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1
To make Crust: Pulse flour, sugar, lemon zest, salt, and cinnamon in food processor until combined.
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2
Add butter, and pulse until mixture is crumbly.
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3
Drizzle in vinegar and 6 to 8 Tbs.
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4
ice water; pulse until dough holds together when pressed.
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5
Divide dough into 2 disks.
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6
Wrap in plastic wrap, and chill at least 1 hour.
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7
To make Filling: Fill large pot or bowl with at least 4 quarts ice water.
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8
Fill large stockpot with 6 to 8 quarts water, and bring to a boil over high heat.
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9
Score an 'x' on bottom of each nectarine with sharp knife.
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10
Drop 3 nectarines into water 30 to 60 seconds, or until skin starts to peel back from the 'x.'
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11
(If using smaller pot and less water, drop in 2 nectarines at a time.)
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12
Remove with slotted spoon, and plunge into ice water 3 to 4 minutes, or until cool.
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13
Repeat with remaining nectarines.
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14
Peel and slice nectarines.
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15
Toss together nectarines, sugar, tapioca flour, and lemon juice in large bowl.
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16
Scrape seeds from vanilla bean into bowl, and stir in blackberries.
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17
Preheat oven to 400F.
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18
Let dough stand at room temperature 10 minutes.
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19
Roll out 1 dough disk on well-floured work surface to 12-inch circle.
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20
Lay dough in 9-inch pie plate.
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21
Roll out remaining dough disk to same dimensions.
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22
Spoon fruit into pie plate, and top with remaining dough disk.
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23
Crimp edges to seal; brush top crust with milk, then sprinkle with raw sugar, if using.
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24
Cut decorative vents on pie top.
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25
Bake 30 minutes.
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26
Reduce heat to 375F, and bake 40 to 50 minutes more, or until crust is deeply golden and fruit filling is bubbling.
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27
Let pie rest 1 to 2 hours before serving.
