Lattice Top Peach and Blueberry Pie with Rye Crust
Ingredients
- For the Crust
- 1 1/3 cups all-purpose flour
- 1 1/3 cups rye flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 16 tablespoons butter, cut into 1/2'' pieces
- 1/2 to 2/3 cups ice water
- 1 1/2 teaspoons apple cider vinegar
- For the Filling
- 1 lemon, zested and juiced
- 1/2 vanilla bean, seeds scraped
- 3/4 cup sugar
- 5 cups peeled peaches, cut into 1/3-inch slices
- 2 cups blueberries
- 4 to 5 tablespoons flour
- 1/4 teaspoon freshly grated nutmeg
- 1 egg (for topping)
- 2 tablespoons coarse sugar (for topping)
Instructions
Lattice-Top Peach and Blueberry Pie with Rye Crust serves 10 original recipe by Food52.
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