Blackberry Peach Pie

Combine 2 1/2 cups all purpose flour (315 grams), 1 teaspoon salt, and 1 tablespoon granulated sugar in a large bowl.

Meanwhile, cut 2 sticks (8 ounces) cold unsalted butter into cubes and place in a separate bowl. Place both bowls (flour mixture and butter) in the freezer to chill.

Remove butter and flour from the freezer. Working quickly, use a pastry cutter or your fingers to incorporate the butter into the dry ingredients until butter resembles the size of small peas.

Using a spatula, slowly stir in 1/2 cup ice water. Use your hands to knead the dough briefly to form a ball, adding an additional tablespoon of water at a time if more is required.

Divide the dough in half, wrap tightly in plastic wrap, and chill in the refrigerator.

Bring a medium saucepan of water to a boil.

Using a paring knife, make a small X on the bottom of each peach and carefully drop them into the boiling water. Allow to poach, then remove and place in a large bowl of ice water.

Using a paring knife, carefully peel the skin from the peaches and set aside.

Once all peaches have been peeled, remove pits and slice into approximately 1/3 inch slices. Place in a large bowl.

Add 1 cup fresh blackberries to the peaches and toss with 1/2 lemon juice.

In a separate bowl, combine 1/4 cup lightly packed brown sugar, 1/4 cup granulated sugar, 3/4 teaspoon ground cinnamon, few gratings of fresh nutmeg, 1/8 teaspoon salt, and 2 tablespoons cornstarch. Add this mixture to the fruit and stir to thoroughly coat. Set aside.

Preheat oven to 425 degrees F.

After the dough has chilled, remove one disc of dough (for the bottom pie crust). Place dough on a well-floured surface, dust with more flour, and roll out evenly into a large, approximately 12-13 inch diameter disc, rotating continuously. Fold into quarters and transfer to the pie dish to unfold. Using a knife or kitchen scissors, trim any remaining overhang to one inch. Brush off any excess flour with a pastry brush.

Repeat the procedure above with the remaining dough to form the top pie crust. Trim any overhang to the diameter of the pie dish.

Fold the rim of the bottom crust over the top and crimp using a fork or your fingertips.

Using a sharp paring knife, make several approximately 1-inch vents in the pie dough.

Place the pie dish on a foil-lined baking sheet and bake in the preheated oven.

Turn down oven temperature to 375 degrees F and continue to bake until the crust is golden brown. If the crust begins to brown too quickly, cover with a foil tent for the remainder of baking time.

Serve warm with a big scoop of vanilla ice cream, or allow to cool completely if you prefer a thicker, less runny pie.