Blueberry peach pie can be made with fresh or frozen fruit and looks a lot more complicated than it really is.
Course: Dessert
Keyword: blueberry, peach, pie
Ingredients
2pie crustshomemade or store-bought, chilled
3/4cupsugar
6tablespoonsflour
1 1/2teaspoonscinnamon
1/4teaspoonallspice
3cupsfresh peachessliced and peeled
1 1/2cupsfresh blueberries
1tablespoonbutter
1eggbeaten
sugar and cinnamon for sprinkling
Instructions
Preheat the oven to 400 degrees.
Fold the fruit in with the sugar, flour, cinnamon and all-spice.
Roll out one of the pie crusts and line an eight- or nine-inch pie pan with it.
Spoon in the fruit mixture. Cut the butter into small pieces and dot it along the top of the filling.
Roll out the second crust and either place it on the top and cut several steam vents in it after crimping it together with the bottom crust or cut the dough into long strips and weave a lattice top on the pie, crimping the edges with the bottom crust when you’re finished.
Brush the top with a thin layer of the beaten egg and sprinkle on some additional sugar and cinnamon to your taste.
Bake on a baking sheet lined with foil (you don’t want to clean this out of the bottom of the oven—or off the baking sheet, for that matter) for 20 minutes.
Reduce the temperature to 375 degrees and bake for another 30 to 35 minutes.
Let the pie cool before serving (or serve it while warm, but be ready for runny filling).