2 recipes all butter pie crusts (or your own version)
3cupsfresh peaches or 3 cupsfrozen peaches
2cupsfresh blueberries or 2 cups thawed frozen blueberries
2⁄3cupgranulated sugar
1⁄2teaspoonground cinnamon
1tablespoonlemon juice
4tablespoonscornstarch
NUTRITION INFO
Serving Size: 1 (165) g
Servings Per Recipe:8
Calories: 351.7
Calories from Fat 136 g39 %
Total Fat 15.2 g23 %
Saturated Fat 3.7 g18 %
Cholesterol 0 mg 0 %
Sodium 234.7 mg 9 %
Total Carbohydrate52 g 17 %
Dietary Fiber 3.5 g14 %
Sugars 25.3 g101 %
Protein 3.6 g 7 %
DIRECTIONS
Preheat oven to 425.
Place one pie crust in the bottom of a 9 inch pie plate and crimp as desired.
Carefully stir together peaches, blueberries, sugar, lemon juice, cinnamon, and cornstarch.Pour into the prepared pie plate.
Top the pie by making a lattice or a double crust pie.If using a double crust pie, be sure to cut holes in the top to vent during baking.If desired, cut shapes out of the top pie crust using a cookie cutter.
To make the cutout lattice shown, use different size round cutters (or jar lids) to make a circle pattern on top of the pie.
Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
Bake for 10 minutes at 425 then lower temperature to 350 and bake for 30 to 40 minutes, or until the crust is baked through and golden.
