End-of-Summer Pie

My mom brought me a big bunch of peaches and apples from a local farm this weekend. So I put them together in a pie.

Ingredients:

Filling
3 large golden delicious apples, peeled, cored, and sliced thinly
3 large peaches, peeled and sliced
½ cup sugar
1 tsp freshly grated cinnamon
½ tsp freshly grated nutmeg
1 tsp lemon juice
½ tsp lemon zest
½ tsp honey
Dots of butter

Crust
2 ½ cups flour
1 cup butter, cut into half inch cubes and placed in the freezer for 30 minutes
½ tsp salt
5-7 tbsp iced cold water
Butter, melted for the top of the pie



To Prepare:

1. Stir the all filling ingredients except the butter together in a large bowl until the fruit is well-coated, let sit at room temperature.
2. Put flour into a food processor with the butter cubes and pulse until pea-sized balls form.
3. Add one teaspoon of water and pulse until incorporated, repeat until it comes together as a ball, do not add too much water.
4. Separate the dough into two balls and placed onto a well-floured surface.
5. Gently roll out the dough balls and, flouring the surface and rolling pin well.
6. Place the first crust into the bottom of a deep pie plate and gently ensure that it conforms to the plate without stretching.
7. Fill with the filling and place dots of butter evenly over the surface.
8. Place the top, fold and pinch the edges together, and pierce the surface with a knife in a circular pattern.
9. Brush the top with butter and bake at 375º for 35-40 minutes or until the center bubbles.
10. Serve warm.