Directions

1. 1

   Preheat your oven to 400°F. On a lightly floured work surface, roll out both pie crusts into rounds that fit a 9-inch pie pan. Carefully fit one crust into the bottom and sides of the pan. Using a sharp knife or pizza cutter, cut the second crust into approximately 1/2-inch strips. Set these strips aside on a clean surface—they will form the lattice top.

2. 2

   Pit and slice all the nectarines into a large mixing bowl, collecting any juices.

3. 3

   Sprinkle the sliced nectarines with the sugar, cinnamon, lemon zest, lemon juice, and Clear Jel or cornstarch. Gently fold all ingredients together until the fruit is evenly coated and the thickener is fully distributed.

4. 4

   Pour the nectarine filling into the chilled pie crust, spreading it evenly. Scatter the fresh blackberries over the top of the nectarines. Arrange the reserved crust strips in a lattice pattern over the filling—weaving strips over and under each other to form a traditional crosshatch design.

5. 5

   Trim any excess crust that extends beyond the rim of the pie pan. Fold and tuck the hanging edges of both the bottom crust and lattice strips upward along the edge, then crimp decoratively with your fingers or a fork to seal and create an attractive border. In a small bowl, whisk the egg and water together until smooth to create an egg wash. Using a pastry brush, carefully brush the exposed pie crust and lattice strips with this egg wash for a golden finish.

6. 6

   Place the pie on a rimmed baking sheet (to catch any drips) and bake in the preheated 400°F oven for approximately 50 minutes, until the crust is deep golden brown and the filling begins to bubble at the edges.

7. 7

   Remove from the oven and transfer the pie to a cooling rack. Allow it to cool at room temperature for at least 3 hours so the filling can set completely. Slice and serve at room temperature or slightly warm.