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1
Finely grind pecans in processor.
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2
Add 2 1/4 cups flour, 1/2 cup sugar, grated orange peel and salt and process until well blended.
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3
Add butter and process until mixture resembles coarse meal.
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4
Using on/off turns, blend in enough water by tablespoonfuls to form moist clumps.
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5
Gather dough together and divide into 2 pieces, 1 slightly larger than the other.
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6
Flatten into disks; wrap each disk in plastic and chill 1 hour.
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7
(Dough can be prepared 2 days ahead.
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8
Keep refrigerated.
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9
Let dough soften slightly at room temperature before rolling out.)
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10
Position rack in bottom third of oven and preheat to 375F.
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11
Combine 1 1/3 cups sugar, orange marmalade, cornstarch, orange peel and allspice in large bowl.
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12
Add all berries and toss gently.
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13
Roll out larger dough disk on floured surface to 13-inch round.
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14
Transfer dough to 9-inch-diameter glass pie dish.
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15
Trim overhang to 1 1/2 inches.
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16
Roll out remaining dough disk on floured surface to 12-inch round.
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17
Cut dough into fourteen 1/2-inch-wide strips.
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18
Mound filling in crust.
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19
Arrange 7 dough strips atop filling, spacing evenly.
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20
Form lattice by placing remaining dough strips atop and at right angle to first 7 strips.
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21
Trim ends of dough strips even with overhang of bottom crust.
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22
Fold strip ends and overhang under, pressing to seal and forming high-standing rim.
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23
Brush lattice with egg glaze.
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24
Sprinkle with remaining 1 tablespoon sugar.
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25
Line baking sheet with foil; place on bottom of oven under rack to catch any drippings.
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26
Place pie on rack and bake until crust is golden brown and filling bubbles thickly, covering crust edge with aluminum foil if browning too quickly, about 1 hour 15 minutes.
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27
Transfer pie to rack to cool.
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28
Serve pie slightly warm or at room temperature.
