Roll out 2/3 of the pastry crust, leaving remaining 1/3 covered in the refrigerator. Line a 10-inch pie plate with the rolled out crust and set aside.

Mix the fruit and drizzle with lemon juice. Toss with sugars, flour, and cinnamon. Spread fruit evenly in the prepared bottom crust and place in the refrigerator.

Roll out remaining crust into an oval a little longer than 10 inches. Slice the crust into long 1/2-inch wide strips. The center strips will be the longest.

Remove the pie plate from the fridge, and trim the overhang to 1/2-inch. Weave a lattice crust on top using the longest pieces for the centers, and the shorter ones on the outer edges. Incorporating the lattice ends as you go, crimp the edges of the bottom crust

Brush the lattice and the edges with the milk, and sprinkle with sugar.

Bake for 10 minutes, then reduce oven temperature to 350°F (175°C). Bake for an additional 45-50 minutes until fruit is bubbling and crust is golden brown.