Rosemary-Lemon Blueberry Peach Pie

  On Saturday, I hosted a game night for several ladies. As you know when you are hosting a game night you must provide delicious nibbles, cocktails and, in my case, pie. I had purchased a ginormous container of blueberries earlier in the week. I also had several peaches on hand. So the decision was made for me. Now, I love fruit pies a lot. And I especially like them when there is more than one fruit involved. As it happens, blueberry-peach is maybe my favorite.
  There are a few quirky aspects to this pie. For one, I choose to flavor the filling with one sprig of fresh rosemary, freshly ground nutmeg, lemon zest and lemon juice. Don't be afraid of the rosemary. It adds a nice depth of flavor but is not overbearing. I also used only brown sugar for sweetener. As you can see in the photo above, I also sprinkled brown sugar on the lattice top.
  I was very pleased with how this pie turned out. The gaming ladies seemed to really enjoy it as well. And there are a few pieces left over...for breakfast. Nothing is better than fruit pie for breakfast!

For the Crust:

(This is my go-to double pie crust.)

2 and1/2 cups flour
1 tsp salt
2 sticks of COLD unsalted butter, cubed
1/4-1/2 cup ICE water (If you are feeling adventurous you can use vodka.)

 By hand: In a large bowl combine the flour and salt. Add the COLD cubed butter and combine using a pastry blender or two knifes. You want to do this quickly so the butter stays cold. Your goal here is to create something that looks like large cornmeal, with the bits of butter still visible.
 Next drizzle in about half of the ICE water. Give it a light and quick mix with a fork. The dough should start looking like a shaggy mess of a ball. Add more water by tbsp until the mass has just started to make a ball that sticks together.
  At this point, pour the ball onto a floured surface. With your hands, quickly form it into a disk. Cut the disk in half. Wrap each half in cling wrap and refrigerate for at least an hour.  These disks can be made ahead. They will stay fresh for about a week.

  When you are ready to use, roll out a bottom crust from one of the disks. Line your pie plate and refrigerate for 15-30 minutes. This is a good time to make your filling. Preheat your oven to 400 F.

Make a small x in the bottom of six peaches. Blanch the peaches in boiling water for one minute.

After you have blanched the peaches put them in a ice water bath. This makes peeling them a snap!

Peel your peaches.

Slice them and put them in a large bowl.

Add two cups of blueberries.

Add 3/4 cup brown sugar, 3 and1/2 tbsp of cornstarch, juice of 1/2 lemon, zest of 1/2 lemon,  1 sprig of rosemary finely chopped, and 1/4 tsp of freshly grated nutmeg. Mix well.

Pour the fruit and the fruit juices into the chilled pie crust.

Quickly roll out the second disk of dough. Cut into lattice strips using a sharp knife or pastry roller.  Arrange your lattice strips on top of the fruit. Fold under the pieces and pinch them together with the bottom crust. 

Bake for twenty minutes at 400 F. Reduce heat to 350 F and bake for about 1 hour.  Or until juices start to ooze everywhere. Oh that reminds me, you may want to line your oven with tin foil.

For the Filling:

6 peaches, peeled and sliced
2 cups blueberries
3/4 cup brown sugar
3 and 1/2 tbsp cornstarch
juice from 1/2 lemon
zest from 1/2 lemon
1 sprig fresh rosemary, finely chopped
1/4 tsp freshly grated nutmeg
heavy cream for brushing on lattice
brown sugar for dusting lattice

  Add all of the ingredients to a large bowl and mix until well combined. Pour the contents of the bowl into a prepared bottom pie crust. Add the lattice top. Roll under the lattice pieces and pinch them together with the bottom crust. Brush the lattice top with heavy cream. Sprinkle with brown sugar.

Bake in a preheated 400 F over for 20 minutes. Reduce heat to 350 F. Bake for an hour. Or until filling is oozing and crust is golden brown.

Let the pie cool a bit. Then eat and enjoy!!