Deep Dish Blackberry Peach Double Crust Pie

Use a 10-inch extra-deep pie pan.

Prepare pastry and refrigerate until firm enough to roll.

Meanwhile , blanch the peachesbring 2-3 quarts of water to a boil in a large pot.

Using a slotted spoon , lower the peaches into the boiling water one at a time.

Count to 15 , then remove the peach.

Let it cool briefly , then just slide off the skin.

After you slip off the skins , slice peaches into a large measuring cup.

You will need 4 cups.

Combine the sliced peaches , blackberries , and cup sugar in a large bowl.

Toss to combine.

Set aside for 15 minutes.

Roll out bottom crust on lightly floured waxed paper with floured rolling pin.

Invert pastry over 10-inch extra-deep pie pan.

Center , and peel off the paper.

Gently tuck the pastry into the pan without stretching it.

Let edges overhang.

Place in refrigerator for 15 minutes.

In a small bowl , mix 3 tablespoons sugar with the cornstarch.

Stir the mixture into the fruit along with the nutmeg , lemon juice , and lemon zest.

Preheat oven to 400.

Roll out to.

double crust pie crust, peaches, fresh blackberries, sugar, cornstarch, ground nutmeg, fresh lemon juice, lemon zest, unsalted butter, milk