"What a flavor!" That's what I hear most often after folks try this pie I invented one day when I didn't have enough peaches to fill the crust. —Sue Thumma, Shepherd, Michigan
Peach Blueberry Pie Recipe
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 8 servings
1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups sliced peeled fresh peaches
1 cup fresh or frozen unsweetened blueberries
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 tablespoon 2% milk
1. In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat.
2. 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. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
3. 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. Brush lattice strips with milk; sprinkle with cinnamon sugar.
4. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Editor's Note: Frozen fruit may be used if it is thawed and well drained.
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