I was trying to think of a fun take on a peach pie and Halee told me that where she grew up they called a peach and blackberry pie a "Bumblebee pie." So right away, I was in. I found a lot of recipes for "bumbleberry" pie - which is just a berry mixture, and then finally some bumblebee pie recipes that were in no way different from bumbleberry. So I got creative, adding a honey glaze to my pie dough and trying to decorate the top crust like a bumblebee. It was visually VERY ridiculous, but the pie was delicious and I learned some tricks to try next time to make it look better.
Dough (2x this recipe)
1/2 Cup (1 stick) butter
1 1/4 C all purpose flour
Bottom crust: In a food processor, whisk together the flour and salt to combine. Add the butter, pulsing until it is the size of walnut halves (for a flaky crust) or peas (for a mealy crust). Add the water a few tablespoons at a time and mix just until the dough comes together. Wrap the dough in plastic and chill well (30-45 minutes).
Top crust: repeat the whole thing, but when adding water, add some yellow food coloring, too. It makes the dough a pretty pastel yellow color. You can keep going and actually paint the rolled out dough with more yellow food coloring to make it look like mine, but I don't recommend it.
1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 cups sliced fresh peaches (or frozen, if thawed and drained well)
1 cup fresh or frozen unsweetened blueberries
Pastry for double-crust pie (9 inches)
1 tablespoon 2% milk
1/3 cup honey
Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Drizzle honey on the dough and spread with a brush or spatula. (I eyeballed the amount.) Trim pastry to 1/2 in. beyond rim of plate.
In a large bowl, combine sugar, flour, and cinnamon. Add peaches and blueberries; toss to coat. Add to pie.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.
Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.