Maryland Peach and Blueberry Pie

Crust:
2 cups flour
1/2 tsp salt
2 tsp sugar
10 TBS cold butter or margarine
1 egg yolk
1/4 cup or more ice water
2 Tbs milk, for glazing

For the Filling
3 cups peeled, pitted, and sliced fresh peaches
3/4 cup sugar
2 Tbs fresh lemon juice
1/3 cup flour
1/8 tsp grated nutmeg
1 tsp almond extract
2 Tbs butter cut in pea-size pieces

1. For the pastry, sift the flour, salt and sugar into a bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.

2.Mix the egg yolk with the ice water and sprinkle over the flour mixture. Combine with a fork until the dough holds together. If the dough is too crumbly, add a little more water, 1 Tbls at a time. Gather the dough into a ball and flatten into a dist. Wrap in wax paper and refrigerate at least 20 min.

3. Roll out two-thirds of the dough between 2 sheets of wax paper to a thickness of about 1/8 inch. Use to line a 9-inch pie pan. Trim all around, leaving a 1/2- inch overhang. Fold the overhang under to form the edge. Using a fork, press the edge to the rim of the pie pan.

4. Gather the trimming and remaining dough into a ball, and roll out to a thickness of about 1/4 inch. Using a pastry wheel or sharp knife, cut strips 1/2 inch wide. Refrigerate both the pie shell and the strips of dough for 20 min.

5. Preheat the oven to 400.

6. Line the pie shell with wax paper and fill with dried beans. Bake until the pie shell is just set, 7-10 min. Remove from the oven and carefully lift out the paper with the beans. Prick the bottom of the pie shell all over with a fork, then return to the oven and bake 5 min more. Let the pie shell cool slightly before filling. Leave the oven on.

7. In a mixing bowl, combing the peach slice with the blueberries, sugar, lemon juice, flour, almond and nutmeg. Spoon and fruit mixture evenly into the pie shell. Dot with the pieces of butter.

8. Weave a lattice top with the chilled pastry strips, pressing the ends to the baked pie-shell edge. Brush the strips with the milk.

9. Bake the pie 15 min. Reduce the heat to 350 and continue baking until the filling is tender and bubbling and the pastry lattice is golden, about 30 min more. If the pastry gets too brown, cover loosely with a piece of foil, Serve the pie warm or at room temperature.