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1
1.
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2
Prepare the pie dough as directed through Step 4, rolling out the bottom crust to fit a 9-inch pie plate.
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3
Roll out the top crust and place it on a plate.
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4
Wrap both crusts and chill until ready to use.
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5
2.
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6
Combine the peaches, blackberries, lemon juice and salt; set aside.
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7
Combine the ginger, flour and brown sugar; toss with the fruits.
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8
Let rest for 1 hour.
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9
Preheat the oven to 350F.
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10
3.
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11
Combine the egg white and water in a small bowl.
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12
Remove the pie crusts from the refrigerator.
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13
Brush some of the egg-white mixture over the bottom and sides of the bottom pie crust to prevent sogginess.
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14
Add the fruit filling, mounding the peaches in the center.
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15
4.
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16
Cover the filling with the top crust.
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17
Trim the overhang to 1 inch.
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18
With water, moisten the edges of the crusts where they meet, then press together lightly and turn under.
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19
Crimp the edges decoratively.
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20
Cut 6 decorative steam slits in the top crust.
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21
Brush the top crust lightly all over with the remaining egg-white mixture.
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22
Sprinkle lightly with the granulated sugar.
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23
5.
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24
Place the pie on the center rack of the oven and bake until it is golden and the juices are bubbling, about 60 to 70 minutes.
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25
Let the pie cool on a rack before serving just slightly warm or at room temperature.
