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Makes one 9" pie

Preheat the oven to 400 F. In the meantime, begin working on the filling. Peel the peaches. If your peaches are very ripe, you can use the trick my mom taught me: cut an x on the bottom of each peach, run each under hot water for 30 seconds, then simply pull of the skin. If the peaches are less ripe, bring a medium pot of water to a boil. Cut an x on the bottom of each peach, then place the peaches in the boiling water for 30 seconds. Remove peaches from the water, then gently pull of their skins.

Slice the peaches into 1/4" slices. Toss together with the blackberries, bourbon, cinnamon, cornstarch and 1/2 Cup of brown sugar. Set aside.

Remove one disk of pie crust from the refrigerator. Lightly flour the countertop, and roll the dough out to fit the 9" pie pan, then press gently into the pan. Leave a 1/2" overhang.

Fill the crust with the peach and blackberry filling. Return this to the refrigerator (it's important to keep that crust cold), and remove the second disk of pie crust from the refrigerator to roll out.

Lightly flour the countertop, and roll out the disk to the same size as the first one. Then cut into 1/2" wide strips for the lattice crust.

Remove the pie from the refrigerator, and fashion the lattice crust on top of the peach and blackberry filling.

Trim any excess dough hanging off, then pull overhang over the lattice topping to create a crinkled crust around the outside. Brush the lattice topping with milk, then sprinkle with 1-2 Tablespoons of brown sugar.

Bake at 400 F for 30 minutes.  Reduce the heat to 375F and bake an additional 30-40 minutes, covering with foil once the crust becomes a nice golden brown color (this will prevent it from getting too dark).

Remove from the oven and cool on a rack for at least fifteen minutes before serving.