Peach-Blueberry Pie

This delicious pie offers a twist to the traditional blueberry pie recipe. It's a perfect treat for any occasion.


Peach-Blueberry Pie

by 9  people


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Ingredients
  • 2   recipes 
    Single-Crust Pie Pastry, see recipe, or 2 rolled refrigerated unbaked piecust (15-oz. pkg.)
  • 5   cups 
    peeled, sliced fresh peaches or frozen peach slices, thawed
  • 1   cup 
    fresh or frozen blueberries, thawed
  • 1/3  cup 
    packed brown sugar
  • 2   tablespoons 
    cornstarch
  • 2   tablespoons 
    bourbon, (optional)
  • 1/2  teaspoon 
    ground cinnamon
  • 2   tablespoons 
    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
Per Serving: cal. (kcal) 319, Fat, total (g) 13, chol. (mg) 0, sat. fat (g) 3, carb. (g) 47, fiber (g) 3, pro. (g) 5, vit. A (IU) 437.31, vit. C (mg) 7.09, sodium (mg) 120, calcium (mg) 20.19, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
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