My Great-Grandmother's Fresh Peach Pie

This is a very special recipe to my heart - I was lucky enough to know all 4 of my great-grandparents on my grandmother's side until I was pretty old, so I remember baking with my great-grandmother, and this is one of my favorite recipes of hers that I have (and make quite often).

IN A SMALL BOWL, MIX:
3/4 cup sugar
2 tablespoons tapioca (it comes in a box usually on the baking aisle and looks like little pellets - NOT tapioca pudding lol)
small shake of salt
1/4 teaspoon cinnamon

IN A LARGE BOWL, MIX:
6-8 cups fresh peaches peeled, seed removed and sliced
1 cup blueberries (if desired)
1 tablespoon lemon juice
1 tablespoon butter, cut into bits

COMBINE the mix in the smaller bowl into the larger bowl, mix together with a wooden spoon or your hands and then let stand while you make the pie dough.

TO MAKE THE DOUGH:
2 cup flour
1 teaspoon salt
3/4 cup crisco (add to the flour and salt mixture and then use a fork or your hands to mash and mix together)
after that, add 4-6 tablespoons of ice water (sometimes it might take more than this to make the dough the right consistency, but start out conservatively)

Now, preheat oven to 400. Mix a few grains of sugar and a bit of flour together and sprinkle over the bottom of the pie dish (I like using glass dishes the best). Separate your dough into two equally sized balls (this is where you may need a bit more water or a bit more flour, depending - whatever gives you a ball that will remain formed and not crumble). Roll out one ball and drape it over the bottom of the pie dish. Put the peach mixture into the pie plate on top of the dough and spread evenly. Roll out the second ball of dough and cover the peach mixture. Pinch around the edges to seal up the pie by pinching together the top and bottom layer of dough. Put a few slits in the top of the crust with a knife. Now gently whisk an egg in a small dish and brush over the top of the pie (probably won't use the whole egg, just enough to brush the top), then sprinkle sugar and nutmeg over the top. The egg will give your pie a nice brown color and a shine.

Bake 40-50 minutes and then enjoy :) I hope you love this as much as I do!!