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Peach Blueberry Pie Recipe

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"Boy...I never thought of putting these two together. What a flavor!" That's what I hear most often after folks try this pie I "invented" one day when I was short of peaches for a full crust. As a family, we—my husband, our two boys and I—built our house in the country, just 100 feet from a river.

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6-8 Servings
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

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
1 tablespoon butter
Pastry for double-crust pie (9 inches)
Milk
Cinnamon-sugar

Directions

In a large bowl, combine sugar, flour, cinnamon and allspice. Add the peaches and blueberries; toss gently.
Line pie plate with bottom crust; add the filling. Dot with butter. Top with a lattice crust. Brush crust with milk; sprinkle with cinnamon-sugar.
Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack. Yield: 6-8 servings.

Editor's Note: Frozen fruit may be used if it is thawed and well drained.

Nutrition Facts: 1 serving (1 piece) equals 406 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 215 mg sodium, 65 g carbohydrate, 2 g fiber, 3 g protein.

Peach Blueberry Pie published in Country Woman May/June 1994, p33

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