Peach Blueberry Pie

Who doesn’t love pie? I do. You can have a pie for every single occasion or even just to have after dinner on a weeknight.

Peaches and blueberries scream summer to me and this combo is heaven in your mouth!

Ingredients

• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1-1/2 teaspoons cinnamon
• pinch of salt
• 3 cups peeled peach slices, about 1/2 inch thick
• 1 cup fresh blueberries
• 1 tablespoon salted butter
• 1 package pie crust (2 shells)
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 375ºF. In a 9-inch pie plate, place one of the pie crusts into the bottom and crimp around the edges. Set aside to prepare the filling.
2. In a large bowl add the peaches and blueberries. Next, sprinkle on the sugar, the cornstarch, cinnamon, and salt.
3. Using a rubber spatula, stir to thoroughly coat the fruit. Place the filling in the pie shell, distributing evenly. Dot the filling with the butter.
4. With the second pie crust, lay out on a flat surface. Using a pizza cutter or knife, cut strips throughout the dough.
5. Place strips of dough across the pie filling, using a lattice technique across the top.
6. Brush tops of the pie crust with the heavy cream. Place pie on a baking sheet and place on the center rack of the preheated oven.
7. Bake for 50 to 55 minutes or until the crust is browned and juices are bubbling over.
8. Transfer the pie plate to a cooling rack and allow the pie to sit for 1-1/2 hours before serving.
9. Peach Blueberry pie should be kept at room temperature overnight and can be stored in the refrigerator for 4 days.

Peach Blueberry Pie

Preheat oven to 375ºF. In a 9-inch pie plate, place one of the pie crusts into the bottom and crimp around the edges. Set aside to prepare the filling.

In a large bowl, add the peaches and blueberries. Sprinkle some granulated sugar, cornstarch, cinnamon, and a pinch of salt over the top. Stir with a rubber spatula to coat the fruit.

Dump filling into the pie shell and spread out evenly. Dot the top of the filling with some salted butter.

With the second pie crust, lay out on a flat surface. Using a pizza cutter or knife, cut strips throughout the dough. Lay strips of the dough length-wise

Using the lattice technique, weave in strips of the dough through the ones already placed.

Crimp the edges together and cut off excess dough.

Pour some heavy cream in a bowl and brush the top of the pie crust. This will brown the crust beautifully.

Bake for 50 to 55 minutes or until the crust is browned and juices are bubbling over.

Transfer the pie plate to a cooling rack and allow the pie to sit for 1-1/2 hours before serving.

Slice and serve at room temperature.