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Peach Blueberry Pie Recipe

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This recipe for Peach Blueberry Pie is from OUR BEST RECIPES BY TWO COUNTRY FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup sugar
1/3 Cup all purpose flour
1/2 t. cinnamon
1/8 t. allspice
3 Cups sliced peeled fresh peaches
1 cup fresh or frozen unsweetened blueberries

Pastry for double crust Pie (9 in)

1 T. butter
1 T. 2% milk
Coarse Sugar
Directions:
Directions:
1. In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat.

2. Preheat oven to 400º . On a lightly floured surface, roll one half o dough to a 1/8 in thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

3. Roll remaining dough to 1/8 in thick circle. Place over filling. Trim, seal and flute edges. Brush with milk; sprinkle with course sugar.

4. Bake 40-45 minutes r until crust s golden brown and filling bubbly. Cool on a wire rack.
Number Of Servings:
Number Of Servings:
8 Servings
Preparation Time:
Preparation Time:
Prep; 15 minutes; Bake: 40 minutes
Personal Notes:
Personal Notes:
To avoid soggy botton crust, you should bake your pie in the bottom third of the oven. This allows the bottom crust to become crisp, and the top shouldn't get overly brown.

 

 

 

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