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Combine the blackberries, peaches and ½ cup of sugar in a large bowl. Mix well and let stand for 10 minutes. Mix the 3 tablespoons of sugar and cornstarch in a small bowl; stir into the

fruit along with the nutmeg, lemon juice and lemon zest. Roll the other half of the dough into an 11-inch circle. Turn the filling into the pie shell and smooth the fruit with a spoon to

even it out. Dot the fruit with the butter. Lightly moisten the rim of the pie shell. Drape the top pastry over the filling, pressing along the edge to seal. Trim the overhang with scissors,

leaving an even ½ to ¾ inch all around, then sculpt the edge into an upstanding ridge. Flute or crimp the edge, as desired. Poke several steam vents in the top of the pie with a large fork

or paring knife. Put a couple of the vents near the edge so you can check the juices. Lightly brush the pie with milk and sprinkle with sugar. Put the pie on the prepared baking sheet and

bake on the lower oven rack for 30 minutes. Reduce the heat to 375°F and move the pie up to the middle rack, rotating the pie 180 degrees. Bake for 35 to 45 minutes longer, until the juices

thickly bubble at the steam vents. Transfer the pie to a rack and cool for at least 2 hours before serving, garnished with ice cream. Cover and refrigerate leftovers after 24  hours. Tip_:_

This is a very juicy pie. Use a deep pie pan and leave at least ½ to ¾ inch of headroom between the top of the filling and the rim of the pan to minimize the chance of a spillover. Courtesy

of Four & Twenty Blackbirds STRAWBERRY STREUSEL This summery treat comes from the Four & Twenty Blackbirds pie bakery in Brooklyn, New York. ​​ INGREDIENTS For pie filling: * Pie

dough for one 9-inch single-crust pie, fitted to pie pan and crimped as desired * 4 to 6 cups strawberries, rinsed, tops removed and quartered (about 2 lbs.) * 3 tablespoons plus ¼ cup

granulated sugar, divided * 2 tablespoons balsamic vinegar * ¾ cup brown sugar * ¼ cup ground arrowroot (or 3 tablespoons cornstarch) * 3 grinds fresh black pepper, fine setting (one pinch

ground pepper) * ½ teaspoon salt For streusel topping * 1 cup all-purpose flour * 3 tablespoons packed brown sugar * 4 teaspoons granulated sugar * ¼ teaspoon salt * 6 tablespoons unsalted

butter, cut into ½-inch cubes, at room temperature DIRECTIONS Have ready and refrigerated one pastry-lined 9-inch pie pan, edges crimped as desired. Sprinkle 3 tablespoons of granulated

sugar over the prepared strawberries. Stir gently to combine and allow to macerate at room temperature for 30 minutes to one hour. Meanwhile, make the streusel topping. In a medium mixing

bowl, stir together the all-purpose flour, brown sugar, granulated sugar and salt. Add the butter pieces and use your fingertips to rub the butter into the dry ingredients until it is

incorporated and there is no dry flour remaining. Refrigerate until ready to use. Position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack

and preheat to 400°F. Mix together the remaining ¼ cup white sugar, brown sugar, ground arrowroot, black pepper and salt in a separate bowl and stir well to combine. Drain the strawberries

of excess liquid, then add the balsamic vinegar. Combine with the dry ingredients, folding gently to combine. Pour the strawberry filling into the pie shell. Spread streusel topping evenly

over the top. Place the pie on the preheated baking sheet on the lowest rack of the oven. Bake for 15-20 minutes, or until pastry is set and beginning to brown. Lower the oven heat to 350

degrees, move the pie to the center oven rack and continue to bake until the pastry and streusel are golden brown and the juices are bubbling throughout, 40-50 minutes longer.