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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Boy…I never thought of putting these two together. 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. Ingredients:
1 cup sugar |
1/3 cup king arthur unbleached 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. Yield: 8 servings.
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