Blueberry Peach Pie

8–10 servings

prepPrepare pie crust recipe through step 5
prepAdjust oven rack to lower third position
prepPreheat oven to 425°F / 218°C
prepPlace baking sheet on bottom oven rack
6 cups / 950 g peeled chopped peaches, cut into 1-inch chunks	Combine peaches, blueberries, sugar, cornstarch, flour, cinnamon, allspice & lemon juice	Bake 425°F / 218°C, 20 min; reduce to 375°F / 190°C, shield edges, bake 45–50 min until filling bubbles throughout	Cool on rack at least 5 hours before slicing
1 1/2 cups / 210 g fresh blueberries
3/4 cup / 150 g granulated sugar
3 tablespoons / 23 g cornstarch
2 tablespoons / 25 g all-purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 tablespoon / 15 ml fresh lemon juice
reserved juice from filling, reduced	Reduce reserved juice over low heat 1–2 min, cool 5 min, pour over filling
1 tablespoon / 14 g cold unsalted butter, cut into small cubes	Dot cold butter on top of filling
1 large egg beaten with 1 tablespoon / 15 ml milk (egg wash)	Brush egg wash on lattice crust, sprinkle coarse sugar (optional)

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