While the peaches and blackberries are sitting, roll out pastry for top crust into a circle approximately 11” – 12” round (large enough to cover top of pie to pie plate edge) and about 1/16" to 1/8“ thick.
Remove pie shell from refrigerator and, using a pastry brush, brush the bottom crust in the pie plate with a light coating of the beaten egg to keep the crust from getting soggy. Reserve the remainder of the egg.
While pie is chilling, place oven rack in bottom third of oven and preheat oven to 425°F. Remove pie from refrigerator. Add ¾ tsp water to remaining beaten egg. Lightly brush egg wash over top crust of pie. If desired, sprinkle with 1½ – 2 tsp cane/Turbinado sugar.
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