My husband loved this pie! I think he may have even had some for breakfast the day after I made it! I made this pie using fresh peaches from my neighbor’s tree so it was a little extra effort as you do have to peel and dice the peaches, but it is well worth it. I’m certain this would taste just as good with canned peaches as well as they are canned at the peak of freshness. Just be sure to dry the peaches as you don’t want a soggy pie.
INGREDIENTS
1 cup of sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups fresh peeled and sliced peaches
1 cup fresh blueberries
Pastry for a double crust pie (9 inches)
1 Tablespoon Butter
1 Tablespoon 2% milk
Cinnamon sugar
DIRECTIONS
Preheat oven to 400 degrees. In a large bowl combine sugar, flour, cinnamon, and allspice. Add peaches and blueberries. Toss to coat. On a lightly floured surface roll one half of the dough to 1/8 of an inch thick circle. Transfer to a 9-inch pie plate. Trim pastry to a 1/2 inch beyond the rim of the plate. Add filling and dot with butter.
Roll the remaining dough to a 1/8 inch circle place over the peach filling (or can make a lattice top) trim and seal to the bottom pastry, flute edges. Brush the top with milk and sprinkle with cinnamon sugar. Lastly, cut about one inch “X” in the top center of the top crust.
Bake 40-45 minutes until crust is golden brown and filling is bubbly. Remove from oven, let cool on a wire rack.
Enjoy!
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