basil blackberry pie with walnut-almond crust

CRUST

1 cup (2 sticks) unsalted butter, extremely cold, cut into 1/2 inch cubes
1/2 cup blanched almonds
1/2 cup walnuts
1/4 cup brown sugar
1 tsp mace
1/8 tsp cardamom
~4 tbsp ice water

EGG WASH

1 egg
1/4 cup milk
dash of ground clove
dash of ground allspice
1 tbsp honey

FILLING

2 pounds of fresh blackberries
2 granny smith apples, diced
1/2 cup fresh basil, packed
1 cup granulated sugar
1/4 cup flour
1 tsp cinnamon
1 tsp allspice
1 lime

PIE CRUST:

Combine flour, sugar and spices in food processor. Add butter and pulse until it looks like a coarse meal mixture. Add water 1 tbsp at a time until the dough clumps together. Remove and form into two discs, wrap in plastic wrap then refrigerate for at least 1hr. Remove from refrigerator and let sit for 5 minutes to soften a little. Roll into 12 inch circles and press one gently into a 9 inch (preferrable glass or pottery) lightly greased pie plate. Save the other disc for the top.

EGG WASH

Beat ingredients together and set aside.

FILLING:

1. Juice one lime (it's easier when it's warm) and set the juice aside.
2. Combine 1/2 cup fresh basil with 1 cup sugar in food processor, chop the basil with the sugar until it looks like you have...green sugar.
3. Make sure berries are washed then toss in a mixing bowl with flour, lime juice, basil sugar, spices, and diced apples.
4. Let sit for at least 15 minutes.

FINISHING THE PIE

1. Preheat oven to 450.
2. Dump filling mixture into pie crust.
3. Roll out the 2nd disc of pie dough and carefully place it on top of the pie, and press off the extra parts that hang over the side (they'll just burn).
4. brush the top of the pie with the egg wash and use a knife to put air holes in the top of the pie (you know what these look like from TV and stuff lol).
5. Place in oven and bake at 450 for 10 minutes.
6. Take the temperature down to 400 and bake for another 30-45 minutes until golden brown.
7. Let cool on a rack before cutting. You want to serve it warm, not hot.