by ADMIN on JULY 15, 2011
Peaches make a perfect compliment to the semi-tart blueberry in this summery and colorful pie. Perfect for a summer time gathering! Blueberry Peach Pie Prep time: 15 mins Cook time: 60 mins Total time: 1 hour 15 mins Serves: 12 Sweet as a summers day is the combination of peaches and blueberries in a pie!
Ingredients
2 cups blueberries, washed and rinsed
3 ripe peaches, deseeded and cut into slices
½ cup sugar
1.5 tsp cinnamon
1 tsp nutmeg
2 Tbsp flour
1 Tbsp dry plain boxed Tapioca mix (optional: helps to bind liquids)
2 x 9" frozen, defrosted pie crusts (I like Oronoque Orchards)
Instructions
Preheat oven to 350F
Mix together blueberries, peaches, sugar, flour, tapioca, and spices. Let sit for 5-10 minutes to allow sugar to draw out the peach juices.
Pour fruit into one pie shell.
Gently flip the second pie shell on top, matching up the edges.
Using a fork's pronges, mush together the two pie crust edges to ensure minimal leakage of juice during cooking.
Press down gently on the top crust to form it lightly to the fruit. Using a knife, cut a few radiating slices in the top to allow steam to escape.
Place pie on an aluminum-covered baking sheet to cook on to prevent spilling juices in the oven.
Bake for 50 minutes to 1 hour, or until crust is golden brown and juices are bubbly.
Enjoy!