Rustic Raspberry-Peach Pie

To make the pastry: Stir together the flour, sugar, and salt. Work in the butter — using your fingers, a pastry blender, or a mixer — until the mixture is unevenly crumbly; some pea-sized pieces of butter should remain intact.

In a separate bowl, whisk together the egg and milk. Drizzle it over the flour mixture, mixing until the dough becomes cohesive.

Squeeze it together, and divide it in half. Shape each half into a flattened disk about 1" thick, rolling the edges of the disks on a floured surface to smooth them out. You'll only need one of these discs to make a pie.

Wrap both pieces of pastry in plastic, and refrigerate for 30 minutes. If you're not going to use one of the pieces right away, wrap it in aluminum foil and freeze for up to 2 months.

After 30 minutes, take the dough out of the fridge. Place the pastry disk on a well-floured surface; a silicone rolling mat is a real plus here. Roll the pastry into a 14" round.

Center the pastry in a 9" pie pan; its edges will hang over the edge of the pan. Refrigerate while you prepare the filling.

Preheat the oven to 350°F.

To make the filling: Stir together the sugar and thickener in a large bowl. Add the fruit, vanilla, and spice, stirring to combine.

Spoon the filling into the crust. Carefully bring the edges of the crust up over the filling. They won't meet in the center; you'll leave about 4" of filling exposed.

Brush the crust with milk or cream, and sprinkle with coarse white sparkling sugar.

Bake the pie for 1 hour, until the filling is bubbling and the crust is brown.

Remove the pie from the oven, and allow it to cool completely before serving. (If you cut it while it's hot, you run the risk of filling "lava-flowing" into the center.)

Store, loosely covered, for a day at room temperature, or refrigerate for up to a week.