Peach-Blueberry Pie

This recipe was a special request from Shaz. It's a simple recipe, just a basic fruit pie. Hope it's what she wanted. Now, I've got to think of a cool nickname like that.

Peach-Blueberry Pie

 

Ingredients

 

Double Pie Crust

Flour, for rolling

2 pounds peaches, pitted and sliced (or frozen if preferred)

1 pint blueberries

1/4 cup sugar

1/2 lemon, juiced

2 tablespoons cornstarch

2 tablespoons butter, cut into bits

1 egg, beaten with a drizzle of water

  

Directions

 

Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.

 

Prepare bottom pie crust.

 

Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Cover with remaining crust, crimping edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving.

If using frozen or extremely juicy fruit, increase cornstarch by at least a tablespoon.