Peach Blackberry Pie

Directions

1. Prepare the pie dough for a 9-inch double-crust pie as directed through Step 5, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and place it on a plate. Wrap both crusts and refrigeratetill ready to use.
2. Combine the peaches, blackberries, lemon juice and salt; set aside. Combine the ginger, flour and brown sugar; toss with the fruits. Let rest for 1 hour. Preheat the oven to 350 degrees.
3. Combine the egg white and water in a small bowl. Remove the pie crusts from the refrigerator. Brush some of the egg-white mix over the bottom and sides of the bottom pie crust to prevent sogginess. Add in the fruit filling, mounding the peaches in the center.
4. Cover the filling with the top crust. Trim the overhang to 1 inch. With water, moisten the edges of the crusts where they meet, then press together lightly and turn under. Crimp the edges decoratively. Cut 6 decorative steam slits in the top crust. Brush the top crust lightly all over with the remaining egg-white mix. Sprinkle lightly with the granulated sugar.
5. Place the pie on the center rack of the oven and bake till it is golden brown and the juices are bubbling, about 60 to 70 min. Let the pie cold on a rack before serving just slightly hot or possibly at room temperature.
6. This recipe yields 6 to 8 servings.
7. Comments: When you brush the bottom pie crust with an egg wash, you keep the fruit from making the pie soggy as it bakes. By sprinkling the top crust with sugar, it makes for a great sugary crust.