Peach-Blueberry Pie
This delicious pie offers a twist to the traditional blueberry pie recipe. It's a perfect treat for any occasion.
Prep Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
Makes 8 servings.
Ingredients
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2 Recipes Single-Crust Pie Pastry, see recipe, or 2 rolled refrigerated unbaked piecust (15-oz. pkg.)
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5 cups peeled, sliced fresh peaches or frozen peach slices, thawed
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1 cup fresh or frozen blueberries, thawed
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1/3 cup packed brown sugar
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2 Tbsp. cornstarch
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2 Tbsp. bourbon, (optional)
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1/2 tsp. ground cinnamon
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2 Tbsp. packed brown sugar
Directions
1.
Preheat oven to 375 degrees F. Prepare pastries. Line 9-inch pie plate with one crust. Trim edge of crust to 1/2 inch beyond pie plates. Set aside.
2.
In large bowl combine peaches, blueberries, 1/3 cup brown sugar, cornstarch, bourbon, and cinnamon. Place filling in prepared crust. On lightly floured surface, roll remaining crust to circle 12 inches in diameter. Cut in 1-inch-wide strips. Weave strips over filling in lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strips' ends; seal and crimp. Sprinkle lattice with 2 tablespoons brown sugar.
3.
Cover edges with foil. Bake on baking sheet 25 minutes. Remove foil. Bake 25 minutes more or until filling is thickened and crust is golden. Cool on rack. Makes 8 servings.
Nutrition information
Calories 319, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 47 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin C 12%, Calcium 2%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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