-
1
If you havent already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.
-
2
While the pastry chills, blanch the peaches.
-
3
After you slip off the skins, slice the peaches into a large measuring cup; youll need 4 cups.
-
4
(Reserve any remaining peaches for another use.)
-
5
Combine the sliced peaches, blackberries, and 1/2 cup of the sugar in a large bowl.
-
6
Toss well to combine and set aside for 15 minutes.
-
7
On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 13 1/2-inch circle with a floured rolling pin.
-
8
Invert the pastry over a 9 1/2- to 10-inch extra-deep-dish pie pan, center, and peel off the paper.
-
9
Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge.
-
10
Place in the refrigerator for 15 minutes.
-
11
In a small bowl, mix the remaining 3 tablespoons sugar with the cornstarch.
-
12
Stir the mixture into the fruit along with the nutmeg, lemon juice and lemon zest.
-
13
Preheat the oven to 400 degrees F.
-
14
On another sheet of lightly floured waxed paper, roll the other half of the pastry into an 11 1/2-inch circle.
-
15
Turn the filling into the chilled pie shell.
-
16
Smooth the fruit with a spoon and dot with the butter.
-
17
Lightly moisten the rim of the pie shell.
-
18
Invert the top pastry over the filling, center, and peel off the paper.
-
19
Press the top and bottom pastries together along the dampened edge.
-
20
Trim the pastry with scissors or a pairing knife, leaving an even 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge.
-
21
Poke several steam vents in the top of the pie with a fork or pairing knife.
-
22
Put a couple of the vents near the edge of the crust so you can check the juices there later.
-
23
To glaze the pie, lightly brush the pastry with milk and sprinkle with sugar.
-
24
Place the pie on the center oven rack and bake for 30 minutes.
-
25
Reduce the oven temperature to 375 degrees F and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward.
-
26
Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch any drips.
-
27
Continue to bake until the juices bubble thickly at the steam vents and the top is golden brown, 35 to 45 minutes.
-
28
If the top starts to get too dark, cover it with loosely tented aluminum foil during the last 15 minutes.
-
29
Transfer the pie to a wire rack and let cool for at least 2 hours before serving.
