desired.
  6. In another small bowl, whisk together egg yolk and 2 teaspoons water. Brush dough with egg wash, and sprinkle with remaining 1 tablespoon sugar.
  7. Bake until golden brown and bubbly, about 55 minutes, loosely covering with foil during final 10 minutes of baking to prevent excess browning. Let cool completely on a wire rack, about 6 hours.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/deep-dish-peach-blackberry-pie/