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5* Peach Blueberry Pie

Source of Recipe

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5* Peach Blueberry Pie

Country Woman May/June 1994
Reviews rated this recipe 5 Stars!
Yield: 8 servings.
Prep: 15 min. Bake: 40 min. + cooling

"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. —Sue Thumma, Shepherd, Michigan


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
• Pastry for double-crust pie (9 inches)
• 1 tablespoon butter
• 1 tablespoon 2% milk
• Cinnamon-sugar

Directions
1. In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat.

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

3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Brush lattice strips with milk; sprinkle with cinnamon-sugar.

4. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Editor's Note: Frozen fruit may be used if it is thawed and well drained.

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.