Peachberry Pie

For the dough:

1. Cut the butter into small cubes and put in a bowl with 2 cups of flour. Mix together using a pastry cutter or your hands – this may take a little while, but keep the butter cold! You are finished when it is almost all combined, but there are still some pea-sized chunks of butter.

2. Add the salt to the flour and butter, then add the cold water in small batches, using just enough to allow the dough to come together.

3. Form the dough into two even-sized disks, wrap each in plastic and place in the refrigerator for at least 15 minutes, or until ready to roll out.

For the filling:

1. Peel the peaches and cut into slices. Cut the tops off the strawberries and cut into quarters, if large. Put all of the fruit, including the blueberries, into a large bowl.

2. Add remaining flour, brown sugar, nutmeg, vanilla, and cinnamon to the fruit. Mix all together and let sit while you roll out the dough.

Putting it all together:

1. Preheat the oven to 350 degrees.

2. Roll out one disk into a circle slightly larger than your pie pan. Place in bottom of ban, and remove extra that hangs over the edges.

3. Pour fruit mixture into pan with dough. It is okay if it piles high.

4. Roll out second disk and cut into strips to create a lattice over the top of the fruit. Or, leave as a circle and place over the fruit, cutting slits for the steam to escape.

5. Beat egg with a little bit of water to make an egg wash. Paint over the top of the pie, on the crust, so that it browns. Sprinkle the white sugar on top of the egg wash.

6. Bake for about an hour and a half, or until the pie has set and the filling isn’t runny. Remove and let cool for 10 minutes before serving.