I love pie. Apple pie made from Michigan apples hand-picked in an orchard on a crisp Saturday afternoon in fall. Pumpkin pie with extra cinnamon and nutmeg, crowned with a dollop of cream whipped by hand. Lemon meringue pie, Meyer lemons juiced for its filling. Blackberry pie at the height of summer, a scoop of vanilla ice cream alongside. And now, blueberry-peach pie.
Preheat the oven to 450 degrees. Roll out one pie crust and press it into the bottom of a 9″ pie plate, leaving a one-inch overhang. Heap the filling into the pie plate and top with the second crust, trimming its overhang to match the bottom crust. Fold the edges under, and crimp by pressing your index finger firmly into the dough all the way around the perimeter (but not so firmly that you press a hole into the dough). Using a small, sharp knife, cut several vents in the top crust. Place the pie plate on a baking sheet, and place in the over. Bake for 15 minutes to set the crust, then lower the temperature to 350 degrees, and bake for 35 minutes more. Take the pie from the oven and using a pastry brush, bruch the beaten egg over the pie crust, taking care to get the edges. Sprinkle the top of the pie with raw cane sugar (the larger crystals look especially pretty). Bake 10 minutes more. Cool and serve with vanilla ice cream or whipped cream.