PEACH-BLUEBERRY PIE

By á-32773

Ingredients

• 2 pre-made deep dish pie crust
• 2 lbs peaches, pitted and sliced
• 1 pint blueberries
• 1/4 cup sugar
• 1/2 lemon, juiced
• 2 Tbs cornstarch
• 2 Tbs unsalted butter, cut into bits
• 1 egg, beaten with a drizzle of water
• Vanilla ice cream for serving

Details

Adapted from foodnetwork.com

Preparation

Step 1

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

Place one pie crust onto a 9-inch pie pan. Press the pie curst over bottom and sides of the pan. Trim the edges to about 1/2-inch.

Toss the fruit with the sugar lemon, and cornstarch. Pile the fruit into the pie shell and dot with butter. Roll the remaining pie crust over the top to the fruit filling. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with egg glaze.

Put the pie on a baking sheet and bake until 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. Serve with vanilla ice cream.