Lattice-Top Peach and Blueberry Pie with Rye Crust
INGREDIENTS
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1 1/3 cups all-purpose flour
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1 1/3 cups rye flour
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1/2 teaspoon salt
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1 tablespoon sugar
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16 tablespoons butter, cut into 1/2'' pieces
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1/2 to 2/3 cups ice water
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1 1/2 teaspoons apple cider vinegar
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1 lemon, zested and juiced
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1/2 vanilla bean, seeds scraped
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3/4 cup sugar
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5 cups peeled peaches, cut into 1/3-inch slices
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2 cups blueberries
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4 to 5 tablespoons flour
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1/4 teaspoon freshly grated nutmeg
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1 egg (for topping)
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2 tablespoons coarse sugar (for topping)
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